Banana Carrot Muffins
Just trying to sneak veggies in anyway we can, Banana Carrot Muffins are just one of the many ways we get veggies in our munchkins!
Grey has been on a banana kick lately, he wants banana’s for every meal. He also thinks muffins are amazing. I think he thinks cupcakes and muffins are the same thing but I’ll take it.
Grey goes through phases where he eats veggies and then he won’t eat them. I decided to put carrots in his favorite breakfast food and see what kind of veggies we can get in his little body.
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoon cinnamon
- 2 large eggs
- 3 small ripe bananas, mashed
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 5 oz. of shredded carrots
- 1/3 cup butter
Preheat oven 375°
In food processor, pulse banana and carrot together. Batter should be mostly smooth with some chunks of carrot.
Add all remaining ingredients EXCEPT flour and pulse until thoroughly combined.
Add flour and pulse until thoroughly combined.
Line muffin tray with liners and pour batter evenly into 12 muffins (should be about 3/4 full).
Bake on 375° for 18-22 minutes.
Did you try this Banana Carrot Muffins recipe? Did you love it? We would love to hear from you! Please leave us a comment below!
2 thoughts on “Healthy Banana Carrot Muffins”
My husband loves carrot cake but this looks like a more healthy choice with some of the same taste.
it’s so good!