Are these banana carrot muffins healthy?

These muffins are healthier and more nutritious compared to other muffins. However, they do still have some sugar in them. Reducing the sugar and using whole wheat flour can make these muffins healthier.

How do I make my bananas ripen quickly?

If you don’t have any overripe bananas on hand, add the bananas to the oven as it preheats for 3 to 4 minutes until the peel begins to turn brown.

How do you toast walnuts?

Lay the walnuts in a single layer on a baking sheet. Toast in the oven at 400F for 6 to 7 minutes until they are golden brown.

What other recipes use overripe bananas?

If you have extra bananas to use up, try making these banana & white chocolate muffins , this ricotta banana bread , this coffee banana cake , this banana syrup or this banana margarita .

Banana Carrot Muffins - The Littlest Crumb

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