Description
These Oatmeal Banana Carrot Muffins are a healthy and delicious treat. Made with ripe bananas, grated carrots, and rolled oats, they are naturally sweetened and packed with fiber. Perfect for breakfast, snacks, or a pick-me-up, these muffins are kid-friendly and freezer-friendly.
Ingredients
- 2 ripe bananas, mashed
- 2 large eggs
- 1/3 cup maple syrup or honey
- 1/4 cup avocado oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup finely grated carrot (about 2 medium carrots)
- 2 cups old-fashioned rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: 1/4 cup raisins or chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease lightly.
- In a large mixing bowl, combine the mashed bananas, eggs, maple syrup, oil, and vanilla. Mix until smooth.
- Stir in the grated carrots.
- Add the oats, cinnamon, baking soda, and salt. Mix until just combined.
- Fold in any optional add-ins like raisins or nuts.
- Divide the batter evenly between muffin cups, filling about 3/4 full.
- Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for maximum sweetness.
- Finely grate the carrots to ensure they blend well into the batter.
- Do not overmix the batter to keep the muffins tender.
- Grease muffin cups well or use liners as oats can cause sticking.
- Allow muffins to cool before removing them from the tin to help them set.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 140 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
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