Description
Delightfully nutritious muffins packed with the sweetness of bananas and the health benefits of carrots, perfect for any time of day.
Ingredients
- 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)
- 1 teaspoon pure vanilla extract
- ⅓ cup honey or maple syrup
- ¼ cup milk of choice
- 1 ¼ cups whole wheat flour (or cup-for-cup gluten-free blend)
- ½ cup rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 ½ teaspoon ground cinnamon
- Optional: chopped walnuts, chocolate chips, or raisins
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin.
- In a medium bowl, mash the ripe bananas until smooth. Add the grated carrots, avocado oil, eggs (or flax eggs), vanilla extract, honey or maple syrup, and milk. Mix until well incorporated.
- In a separate bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, salt, and ground cinnamon.
- Gradually add the dry mixture to the wet ingredients and stir until just combined.
- If desired, fold in optional add-ins like chopped walnuts or chocolate chips.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 22-24 minutes or until golden brown and a toothpick inserted comes out clean.
- Let cool in the tin for 15 minutes before transferring to a wire rack.
Notes
Store muffins in an airtight container at room temperature for up to three days. They can also be refrigerated for up to a week or frozen for up to three months.