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Banana carrot muffins in mufifn cups on white background and a plate withd dots
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Easy and Healthy Banana Carrot Muffins

These Banana Carrot Muffins are not only delicious but also filled with great nutrients for a great breakfast, simple snack or tasty dessert.
Course Breakfast, Dessert, snacks
Cuisine American
Diet Vegetarian
Fridge Life? 3 days
Freezable? 3 months
Prep Time 10 minutes
Cook Time 25 minutes
Cooling time 15 minutes
Total Time 50 minutes
Servings 12 muffins
Calories 173kcal
Author Dora

Ingredients

Wet Ingredients

  • 2 bananas ripe
  • 2 carrots grated
  • 2 eggs
  • ½ cup coconut oil
  • 2 tablespoon honey optional
  • ½ cup milk
  • 1 teaspoon vanilla extract optional

Dry Ingredients

  • 1 cup whole wheat flour
  • ½ cup rolled oats
  • 1 teaspoon baking powder
  • pinch salt

Instructions

  • Pre-heat the oven to 180℃/350℉.  Peel and mash the bananas. Wash and grate the carrots. If you are not using organic ones, peel them first as well. 
  • Put all the wet ingredients in a large bowl and mix until you have a consistent mixture. 
  • In a separate bowl add all the dry ingredients and mix them until combined. 
  • Add the dry ingredients to the wet ingredients and mix until you have a thick muffin batter. You can mix with a stand-alone mixer, hand mixer or simply with a whisk. 
  • Fill the muffin cups until they are bout ¾ filled. 
  • Bake for about 20 minutes.
  • Remove the muffin cups from the muffin tin after a few minutes and allow to cool on a wire rack. 
  • Serve to your liking. 

Nutrition

Serving: 1muffin | Calories: 173kcal | Carbohydrates: 19g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 57mg | Potassium: 179mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1768IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg