Carrot Banana Muffins

Written by on in Breakfast, Dessert

You won’t miss the refined sugar in these moist, delicious muffins.

Today my goddaughter got engaged! We were invited over for a socially distanced BBQ to celebrate. I was running low on time, so I decided these homemade treats would be a welcome addition to the party.

Carrot Banana Muffins
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Carrot Banana Muffins

Recipe by The Cooking LawyerCourse: Breakfast, DessertCuisine: AmericanDifficulty: Easy
Servings

24

servings
Prep time

30

minutes
Cooking time

24

minutes

Ingredients

  • 8 ripe bananas

  • 12 oz baby carrots (or 3 large carrots)

  • 2.5 cups of all-purpose flour

  • 3/4 cup non-fat Greek yogurt

  • 1 egg

  • 1 TBS Eggbeaters

  • 1 TSB maple syrup

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1 tsp vanilla extract

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • Non-stick cooking spray

Directions

  • Preheat oven to 375.
  • In food processor (I use my Ninja blender), combine 1/2 of the bananas, carrots, Greek yogurt, vanilla, maple syrup, egg and egg whites. Blend until carrots are shredded and all the ingredients are combined.
  • Combine the dry ingredients
  • Slowly combine the wet and dry ingredients in thirds. Stir to combine.
  • Take the remaining bananas and add to the mixture. Use a potato masher to stir in the bananas.
  • Use baking cups or cup cake molds. I spray them with non-stick cooking spray since there is no oil in the muffins, it helps them not stick to the paper.
  • Fill cup until 3/4 full.
  • Bake for 24 minutes or until toothpick comes out clean.
  • Let cool for 10 minutes, then remove from pan.

Notes

  • I know you =- are thinking the muffins won’t be sweet enough. The overripe bananas are very sweet so you don’t need to add much more sugar.
  • I was limiting how many eggs to be healthier. Feel free to use an additional egg in place of Egg beaters.