RECIPE BELOW – 🍌🥕🍊🌰 Healthy Banana Carrot Breakfast Muffins
These muffins are so easy to throw together and are perfect with butter, jam or just on their own!
This recipe makes about 24 small muffins so you can easily divide it in half for a smaller batch.
Ingredients
– 2 cups all purpose flour
– 2 tsp baking soda
– ½ tsp baking powder
– ¼ tsp salt
– 1 ½ tsp cinnamon
– ¼ tsp each allspice and nutmeg
– ¼ cup flax (skip it if you don’t have it)
– 1 cup quick oats
– 1 ¼ cups packed brown sugar (you can reduce it to 1 cup if you want them a little less sweet)
– ⅓ cup coconut oil, melted and slightly cooled
– 3 medium ripe bananas, mashed (about 1 ½ cups)
– 2 tsp vanilla extract
– ¼ cup Greek yogurt or sour cream
– 3 large eggs
– 1 tsp orange zest (skip it if you don’t have it)
– 1 ½ cups carrots, grated (about 2-3 medium carrots)
– ½ cup pecans, optional (walnuts work too)
– ½ cup raisins, optional
Instructions
– Preheat oven to 350℉ and grease a 12-cup muffin tin (either do 2 batches or use 2 muffin tins)
– In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, allspice, nutmeg, flax and oats and set aside
– In a separate bowl, whisk together brown sugar, coconut oil, bananas, vanilla extract, Greek yogurt, eggs and orange zest until smooth
– Mix in the carrots, pecans and raisins
– Add the dry ingredients to the wet ingredients and mix until just combined (stop mixing as soon as you can no longer see flour)
– Fill each cup of the muffin tin with about ¼ cup of batter (the batter is pretty thick so you can fill them to the top)
– Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean (check on them after 22 minutes, the total bake time will depend on the size of your muffin tin)
– Allow to cool slightly then transfer to a wire rack or large plate to cool completely
– Serve warm, optionally with butter
– Store in the fridge for up to 7 days or freeze for up to 6 months
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