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Banana Carrot Oatmeal Muffins

Banana Carrot Oatmeal Muffins: Deliciously Healthy Treat!

These Banana Carrot Oatmeal Muffins are a healthy, delicious, and easy-to-make snack that everyone will love.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup grated carrots substitute with 12 baby carrots if preferred
  • 2 medium ripe bananas use overripe bananas for maximum flavor
  • 2 cups regular rolled oats certified gluten-free
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon can use pumpkin pie spice
  • 1/4 cup coconut oil or butter melted
  • 1/4 cup maple syrup honey can be substituted
  • 2 large eggs or flax eggs for a vegan alternative
Optional Toppings
  • 1/2 cup white chocolate chips ensure no nut allergies before using
  • 1/4 cup oats for topping

Equipment

  • Muffin Pan
  • Food Processor
  • mixing spoon
  • Cookie Scoop

Method
 

Step-by-Step Instructions for Banana Carrot Oatmeal Muffins
  1. Preheat your oven to 425°F (220°C) and prepare a muffin pan by lining it with muffin liners or greasing it.
  2. Wash and chop the carrots, then place them in a food processor along with the bananas. Pulse until smooth.
  3. Add rolled oats, baking powder, kosher salt, and cinnamon to the puree. Blend until fully incorporated.
  4. While blending, gradually add melted coconut oil, maple syrup, and eggs until the batter is smooth.
  5. Portion the batter into the muffin cups, filling each about three-quarters full and adding optional toppings.
  6. Bake for 20 minutes until the muffins are golden brown, avoiding opening the oven during baking.
  7. Remove muffins from the oven and cool in the pan for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Use overripe bananas for the best sweetness and moistness. These muffins are freezer-friendly.

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