Tuesday, April 18, 2017

Banana, carrot and sultana mini muffins {vegan, no added sugar + non fat}

I was hesitant to put 'fat free' and 'sugar free' in the title of this post, because those labels may conjure up images of bland, flavourless muffins. The texture of fat free baked goods is often different too. However, these muffins are fully flavoured and beautifully textured. The use of lots of bananas and natural sugars simply removes the need for added fat or sugar. (For the sticklers among you, there is some fat in the oat milk and oats.)


I recently had lots of bananas to use up, thanks to my clumsiness when unpacking shopping and a bag of bananas being dropped on the floor. They all went a bit mushy and prematurely brown - good for freezing, smoothies and baking but not so good for eating in their natural state. These muffins used 3 of the bunch so they are good and banana-y!

Whilst I made these as mini muffins, you could, of course, make regular sized ones instead. Just increase the cooking time accordingly (adding 5-10 minutes at an estimation).




Banana, carrot and sultana mini muffins
Naturally sweetened, vegan and fat free, these muffins make a delicious snack or breakfast
Makes 18 mini muffins or an estimated 12 regular muffins

Author: Bite-sized thoughts


Ingredients
3 medium bananas, mashed
2 small carrots or 1 medium carrot, grated, to give approximately 1/3 cup grated carrot
1/3 cup sultanas or small raisins
1/2 cup oat milk (or non-dairy milk of choice)
1 tsp vanilla essence
1 cup plain flour
1/2 cup rolled oats
1 tsp baking powder
1 tsp mixed spice

Spray oil, for greasing your muffin pan

Method

Preheat your oven to 180'C (375'F) and spray an 18-pan muffin tray with oil.

Combine the mashed bananas, grated carrots, sultanas, milk and vanilla essence in a medium mixing bowl. Add the flour, oats, baking powder and spice and stir through until fully combined.


Spoon the batter into your prepared muffin tray and bake for 12 minutes, or until the muffins have risen and are golden on top.

Allow to cool fully in the pan before removing. Best eaten within 2-3 days of baking.


Submitted to Healthy Vegan Fridays.

What are you snacking on this week?

13 comments:

  1. You're really on a roll with your mini food at the moment. I think I could inhale several of these in no time at all!

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    1. I guess catering to a baby is showing in my mini theme :P And yes, for us adults, eating multiple at once is the way to go!

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  2. these look like they have a great texture - and sounds delicious too. we had a chat last night with sylvia about bananas being able to bruise - she thought they couldn't bruise because they have a thick skin

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    Replies
    1. Funny - evidently my bananas didn't have a thick enough skin :D

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  3. These mini muffins look really good I'm sure they taste great!

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  4. These are so cute - and the flavours sound good.

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  5. Anything mini is immediately ten times cuter! As are these - and delicious-sounding. Cooking and baking for a little one really is a fun added "challenge", no? I recently baked a yeast strudel and figured out a way to make it both tasty for us grown-ups and my toddler nephew.

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    Replies
    1. That sounds like a good success!

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  6. These sound great! I typically avoid recipes that say sugar & fat free... but I think you're right, the banana and raisins would give it the perfect amount of sweetness. I think I may try making these gluten free and see how it goes.
    And mini muffins! So cute!!!
    Thanks for sharing at Healthy Vegan Fridays! I appreciate all of the sharing you've done and will miss you as one of the regulars. But I know we'll still keep in touch over our blogs =)
    Pinning & sharing.

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  7. Remove from the oven ungently upside down the mould onto a wire rack to allow the cake to cool. Best meal replacement shakes

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