Banana Carrot Oat Muffins
My toddler son’s favorite snack and my go to healthy option when he’s in a mood and being picky! I adapted my Banana muffins recipe to get this delicious muffin which has a bit more veggies and fiber… win-win… Adults love these too! Easy breakfast on the go! Easy to make and they store in the fridge for a week. You can even freeze them and microwave for a minute for a quick snack! Check out my Chocolate Banana muffins if you are also looking for a nice treat that is on the healthier side!
Makes 12 – 16 (depends on how much you spoon into each muffin cup).
Ingredients
- 3 ripe bananas (mashed) – the riper the better, then you use less sugar
- 1 large carrot (shredded)
- ¼ cup dry rolled oats
- 2 eggs
- 3 tbsp melted unsalted butter (can substitute for 1/3 cup unsweetened applesauce)
- ⅓ cup brown sugar (this is optional)
- 1 tsp vanilla essence
- 1½ cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¼ tsp cinnamon
- ¼ tsp nutmeg
Instructions
- Preheat the oven to 350 degrees F.
- Coat a muffin tin with non-stick spray. You can use a pastry brush to make sure the sides are fully coated.
- Mash banana until most of the lumps are gone – I use a fork.
- Add shredded carrots, and 2 eggs. Using a whisk, mix together.
- Add oats, vanilla essence, brown sugar and melted butter (if using).
- Sift dry ingredients together in a separate bowl.
- Combine wet and dry ingredients until combined – DO NOT OVER MIX!
- Spoon mixture into muffin tin about midway.
- Bake for 20-25 mins until golden brown and muffins spring back when tapped.
Note: for a little extra bit of fun add some chocolate chips 🙂
