Banana Carrot Muffins
Hearty banana carrot muffins made in the blender with rolled oats, maple syrup, warm spices and pecans. These lightly sweet muffins are dairy-free and perfect for breakfast, snacks or a simple dessert.
Servings: 12 muffins
Ingredients
- 2 1/2 cups rolled oats
- 1/4 cup melted coconut oil
- 3 bananas ripened
- 1 cup shredded carrots
- 1/4 cup maple syrup
- 2 eggs room temperature
- 1/2 teaspoon almond extract
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 cup pecans chopped
Instructions
- Preheat oven to 350°F
- Prepare a muffin tin with muffin liners, or grease the cups well with spray or butter. Set aside.
- Add oats, coconut oil, bananas, carrots, maple syrup, eggs, almond extract, spices and salt to a food processor or blender. Blend until ingredients are well incorporated.
- Stir in chopped pecans to the muffin mix.
- Pour the muffin batter into the prepared muffin pan. Evenly distribute the mix among the 12 tins.
- Bake for 20 minutes. Check for doneness by inserting a toothpick into the middle of a muffin. If it comes out the clean muffins are done, if not bake for a few more minutes and check again.
Notes
Using room temperature eggs will help prevent the melted coconut oil from hardening in the batter.
Nutrition
Serving: 1SERVING | Calories: 177kcal | Carbohydrates: 24g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 117mg | Potassium: 237mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1842IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg