Description
Tender, lightly sweet muffins made with ripe bananas, finely grated carrots, whole wheat flour, yogurt, and warm spices.
Ingredients
Scale
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine salt
- 2 large very ripe bananas, mashed
- 1 cup finely grated carrots
- 1/2 cup plain Greek yogurt
- 1 large egg
- 1/4 cup pure maple syrup
- 2 tablespoons melted coconut oil or neutral oil
- 1 teaspoon vanilla extract
- 1/3 cup chopped walnuts or pecans, optional
- 2 tablespoons unsweetened shredded coconut, optional
Instructions
- Heat oven to 350°F and line or grease a 12-cup muffin pan.
- Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- Mash bananas in a large bowl, then whisk in carrots, yogurt, egg, maple syrup, oil, and vanilla.
- Stir dry ingredients into wet ingredients until no dry streaks remain.
- Fold in walnuts and coconut, if using.
- Divide batter evenly among 12 cups, filling each about three-quarters full.
- Bake 18 to 22 minutes, rotating the pan halfway through.
- Cool muffins in the pan for 5 minutes, then transfer to a rack.
Notes
Squeeze unusually wet grated carrots lightly before mixing.
Check muffins at 18 minutes to avoid overbaking.
Store cooled muffins airtight for 2 days at room temperature or 5 days refrigerated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Cuisine: American
Nutrition
- Calories: 190
Keywords: healthy carrot banana muffins