Description
Delicious and nutritious muffins that combine ripe bananas and fresh carrots for a delightful and healthy snack.
Ingredients
Scale
- 1 cup mashed very ripe bananas
- 1 cup grated carrots
- ¼ cup avocado oil (or neutral oil)
- 2 large eggs (or 2 flax eggs for egg-free option)
- 1 teaspoon pure vanilla extract
- ⅓ cup honey or maple syrup
- ¼ cup milk of choice
- 1 ¼ cups whole wheat flour (or gluten-free flour blend)
- ½ cup rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 ½ teaspoon ground cinnamon
- Optional add-ins: chopped walnuts, chocolate chips, raisins
Instructions
- Preheat your oven to 350℉ (175℃) and line a muffin tin with liners or grease with oil.
- In a medium bowl, mash the very ripe bananas until smooth.
- Add the grated carrots, oil, eggs (or flax eggs), vanilla extract, honey or maple syrup, and milk to the bowl with the mashed bananas. Mix everything together well.
- In a separate bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry mixture to the banana mixture until just combined. Do not overmix!
- Fold in any optional add-ins if desired.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 22-24 minutes or until the muffins are golden and a toothpick comes out clean from the center.
- Let them cool in the pan for 15 minutes before transferring to a wire rack.
Notes
These muffins freeze beautifully. Wrap individually and store in a freezer-safe bag for up to a month.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg