Banana & Carrot Muffins
Naturally sweet muffins combining ripe bananas and freshly grated carrots with warm cinnamon. Packed with fiber from whole-wheat flour and oats, they make a nourishing grab-and-go breakfast or afternoon snack.
Ingredients
- 2 medium Ripe Bananas
- 1 cup Carrots
- 1 cup Whole-Wheat Flour
- 0.5 cup Rolled Oats
- 2 large Eggs
- 3 tablespoons Olive Oil
- 2 tablespoons Maple Syrup
- 0.5 teaspoon Ground Cinnamon
- 1 teaspoon Baking Powder
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 175 °C (350 °F). Line or grease a 12-cup muffin tin.
- In a large bowl, mash the bananas until smooth. Whisk in the eggs, olive oil, vanilla, and maple syrup (if using).
- Stir in the grated carrots until evenly combined.
- In a separate bowl, mix together the flour, oats, baking powder, baking soda, and cinnamon.
- Fold the dry ingredients into the wet mixture gently — stop as soon as no dry streaks remain.
- Spoon the batter into the muffin cups, filling each about three-quarters full.
- Bake for 22–25 minutes until golden on top and a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
- Safety note: Break into small pieces for younger toddlers who are still developing their chewing skills.
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