Banana Carrot Muffins are a delightful way to enjoy a healthy treat that combines the sweetness of bananas with the earthy flavor of carrots. The muffins are moist, flavorful, and make for a perfect snack or breakfast option.
When it comes to substitutions, feel free to swap the whole wheat flour for all-purpose flour if you prefer a lighter texture. For a vegan option, replace the eggs with a flaxseed mixture or applesauce, and use maple syrup instead of honey. Sourcing fresh, ripe bananas is crucial for the best flavor, and organic carrots can enhance the muffin’s taste while ensuring no pesticides are involved. Watch out for any allergies related to the oats or honey.
Muffins & Cupcakes
Banana Carrot Muffins Recipe
Ingredients
- 2 cups whole wheat flour
- 1/2 cup quick oats
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 tablespoons vegetable oil
- 1 tablespoon brown sugar
- 1 -2 tablespoon honey
- 3 eggs
- 1 1/2 cups mashed bananas
- 1/4-1/2 cup shredded carrot
- 1/4-1/2 cup raisins
Instructions
- Preheat your oven to 325°F.
- Generously grease your muffin tins to prevent sticking.
- In a large bowl, beat together 3 eggs with 1 tablespoon brown sugar and 2 tablespoons vegetable oil until well combined.
- Stir in 1 – 2 tablespoons honey, mixing well.
- Add in 1 1/2 cups mashed bananas and 1/4 – 1/2 cup shredded carrot, mixing until just combined.
- In another bowl, whisk together 2 cups whole wheat flour, 1/2 cup quick oats, 1 1/2 teaspoons baking soda, 3/4 teaspoon salt, then add to the wet ingredients along with 1/4 – 1/2 cup raisins.
- Gently mix until everything is combined, but don’t overmix.
- Using a 1/4 cup measure, scoop the batter into the prepared muffin tins, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 1 of 4: