banana carrot muffins

Soft, moist and fluffy whole wheat flour muffins made with mashed ripe bananas, shredded carrots, cinnamon, nutmeg and cardamom! (gluten free option included below). The perfect make-ahead breakfast, snack or healthy dessert.

Healthy Banana Carrot Muffins

carrot

banana (*approximately 2 medium sized bananas)

eggs

¼ cup agave nectar (*see note below)

pure vanilla extract (*pure is best, imitation will do the trick!)

coconut oil (*melted and slightly cooled)

flour

baking powder

salt

cinnamon

nutmeg

cardamom

Preheat oven to 375°F.

Shred your carrots by hand or with a food processor.

Use a fork to mash bananas in a large mixing bowl until they are nice and smooth.

Add shredded carrot, eggs, agave, pure vanilla extract and melted coconut oil to the bowl containing mashed banana (be sure to let melted coconut oil cool slightly before adding).

Whisk wet ingredients until they are well incorporated.

Add whole wheat flour, baking powder, salt, cinnamon, nutmeg and cardamom to the bowl. Gently mix the dry ingredients together on top of the wet ingredients and then combine the two. Be careful not to overmix, stop when all dry ingredients have just been incorporated (a little bit of lumpiness is okay).

Line a muffin pan and coat lightly with non-stick cooking spray. Use a spoon or extra large cookie scoop to portion batter evenly into cavities. Each cup will be almost completely full, this helps to create the dome shape on top!

Bake for 15-20 minutes until a toothpick comes out clean (don&#39;t overbake, a bit of residue on the toothpick is okay, it doesn&#39;t have to be completely dry).

Allow muffins to cool for 5-10 minutes and enjoy!

https://www.youtube.com/watch?v=TLIIZOIFoC0

https://garlicsaltandlime.com/banana-carrot-muffins/

Delicious, moist and fluffy banana carrot muffins are really easy to make. Whip them up quick, in just 30 minutes, with one bowl! The perfect make ahead breakfast, snack or dessert. This healthier recipe is sweetened naturally with extra ripe bananas and agave nectar (zero refined sugar). We're also using whole wheat flour for a less processed, more nutrient dense treat. Whole wheat flour isn't gluten free, but you can sub a gluten free baking flour. Find more info on how to make this substitution in the post!

Healthy Banana Carrot Muffins (One Bowl)

These banana carrot muffins are perfectly moist, healthy, and flavorful! Made with all natural ingredients, they are a great breakfast that even your baby and toddler can enjoy!

Healthy Carrot Banana Muffins

whole wheat flour (170 grams)

rolled oats (50 grams)

baking soda

mashed overripe banana (240 grams), 2 medium

carrots (120 grams), 2-3 medium carrots

applesauce (70 grams)

eggs, room temperature

maple syrup

olive oil

vanilla extract

Preheat oven to 350° Fahrenheit.

In a large bowl, stir together dry ingredients.

In a separate bowl, whisk together the wet ingredients.

Combine the dry and wet ingredients. Be careful not to over mix. Use a spatula (instead of a whisk) to gently stir together until all the flour is wet. The less you stir the mixture, the lighter and fluffier your muffins will be.

Scoop batter evenly into a greased, lined or silicone 12-cup muffin pan.

Bake for 20-25 minutes, or until the inserted toothpick comes out clean. Allow the muffins to cool for 3-5 minutes before transferring to a wire rack to cool completely.

Top 2 banana carrot muffins recipes from across the web

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Healthy Banana Carrot Muffins

Healthy Carrot Banana Muffins

Top 2 banana carrot muffins recipes from across the web

The most viewed banana carrot muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Banana Carrot Muffins

Healthy Carrot Banana Muffins

The most viewed banana carrot muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine