Healthy Banana Carrot Muffins Recipe

I adore this banana carrot muffin recipe because it seamlessly combines the delightful sweetness of ripe bananas and carrots with a touch of indulgence from honey, making each bite irresistibly moist and flavorful. Plus, baking these fills my kitchen with the warm, comforting aroma of cinnamon, which feels like a cozy hug on any day.

These Banana Carrot Muffins pack a nutritious punch and are a tasty way to start your day. Pumped full of vitamins and fiber from ripe bananas and freshly grated carrots, these muffins are more healthful than your average bear.

Whole wheat flour, honey, and not much else, bulk these muffins up to breakfast—as opposed to dessert—territory.

Ingredients

Potassium is plentiful in bananas, and so are natural sweeteners.

And they add moisture.

Carrots: Enhance nutrition, being highly fibrous and chock-full of beta-carotene.

Coconut oil: Contains healthful lipids, and gives a hint of the tropics.

Honey/Maple Syrup: Sweet natural substances; give antioxidants.

Whole Wheat Flour: Rich in fiber, bolsters a healthy diet.

Pecans/Walnuts: Provide fiber and healthy fats.

Add a great, crunchy texture.

Ingredient Quantities

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• 1 cup mashed ripe bananas (about 2-3 bananas)
• 1 cup grated carrots
• 2 large eggs
• 1/3 cup melted coconut oil
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins (optional)

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Instructions

1. Set your oven to 350°F (175°C) to warm up. Then, prep a muffin tin by lining it with paper or giving it a light touch of grease.

2. In a big bowl, combine the well-mashed bananas, finely grated carrots, and the eggs. Stir in the melted coconut oil, honey (or maple syrup), and vanilla extract until the mixture is uniform.

3. In a different bowl, mix the whole wheat flour, baking soda, baking powder, ground cinnamon, and salt.

4. Carefully incorporate the dry ingredients into the wet ingredients. Use a spatula to fold them together. When there are no longer large pockets of dry ingredients, there is no need to mix any further.

5. When using, mix in either of the chopped nuts and the raisins.

6. Equal parts of the batter will go into the muffin cups that have been prepared. Each cup will have about three-quarters fullness of the batter.

7. Cook in the warm oven for 18-22 minutes, or until a toothpick jabbed into the middle of a muffin emerges without any wet batter stuck to it.

8. Let the muffins cool in the pan for about 5 minutes. Then, move them to a wire rack to cool completely.

9. Any leftovers should be put into an airtight container, but at room temperature they can only last up to three days. If you want them to last longer, store them in an airtight container in the fridge.

10. Savor the nourishing banana carrot muffins for an anytime meal! Breakfast, brunch, or even dessert—they’re worth the wait. Warning: your family and friends will want to be nearby when you are baking. The muffins are also 100% delicious; they’re moist, easy to eat, and full of the promise of health.

Equipment Needed

1. Oven
2. Muffin tin
3. Paper liners or cooking spray
4. Large mixing bowl
5. Medium mixing bowl
6. Spatula
7. Measuring cups
8. Measuring spoons
9. Whisk or fork
10. Grater
11. Cooling rack
12. Airtight container for storage

FAQ

• Q: Can I substitute the coconut oil? A: Yes, you can substitute melted butter or any other mild-flavored vegetable oil.

• Q: Are there vegan alternatives for the eggs?A: You can substitute eggs for flax eggs (2 tablespoons flaxseed meal mixed with 6 tablespoons water).
• Q: How should I store the muffins?A: Keep them in a container that does not allow air to enter at room temperature for no longer than 3 days, or in a container that does allow air to enter for up to a week. You can also keep them in a refrigerator.
• Q: Can I freeze these muffins?A: Yes, you can wrap them separately and put them in a zip-top bag in the freezer for no more than 3 months.
• Q: Can I make these muffins gluten-free?A: Use a gluten-free all-purpose flour blend instead of whole wheat flour.
• Q: How can I make these muffins sweeter?A: You can add a little extra honey or maple syrup, or mix in some chocolate chips.

Substitutions and Variations

1 cup of grated zucchini instead of grated carrots
Substitute melted coconut oil with 1/3 cup olive oil.
Use 1/4 cup agave nectar in place of honey or in place of maple syrup.
1 cup all-purpose flour and 1/2 cup almond flour instead of 1 1/2 cups whole wheat flour
1/2 teaspoon ground nutmeg or ginger instead of ground cinnamon.

“Spicy Eggnog” soy milk, 1 to 1 1/2 cups, 1/2 cup rum or bourbon, 4 ounces, 4 eggs, beaten, “chata.”

1/4 cup sugar

1/2 teaspoon salt

1/2 teaspoon vanilla

Nutmeg (freshly grated, to taste).

“Chata.”

1 aquarium-sized (10-gallon) container or a 2.5-gallon bucket

1/2 cup churros, crumbled.

1/2 cup cooked whole grain

1/2 cup figs, stewed or dried.

12 tablespoons (2 sticks + 4 tablespoons) unsalted butter, softened.

1/2 cup suet, shredded and packed (or fat back)

Pro Tips

1. Optimal Banana Ripeness Ensure the bananas are ripe (with brown spots) as this enhances their natural sweetness and moisture content, leading to a richer flavor in your muffins.

2. Carrot Consistency Finely grating the carrots helps them integrate better into the batter, ensuring an even distribution of flavor and moisture throughout the muffins.

3. Room Temperature Eggs Use eggs that are at room temperature to help them mix more evenly with the other ingredients, resulting in a smoother batter and better texture.

4. Fold, Don’t Overmix When combining the dry and wet ingredients, gently fold them together until just combined. This avoids overdeveloping the gluten in the flour, which can make the muffins tough.

5. Customize Add-Ins Feel free to experiment with different add-ins like dried cranberries, shredded coconut, or chocolate chips in place of or in addition to the nuts and raisins, allowing you to tailor the muffins to your taste preferences.