Ingredients

The following ingredients have 4 Servings
  • 1/2 cup unsweetened soy milk
  • 1 teaspoon apple cider vinegar (or lemon juice)
  • 1 cup very ripe mashed banana (approx 2 large bananas or 3 small/medium)
  • 1 cup shredded carrots (gently packed, from approx 2-3 medium carrots)
  • 1/4 cup maple syrup
  • 2 tbsp lemon zest (from approx 1 large lemon)
  • 2 teaspoon pure vanilla extract
  • 1 cup chickpea/garbanzo flour
  • 1 cup oat flour (gluten free if preferred)
  • 1 teaspoon cinnamon
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda

Instruction

  • Preheat the oven to 375 degrees F and grab a muffin pan, enough to fit 12 muffins.
  • Combine the soy milk and apple cider vinegar in a small bowl and set aside for 5 minutes to let it thicken and curdle.
  • Meanwhile, mash your banana in a large mixing bowl. Add the shredded carrots, maple syrup, lemon zest and vanilla. Then pour in your curdled soy milk. Mix well.
  • Now add all the dry ingredients to the same bowl and mix until combined, without over mixing.
  • Divide the mixture between your 12 muffin cups and bake for 15-16 minutes, or until a toothpick inserted in the middle comes out clean.
  • Remove from the oven and cool for 5-10 minutes before removing your muffins from the pan. Enjoy warm or at room temperature.