Healthy 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.
Servings: 12
Calories: 151kcal
Equipment
- Glass mixing bowl & whisk
- 12 count muffin pan
Ingredients
- 1 cup shredded carrot
- 1 cup mashed banana *approximately 2 medium sized bananas
- 2 large eggs
- ¼ cup agave nectar *see note below
- 1 teaspoon pure vanilla extract *pure is best, imitation will do the trick!
- ¼ cup coconut oil *melted and slightly cooled
- 1 & ½ cups whole wheat flour *scooped and leveled *see note below
- 1 & ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
Recipe notes:
Agave nectar: sub sugar free agave, honey or maple syrup. Flour substitutes: sub regular all purpose flour or cup for cup gluten free baking flour (increase measurement to 1 & ¾ cup if using this substitute as whole wheat flour is heartier and less is required to get the desired texture). How to correctly measure flour: use a spoon or scoop to fill your measuring cup to overflowing and then level off with a knife. If you dip your measuring cup right into the flour container, you risk packing too much into the cup and this could affect the texture of your bake!Instructions
- Preheat oven to 375°F.
- Shred your carrots by hand or with a food processor.1 cup shredded carrot
- Use a fork to mash bananas in a large mixing bowl until they are nice and smooth.1 cup mashed banana
- 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).1 cup shredded carrot, 2 large eggs, ¼ cup agave nectar, ¼ cup coconut oil, 1 teaspoon pure vanilla extract
- 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).1 & ½ cups whole wheat flour, 1 & ½ teaspoons baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cardamom
- 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't overbake, a bit of residue on the toothpick is okay, it doesn't have to be completely dry).
- Allow muffins to cool for 5-10 minutes and enjoy!
Video
Nutrition
Serving: 1Muffin (all values are approximate). | Sugar: 8.8g | Fiber: 2.9g | Calories: 151kcal | Fat: 5.7g | Protein: 3.4g | Carbohydrates: 21.8g