Banana Carrot Muffins
Banana Carrot Muffins made with whole wheat flour, shredded carrots and ripe bananas are light, fluffy, and moist.
Servings: 12 muffins
Calories: 216kcal
Ingredients
- 3 large overripe bananas 1 1/2 cups mashed
- 1 large egg
- 1/2 cup applesauce sweetened or unsweetened
- 1/4 cup maple syrup or honey
- 1/4 cup any light oil I use avocado oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups whole wheat or spelt flour
- 1 cup carrots grated small
- 1/2 cup raisins
- 1/2 cup walnuts chopped
- Cooking spray I use Misto
Instructions
- Preheat oven to 375 degrees F, line 12 muffin tin with muffin liners and spray with cooking spray. Set aside.
- In a large mixing bowl, mash bananas with a fork or potato masher. Add an egg, applesauce, maple syrup, oil, vanilla extract, cinnamon, baking powder, baking soda and salt. Whisk well to combine until there are no visible lumps.
- Add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough.
- Now add carrots, raisins and walnuts. Mix gently just enough to combine.
- Using regular ice cream scoop, divide batter between openings evenly (they will be full) and bake for 20-22 minutes or until a toothpick inserted in the centre comes out clean.
- Remove banana carrot muffins from the oven, let them cool for about 5 minutes and then transfer to a cooling rack to cool off more. Enjoy warm or cold.
Notes
- Store: Loosely covered on a counter for 2 days. Muffins are moist, so do not seal them tight. After they can last in the fridge for a couple more days.
- Freeze: In an airtight container or bag for up to 3 months. Thaw on a counter for a few hours or overnight.
- Bananas: Choose very ripe bananas that are yellow with many brown spots to brown patches.
- Liquid sweetener: No dry sweetener like sugar please. You have to keep dry to wet ingredients ratio.
- Sweetened or unsweetened applesauce: Either can be used. Can substitute with yogurt 2% and higher fat content. Please do not use non-fat yogurt and add 2 more tablespoons of maple syrup.
Nutrition
Serving: 1muffin | Calories: 216kcal | Carbohydrates: 33g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 146mg | Fiber: 4g | Sugar: 10g