Recipe By Breanna Ford
Published Mar 5th
Prep 15m Cook 20m Additional - Ready In 35m
Servings 1 dozen muffins Calories 192.1

A healthy vegan muffin, perfect for weekday mornings.

Recipe Ingredients

  • ¼ cup warm water
  • 1 tablespoon ground flaxseed
  • 2 over-ripe bananas, mashed
  • ½ cup applesauce
  • ½ cup grated carrots
  • ½ cup vegetable oil
  • ½ cup almond milk
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ cup quick oats
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon baking soda
  • ½ teaspoon ground cloves
  • ½ teaspoon salt

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
  2. 2 Mix together warm water and ground flaxseed; let sit for 5 minutes.
  3. 3 Mix mashed bananas with applesauce, grated carrots, vegetable oil, almond milk, brown sugar, and vanilla extract in a large bowl. Mix in water and flaxseed mixture. Add in flour, oats, baking powder, cinnamon, nutmeg, baking soda, cloves, and salt and stir until just mixed. Pour 1/4 cup of batter into each muffin cup.
  4. 4 Bake in the preheated oven until a knife inserted in the center comes out clean, 20 to 30 minutes.

Nutrition Facts

  • Calories 192.1
  • Carbohydrate 23.5 g
  • Fat 10.1 g
  • Fiber 1.9 g
  • Protein 2.5 g
  • Saturated Fat 1.4 g
  • Sodium 202 mg
  • Sugar 6.4 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

These are great for on-the-go or if you just want a sweet healthy snack. These breakfast muffins are so versatile, you can get ...
Get your day off to a great start with these easy vegan breakfast muffins! Packed full of fruit & fibre, and oil free & sugar free – these ...
Happy Easter Kale Sandwichers!!! How about some delicious muffins for Sunday brunch? Here's our incredibly simple recipe for ...


  1. This recipe is great! I made it twice and came out with 6 perfect jumbo muffins. I added 1/2 cup walnuts. I've been a pro chef for 25 yrs and owned 2 bakeries so you can trust this recipe.
  2. These are amazing! They are not very sweet, perfect for breakfast or a snack. They freeze well too.