Banana Carrot Muffins

• porciones: 12 servings
• tiempo activo: 18 minutes
• tiempo total: 40 minutes

Ingredientes

1 ¾ cups white whole wheat flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon fine sea salt

1 ½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

2 large eggs

1 cup well-mashed banana

⅓ cup olive oil

½ cup pure maple syrup

1 ½ teaspoons vanilla extract

1 ½ cups freshly grated carrots

old-fashioned rolled oats, for sprinkling (optional)

Instrucciones

Preheat the oven to 375ºF. Line a 12 cup muffin pan with liners and set aside.

Whisk together the white whole wheat flour, baking soda, baking powder, salt, cinnamon and nutmeg in a large bowl. In a medium bowl, whisk together the eggs, mashed banana, olive oil, maple syrup and vanilla extract until well combined. Add to the bowl with the dry ingredients and mix until just combined, then gently fold in the grated carrot.

Scoop the batter evenly into the prepared muffin tins, filling each about ¾ to most of the way full. Sprinkle the tops of the muffins with some oats, if desired.

Bake for about 20 to 24 minutes, or until a toothpick or cake tester inserted into the middle comes out clean.

Let cool for about 5 minutes, then remove the muffins to a wire rack to cool completely.

Notas

Needs 2-3 medium overripe bananas and 3-4 medium carrots.

Can use all purpose flour instead of white whole wheat.

To store:

Let cool and then place piece of paper towel in Tupperware, add muffins in single layer. Keeps for 2-3 days. Reheat in toaster oven before eating.

Can also freeze up to 3 months. Then defrost in fridge overnight and warm before eating.

(From Becca)

Vegan - No egg? No problem. To make these banana carrot muffins vegan, replace the eggs with two flax eggs. Mix two tablespoons of ground flaxseed with six tablespoons of warm water. Stir, and let the mixture thicken for 10 minutes before using it in the recipe.

With Yogurt - For extra moist and fluffy banana muffins, use ¾ cup mashed banana and ¼ cup vanilla greek yogurt. Dairy-free yogurt works well, too!

With Oatmeal - To make the muffins a little heartier, with extra protein, fiber, and whole grains, use 1 ½ cups flour and mix in ½ cup rolled oats. Sprinkle some extra oats on top of the muffin batter before baking for a pretty added touch!