Banana Carrot Muffins
Fluffy, moist, and perfectly sweetened--these nutritious banana carrot muffins are perfect for breakfasts or snack time!
Servings: 14
Calories: 178kcal
Cost: $5
Equipment
- box grater
- muffin pan
- muffin wrappers
Ingredients
- 1 cup grated carrot 105 grams
- 2 medium bananas mashed
- 200 grams white whole wheat pastry flour about 1 1/2 cups
- 2 1/2 teaspoon baking powder
- 1 1/2 teaspoon cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon sea salt
- 1/3 cup light sour cream (or regular)
- 1/4 cup avocado oil
- 1/2 cup dark brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts optional
Instructions
- Preheat oven to 400°F. Prep the carrot by washing, drying, and grating on the small side of a box grater. You can also use a food processor, but you may want to chop the grated carrot roughly with a knife to get smaller bits. Peel the banans and use a fork to mask them in a small bowl. Set these ingredients aside.200 grams white whole wheat pastry flour, 2 1/2 teaspoon baking powder, 1 1/2 teaspoon cinnamon, 3/4 teaspoon ground ginger, 1/2 teaspoon nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon sea salt
- Add the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and sea salt into a medium mixing bowl. Whisk together and set aside.
- Into another medium bowl, add the mashed bananas, grated carrot, light sour cream, avocado oil, dark brown sugar, vanilla, and the egg. Stir together until evenly mixed.1 cup grated carrot, 2 medium bananas, 1/3 cup light sour cream, 1/4 cup avocado oil, 1/2 cup dark brown sugar, 1 egg, 1 teaspoon vanilla extract
- Add the bowl of wet ingredients to the bowl of dry ingredients. Stir until everything is evenly combined and there are no dry bits of flour left, but do not over mix. Add the walnuts (if using) and gently fold them in.1/2 cup chopped walnuts
- Line a muffin tin with muffin wrappers. Evenly divide the batter between 12-14 muffin cups. Using a standard-sized cookie scoop can help--give 2 scoops per muffin cup.
- Bake in the preheated oven for 12-13 minutes or until a toothpick comes out clean. Let cool 5-10 minutes in the muffin pan, then remove to finish cooling on a cooling rack.
Video
Notes
Store leftover muffins at room temperature for up to 4 days. If you do not think you can finish them within the first 3-4 days, I recommend freezing them for up to 6 months.
If you need to tweak these healthy muffins for any reason, here are a few suggestions for simple swaps:
Flour: If needed, you can use regular white whole wheat flour, all-purpose flour, or a 50/50 mix of both. If you prefer to mill your own grains, use soft white wheat berries.
Light sour cream: You can use regular if needed. Plain or vanilla yogurt is also a good option.
Avocado Oil: You can use melted (and slightly cooled) butter or coconut oil. Olive oil would work, but some find the flavor strong in baked goods. Coconut oil would also add a strong flavor, but it would be delightful. Light olive oil would be a good choice.
Walnuts: These are optional--feel free to omit them or swap them out for another nut, seed, or even chocolate chips.
Dark brown sugar: You can use light brown sugar. Coconut sugar or white sugar can be used in a pinch, but these sugars offer a little less moisture.
Nutrition
Calories: 178kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 177mg | Potassium: 190mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1576IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg
