Banana and Carrot Muffins
Lightly sweetened and perfectly spiced, these banana and carrot muffins are an easy way to add veggies to your morning and use up ripe bananas.
Servings: 12 muffins
Ingredients
- ⅓ cup neutral tasting oil e.g. avocado oil, olive oil
- ½ cup honey
- 2 medium eggs
- 1 cup ripe mashed banana about 2 medium bananas
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 cup grated carrots
Optional mix-ins:
- ¾ cup chopped walnuts
- ½ cup raisins
Instructions
- Preheat the oven to 375F and line a 12-cup muffin tin with muffin liners.
- In a medium mixing bowl beat together oil and honey. Beat in eggs one at a time and mix until smooth. Once combined, add in mashed banana and vanilla extract.
- In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon and ginger. Slowly add the flour mixture to the banana mixture and stir using a spatula or wooden spoon. Gently mix in carrots, walnuts and raisins.
- Scoop about ⅓ cup of mixture into each muffin liner and bake for about 20-25 minutes.
Notes
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Calories: 267kcal | Carbohydrates: 38g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 244mg | Potassium: 208mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1832IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg
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