Banana Carrot Muffins
Warm, fluffy Banana Carrot Muffins make for an easy breakfast or snack. Made with whole wheat flour and a cinnamon crumble topping!
Servings: 12 muffins
Calories: 289kcal
Ingredients
For the Muffins
- 2 cups whole wheat flour
- ½ cup brown sugar unpacked
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon salt
- 1 ½ cups grated carrots
- 1 cup mashed banana (2 large ripe bananas)
- ½ cup almond milk or an alternative
- ½ cup avocado oil
- 2 eggs
- 1 teaspoon vanilla extract
For the Crumble Topping
- 4 tablespoons melted butter
- ½ cup whole wheat flour
- ¼ cup brown sugar packed
- 1 teaspoon cinnamon
Instructions
For the Muffins
- Preheat the oven to 400 degrees Fahrenheit. Spray a muffin tin with oil.
- In a large bowl, whisk together your whole wheat flour, brown sugar, baking powder, cinnamon, ginger and salt.
- In a smaller bowl, mix together your mashed banana, almond milk, avocado oil, eggs and vanilla extract.
- Create a well in the bowl of dry ingredients and pour your wet ingredients into the well. Fold together until incorporated.
- Add your freshly grated carrots and fold together.
- Fill the muffin tins all the way full. Add the crumble topping if desired on top of the batter.
- Bake for 17-20 minutes or until a toothpick comes out clean.
For the Crumble Topping
- Using a fork or whisk, mix together the melted butter, whole wheat flour, brown sugar and cinnamon until a crumbly texture is reached.
Notes
- Make sure your bananas are very ripe with brown spots.
Nutrition
Calories: 289kcal | Carbohydrates: 38g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 237mg | Potassium: 242mg | Fiber: 4g | Sugar: 17g | Vitamin A: 2845IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 1mg
