Description
These banana carrot muffins are a healthy breakfast treat that tastes like a cross between banana bread and carrot cake.
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 2 tsp cinnamon
- 1 ½ tsp baking powder
- 1 tsp ground ginger
- ½ tsp baking soda
- ½ tsp nutmeg
- ½ ground cloves
- ½ tsp salt
- ¼ cup (60g) butter, melted
- ¾ cup (150g) brown sugar, packed
- 2 eggs
- 1 cup + 1 tablespoon (250g) plain Greek yogurt
- 2 medium bananas, mashed
- ½ cup (100g) vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups (135g) grated carrots
- 1 cup (117g) walnuts, toasted
Instructions
- Preheat the oven to 400F. Line a muffin tin with muffin liners.
- In a large bowl, mix the flour, cinnamon, baking powder, ginger, baking soda, nutmeg, cloves, and salt together.
- In a medium sized bowl, mix the melted butter and brown sugar together. Then beat in the eggs until smooth. Mix in the Greek yogurt, mashed bananas, vegetable oil and vanilla extract.
- In two parts, add the wet ingredients to the dry ingredients, mixing only until just combined. Don’t over mix the batter.
- Gently fold in the shredded carrots and toasted walnuts.
- Divide the batter evenly between the muffin tins.
- Bake at 400F for 5 minutes, then decrease the temperature to 350F and continue to bake for another 20 minutes, for a total of 25 - 30 minutes. The muffins are done when the tops are crispy and a toothpick comes out with just a few crumbs.
Notes
- Storage: Store muffins in an airtight container in the fridge for up to a week.
- Toasting Walnuts: Toast walnuts in the oven at 400F for 6 to 7 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 263
- Sugar: 12g
- Sodium: 148mg
- Fat: 15.5g
- Saturated Fat: 3.1g
- Unsaturated Fat: 11.6g
- Trans Fat: 0.3g
- Carbohydrates: 27.1g
- Fiber: 1.7g
- Protein: 5.4g
- Cholesterol: 32mg
Keywords: breakfast muffins, healthy muffins