• Cooking Time: 20
  • Servings: 12
  • Preparation Time: 10


I found a recipe years ago, and changed it so that my son who has a dairy allergy, could enjoy it. It has become a staple in our house since then. I make these muffins, with substitions, about every other day. My kids both love them! So quick & easy to make!


  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/3 cup granulated sugar
  • 2 bananas, mashed
  • 6 TB canola oil
  • 1 carrot, grated
  • 1/4 cup water, approx
  • ENJOY LIFE brand, dairy free chocolate chips for the top!


  • In a medium bowl, mix together the flour, baking powder, baking soda & cinnamon.
  • In a separte bowl, mix the mashed banana, sugar, oil & carrot
  • Combine the banana mixture with the dry ingredients and slowly add in the water until moist. If needed, add a bit more so that it's not too thick.
  • Fill muffin cups to top and add choc chips to top.
  • Bake at 350 for 20 minutes.
  • You may also add fresh, diced strawberries or blueberries to this recipe!

Categories: Egg-Free  Muffin  Vegan 
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