Spiced Carrot and Banana Muffins
These muffins are the big, warm, comforting, cinnamon and vanilla scented hug we all need as we enter a new month and approach a new season full of growth, transition, and beauty.
Today is a big day around here! It’s the first day of September AND Cecily’s first day of daycare, AKA the first day the three of us have ever been apart, since she was born, without a grandparent covering. So, needless to say, we’re all feeling all the feels, and it’s a whirlwind of emotions.
In an effort to keep my mind busy, I'm diving into work and creativity. This is the kind of sich that calls for some wholesome, home cooked comfort food and the smell of freshly baked goodies wafting through the house. These Spiced Carrot and Banana Muffins are just the thing we need.
The cinnamon-vanilla aroma in our apartment right now is the perfect medicine, and the warm, nurturing hug this mama really needs to be wrapped up in today. When Cecily gets home later on, we’ll sit and enjoy these together, reunited and it'll feel SO good, and chat all about her first day. So proud of our big girl (proud of Mama and Dada, too!).
These will also be a perfect snack to send with her to daycare, and she'll know that I'm right there with her, connecting through our love of baking together. Sending all the parents, caregivers, and littles who are also feeling all the feels this week lots of love, support, and warm and cozy cinnamon-vanilla vibes!
Prep Time: 20 minutes
Cook Time: 20-25 minutes
Yield: 12 Regular Size Muffins
For the Muffins:
1 ¾ cups whole wheat baking flour
1 teaspoon baking soda
½ teaspoon baking powder
1 ½ teaspoons ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon sumac
2 large eggs, room temperature
1 ripe banana, mashed very well
1/3 cup avocado oil
1/3 cup maple syrup
2 tablespoons vanilla extract
1 ½ cups (about 3 large) peeled and then freshly grated carrots, reserving 1 tablespoon aside for the glaze
For the Icing:
1 cup coconut sugar
1 tablespoon arrowroot powder
1 teaspoon cinnamon
Pinch of salt
4 tablespoons unsweetened oat or almond milk
4 tablespoons mascarpone (if you want a glaze instead, omit this ingredient and use 3 tablespoons of oat or almond milk in the previous step)
Preheat the oven to 375 degrees F.
For the Muffins:
Add the dry ingredients to a large bowl and mix with a fork or whisk until combined.
Add the wet ingredients to a mixer and mix on medium speed until combined.
Fold in the flour mixture in three portions, scraping the sides in between.
Once fully combined, fold in the carrots using a spatula.
Pour into a muffin pan lined with tins or sprayed with cooking spray. Fill each muffin ¾ of the way. Bake for 20-25 minutes - a toothpick should be clean when inserted and removed.
If topping with the icing, allow the muffins to cool completely before doing so. Otherwise, cool for about 5 minutes and serve.
For the Icing:
Use a fork to mix together the coconut sugar, arrowroot powder, and cinnamon.
Add the oat or almond milk and use a fork to stir until a thick consistency develops and the sugar is dissolving, scraping the sides as necessary.
Add the mascarpone and continue to stir until the smooth icing develops.
Once the muffins are completely cool, top each with a small dollop of icing.