I had just returned from a trip to Texas a couple of weeks ago and I realized I had zero food in my house. For some reason, I had a bunch of carrots, one totally brown banana, and lots of pantry staples. Full disclosure, I can’t stand carrots.

We were snowed in this particular weekend so I couldn’t go out and get food that particular day. I decided some baking had to be done. If not to feed me, at least to feed the kids. They sort of depend on that for survival. A quick Google search revealed these fancy Carrot Muffins from minamalistbaker.com. http://minimalistbaker.com/one-bowl-carrot-apple-muffins-vegan-gf/.  

Love this site. She always has great, clean, recipes. And this recipe called for ONE BOWL.

Since I was working with limited ingredients, here’s how I made mine. It follows her recipe almost exactly but it is not vegan or dairy free. Or gluten free. I would have preferred it with almond milk and gluten free flour, but hey, you work with what you’ve got!


  • 2 eggs

  • 1/4 cup olive oil

  • 1/3 cup mashed very ripe banana

  • 1/4 cup honey

  • 1/2 cup unsweetened applesauce

  • 1/2 cup brown sugar

  • 1/2 tsp sea salt

  • 1.5 tsp baking soda

  • 1/2 tsp ground cinnamon

  • 1/2 cup milk

  • 1 heaping cup (packed) grated carrot

  • 3/4 cup almond meal

  • 1 ¼ cup + 2 Tbsp whole wheat flour

  • 1/4 cup raw walnuts (chopped) for topping


  1. Preheat oven to 375 degrees F.

  2. Prepare muffin tin with liners or lightly grease them.

  3. In a large bowl, toss in eggs, mashed banana, honey, olive oil and whisk to combine.

  4. Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk to combine.

  5. Add milk and stir.

  6. Add grated carrot and stir.

  7. Add almond meal, and whole wheat flour and stir.

  8. Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts (optional).

  9. Bake for 27-30 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean.

  10. Remove from oven and let set in the pan for about 5-10 minutes. Then transfer them to a cooling rack.

  11. Once cooled, store in a covered container or bag at room temp to keep fresh. Freeze after that to keep fresh.


Did you try these? Let me know how they turned out!