Banana and Carrot Muffins
These banana and carrot muffins are tender, soft muffin that's a hybrid of a banana bread and a (nut-free) carrot cake.
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Servings: 12
Calories: 169kcal
Ingredients
- 1 cup mashed banana about 3 bananas
- 1 cup carrots finely grated
- ½ cup honey
- ¼ cup olive oil
- 1 egg
- 1 teaspoon vanilla paste or extract
- 1.75 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F and prepare a muffin pan with either muffin liners or spraying with nonstick spray. Set aside.
- To a large bowl, add the wet ingredients and stir until evenly combined.1 cup mashed banana, 1 cup carrots, 1 egg, 1/2 cup honey, 1/4 cup olive oil, 1 teaspoon vanilla
- Fold in the dry ingredients, just until mixed (don't overmix!).1.75 cups white whole wheat flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon salt
- Use a large cookie scoop to scoop the batter into the prepared muffin tin. Bake for 20-22 minutes, or until the muffins are golden brown and bounce back if you gently press them on top.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire baking sheet to finish cooling. Enjoy!
Nutrition
Calories: 169kcal | Carbohydrates: 29g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 153mg | Potassium: 134mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1814IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg