I love having one with some fresh fruit and yogurt for a more balanced and satisfying breakfast but they also make for a great snack with some peanut butter too! These banana carrot muffins are a great recipe to make when you have those ripe bananas sitting on your counter and you’re not sure what to make with them! Of course, banana bread is always a great option but sometimes making muffins is just easier!
These Banana Carrot Muffins are:
Easy to make Great for kids and adults Packed with wholesome ingredients Great way to use up ripe bananas DELICIOUS Moist, soft and fluffy Freezer friendly
Flour: I usually make this recipe with regular All-Purpose flour, but you can also use a whole wheat flour for a boost of fiber if you prefer. Flaxseed: for fiber and omega 3 fatty acids Brown sugar: For a touch of sweetness! Dark brown sugar gives these muffins a rich molasses flavor. Carrots: Because Carrot Banana Muffins! Grate the carrots using a box grater. Ripe bananas: make sure the bananas are ripe, and not green for this recipe. Prunes (dried plums): I love these little bite sized nutrition powerhouses. They’re rich in fiber and also contain B vitamins, potassium, magnesium, and antioxidants which all promote good health.
Tips and Substitutions
Substitute the oil for a full fat yogurt if desired. Shred your own carrots: I recommend to grate the carrots using a box grater/ cheese grater Great snack for toddlers! Substitute the prunes the raisins if you prefer. Store cooled muffins in an air-tight container or freeze for up to 3 months.
