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Banana Carrot MuffinI know, I know, I’ve been throwing out a lot of banana recipes… I don’t know what to say; I just love weekend breakfast and banana bread, and that seems to often result in breakfast yummies that include the over-ripe bananas that are waiting on the counter by Saturday morning. While these aren’t the lightest muffins on the face of the planet (hello carbs) but they are full of fruit, veggies and healthy fats! Plus they are super tasty and relatively low on sugar.

Banana Carrot Muffins

You could easily dress these up with some brown sugar and nut baked into the tops, or with a little cream cheese to spread on them. I was actually wishing for a cream cheese when I made these, would play into the carrot cake flavor they’re rocking!

Hardy Banana Carrot Muffins
2 very ripe bananas, mashed
4 oz unsweet apple sauce
1 egg
½ c packed brown sugar
1 ½ c shredded carrots
1 c yellow corn meal
1 ½ c whole wheat flour
3 ½ tsp baking powder
1 tsp salt
1 tsp cinnamon
½ tsp ground cloves
½ tsp nutmeg
½ c milk
2/3 c unsweetened shredded coconut
½ c chopped pecans

Pre heat the oven to 350ᵒ and grease a muffin tin.

In a large bowl whisk together the banana, apple sauce, egg and sugar. Add all of the remaining ingredients and mix well. Spoon into the prepared muffin tins, filling them 2/3 of the way up.

Bake for 25-30 minutes.

About 18 muffins: 1 muffin (estimated) – 153 Calories, 5g Fat, 26g Carbs, 3g Fiber, 3g Protein, 9g Sugar

 

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