Description
Delicious and moist carrot banana muffins made with oat flour, perfect for a healthy snack or breakfast.
Ingredients
Scale
- 1½ cups oat flour
- ½ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 Tbsp cinnamon
- ¼ tsp ground nutmeg
- ½ tsp kosher salt
- 2 large eggs
- ¼ cup avocado oil
- 1 tsp pure vanilla extract
- 1 cup grated carrots
- 1 cup mashed bananas
- ½ cup golden raisins
- ½ cup dark chocolate chips
Instructions
- Preheat the oven to 350℉ (177°C). Prep a 12-cup muffin tin by either spraying it with cooking spray or using muffin liners.
- In a medium mixing bowl, whisk the oat flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt together. Set aside.
- Grate the carrots using a box grater. Mash the bananas using either a potato masher or a fork until they are almost liquid.
- In a separate large bowl, combine the eggs, avocado oil, vanilla extract, carrots, and banana. Whisk it together until it’s well combined.
- Mix the dry ingredients with the wet ingredients and stir until just combined, doing this part gently with a spatula.
- Gently fold in the chocolate chips and golden raisins if using.
- Spoon the muffin batter into the prepared muffin pan, filling each ¾ of the way full.
- Bake in the preheated oven for 20-25 minutes or until golden brown and an inserted toothpick comes out clean.
- Let them cool for at least 10-15 minutes before enjoying!
Notes
- Don’t overmix the batter or these carrot and banana muffins will turn out tough! You just need to stir in the dry ingredients until they are combined.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg