Are you ready to indulge in a guilt-free treat that’s bursting with flavor and nutrition? These Whole Wheat Carrot Banana Muffins are not only a delightful way to start your day, but they also pack a punch of wholesome goodness that will keep you energized! With just 15 minutes of prep time and a heavenly aroma wafting through your kitchen in under 35 minutes, you’ll wonder how you ever lived without this recipe. Perfect for breakfast on-the-go or a healthy snack, these muffins are sure to become a family favorite. Dive into the recipe and discover the secret to baking moist, flavorful muffins that are as good for you as they are delicious!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup whole wheat flour
- 1 cup grated carrots
- 2 ripe bananas, mashed
- 1/2 cup honey or maple syrup
- 1/4 cup vegetable oil
- 2 eggs
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, combine the whole wheat flour, baking soda, baking powder, salt, and ground cinnamon. Whisk together thoroughly to ensure even distribution of dry ingredients.
- In a separate medium bowl, mash the ripe bananas until smooth. Add honey (or maple syrup), vegetable oil, and eggs. Mix well until all wet ingredients are completely incorporated.
- Grate fresh carrots using a box grater or food processor. Measure out 1 cup of grated carrots and fold them into the wet ingredient mixture.
- Pour the wet ingredients into the dry ingredients. Gently mix with a spatula until just combined. Be careful not to overmix, as this can make the muffins tough.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Choose Ripe Bananas: The riper the bananas, the sweeter your muffins will be! Look for bananas with plenty of brown spots for maximum flavor.
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins.
- Grate Fresh Carrots: For the best texture and flavor, grate fresh carrots instead of using pre-packaged shredded carrots.
- Customize Your Sweetness: Feel free to adjust the amount of honey or maple syrup according to your taste preference. You can even substitute with your favorite natural sweetener.
- Add Mix-Ins: Consider adding nuts, raisins, or chocolate chips for an extra layer of flavor and texture.
- Check for Doneness: Oven temperatures can vary, so start checking your muffins a couple of minutes before the suggested baking time to avoid overbaking.
- Store Properly: Keep your muffins in an airtight container at room temperature for optimal freshness, or freeze them for longer storage.
Nutrition Facts
Calories: 210kcal
Carbohydrates: 30g
Protein: 4g
Fat: 9g
Saturated Fat: g
Cholesterol: 35mg
