Banana Carrot Muffins
Delight in our scrumptious banana carrot muffins, a perfect blend of ripe bananas and fresh carrots in every bite. Follow our easy, step-by-step guide to bake these mouthwatering muffins at home, for a nutritious and satisfying treat.
Servings: 12 muffins
Calories: 193kcal
Equipment
- Glass mixing bowl (affiliate link)
- Spatula (affiliate link)
- Muffin tins (affiliate link)
Ingredients
- 1 cup carrots finely shredded (1 large)
- ½ cup bananas mashed ~1 large
- 1 ¼ cup all-purpose wheat flour (180 g) or gluten-free flour mix
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ cup brown sugar 80 g
- ½ cup coconut oil
- 1 tablespoon chia seeds
- 5 tablespoon soy milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Optional
- ¼ cup pecan nuts or walnuts
Cups - Metric
Instructions
- Preheat oven to 400°F.
- Make the chia eggs, placing the chia seeds, lemon juice, and soy milk in a cup; let it jellify.
- Grate the carrot using the fine grater and mash the banana.
- In a large bowl, combine coconut oil, and coconut palm sugar, add the chia mixture, and then sieve the flour, cinnamon, baking powder, baking soda, and salt. Combine all the ingredients thoroughly without overmixing.
- Oil a muffin tin with just a bit of coconut oil, and divide the mixture into the prepared muffin tins, filling ⅔ full.
- Bake on the middle rack for 5 minutes, reduce to 350 ºF (175ºC), and bake for the remaining 20-22 minutes until golden brown and a toothpick inserted in the middle comes out clean.The total bake time should be around 25-27 minutes.