Delicious Fluffy Banana Carrot Muffins
Soft, moist, and naturally sweet, these Delicious Fluffy Banana Carrot Muffins blend ripe bananas and fresh carrots for a wholesome, flavorful treat. Perfect for breakfast or snacking, they’re light, comforting, and packed with homemade goodness.
Ingredients
Ingredients
- 1 cup mashed very ripe bananas
- 1 cup grated carrots
- ¼ cup De La Rosa Avocado Oil
- 2 large eggs can sub with 2 flax eggs to make egg-free
- 1 teaspoon pure vanilla extract
- 1 cup honey or maple syrup
- ¼ cup milk of choice
- 1 ¼ cups whole wheat flour or cup-for-cup
- gluten free flour blend
- ½ cup rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 ½ teaspoon ground cinnamon
- chopped walnuts chocolate chips, raisins. (optional add-in)
Instructions
- Preheat oven to 350°F and line a muffin tin with liners or grease with a little extra oil.
- Place very ripe bananas in a medium bowl and mash until smooth. Add carrots, oil, eggs, vanilla extract, honey/maple syrup, and milk to the bowl with the banana. Mix.
- Add flour, oats, baking powder, baking soda, salt, and cinnamon to the bowl with the wet ingredients. Mix until just combined. DO NOT over mix or your muffins might lose their lovely fluffiness.
- If adding nuts, raisins, or chocolate chips, fold in at this time. This is an optional step.
- Portion batter into prepared muffin tin. Top with add-in of choice (optional).
- Bake for 22-24 minutes, or until muffins are golden on top and a toothpick inserted into the middle of one muffin comes out clean. Allow them to cool in pan for 15 minutes before enjoying.
- Once cooled completely, store in fridge for 4-5 days or in freezer for up to a month.
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