Banana Carrot Muffins
A Healthy Banana Carrot Muffins recipe packed with vitamins, fiber, and proteins perfect as a kid breakfast or afternoon snack. These healthy banana muffins are also refined sugar-free with an egg-free option!
Yield: 12 muffins
Calories: 178kcal
Ingredients
- 1 ⅓ cup Mashed Ripe Bananas about 3 large bananas
- ⅓ cup Maple Syrup
- 1 large Egg at room temperature (or 1 flax egg)
- ⅓ cup Light Olive Oil or melted coconut oil, measure melted, lukewarm
- ¼ cup Unsweetened Almond Milk at room temperature
- 1 teaspoon Vanilla Extract
- 1 ½ cup Whole-wheat Flour or all-purpose flour
- ¼ cup Old-Fashioned Rolled Oats
- 1 teaspoon Cinnamon
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
- ¾ cup Shredded Carrots
Instructions
- Preheat oven to 350°F (180C). Line a 12 hole muffin pan with parchment paper. Slightly oil with oil spray. Set aside.
- In a large mixing bowl, whisk together mashed banana, maple syrup, egg, olive oil, almond milk, and vanilla.
- Stir in the dry ingredients: flour, baking powder, cinnamon, salt, shredded carrots, and rolled oats.
- Stir until just combined. Don't over mix, or the muffins will be dense and packed.
- Fill each muffin cup up to 3/4 level and sprinkle some oats on top of each banana carrot muffin.
- Bake for 20-25 minutes or until golden brown on top and a pick inserted in the center comes out clean.
- Cool the muffins down immediately on a wire rack.
Storage
- Store up to 4 days in the fridge or freeze for later in ziplock bags.
Nutrition
Nutrition Facts
Banana Carrot Muffins
Serving Size
1 muffin
Amount per Serving
Calories
178
% Daily Value*
Fat
7
g
11
%
Saturated Fat
6
g
38
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
16
mg
5
%
Sodium
187
mg
8
%
Potassium
214
mg
6
%
Carbohydrates
27
g
9
%
Fiber
3
g
13
%
Sugar
9
g
10
%
Protein
4
g
8
%
Vitamin A
1377
IU
28
%
Vitamin C
3
mg
4
%
Calcium
70
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.