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banana carrot muffin
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Banana Carrot Muffin

A produce packed muffin that's moist, flavorful and will leave you wanting more.
Course Breakfast, Snack
Cuisine American
Keyword baked good, muffin
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 Muffins
Calories 117kcal
Author Jessi Holden, MS, RDN

Ingredients

  • 2 medium Carrots
  • 2 large Bananas
  • ¼ cup cold water
  • 1 tbsp White distilled vinegar
  • 1½ cups All-purpose flour
  • ½ cup Light brown sugar packed
  • 1 tsp Baking soda
  • 1 tsp Ground cinnamon
  • ¼ tsp salt
  • ½ tsp Vanilla extract
  • Pinch of nutmeg

Instructions

  • Preheat oven to 350 °F
  • Rinse and peel carrots. Shred with a grater.
  • Mash bananas.
  • In a medium bowl, mix banana, carrot, water, vinegar, vanilla and carrot.
  • In a large bowl, mix flour, brown sugar, baking soda, cinnamon, salt, and nut meg.
  • Add wet ingredients to dry ingredients. Stir until just combined.
  • Coat a muffin pan with non-stick cooking spray. Fill each cup about ¾ full.
  • Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Notes

Cooking Notes:

  • Use the rest of your carrots by peeling, chopping and roasting alongside a dinner this week or freeze for future use
  • Optional nutrition boosts: hemp hearts, flax meal, chopped walnuts or dried fruit
Did you make this recipe? Tag me on Instagram #TheKitchenInvitation or @the.kitchen.invitation. 

Nutrition

Serving: 1muffins | Calories: 117kcal | Carbohydrates: 27g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 150mg | Potassium: 144mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1714IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg