These kid-friendly Banana Carrot Oat Muffins are a wonderful healthy breakfast, snack or dessert that your whole family will love. They are made with wholesome ingredients, packed with fruit and veggies and incredibly satisfying. They are also gluten and dairy free.
2 1/2 cup oat flour (285g)
3 bananas (365g)
2 medium carrots, shredded (160g)
1/2 cup coconut sugar (75g)
¼ cup coconut oil, melted
2 large eggs
2 teaspoons cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
¼ cup almond milk (or milk of your choice)
½ teaspoon salt
¼ cup chopped pecans or walnuts (optional)
- Preheat the oven to 350 degrees Fahrenheit. Line a 12-muffin tin with paper liners or spray with a non-stick spray.
- In a medium bowl mix together oat flour, cinnamon, coconut sugar, baking powder, baking soda and salt.
- In a separate bowl mash the bananas until smooth. Add eggs, melted coconut oil, almond milk and whisk until smooth.
- Ad dry ingredients to wet and stir together until just incorporated and so that you can’t see white specks of flour. Don’t overmix.
- Stir in shredded carrots and chopped nuts (if using).
- Scoop the batter into the lined muffin tin evenly. I find that a large cookie scoop works the best.
- Bake in preheated oven for 25-30 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Take out of the oven, place on a cooling rack and let cool for 10 minutes. Then take out of the muffin tin and place on the cooling rack. Cool for at least 10 more minutes.
Enjoy still warm or at room temperature. Store in an airtight container for up to 5 days.
You can replace almond milk with dairy milk or your favorite plant milk, such as coconut, soy or oat milk.
For best results, use overripe bananas. Brown spots or completely brown skin are the best for baking.
I like to shred my carrots along the large holes of the box grater but if you prefer, you can use the small holes for finer shreds. The carrots will be less visible but the muffins will essentially taste the same.
You can use either extra virgin coconut oil or refined coconut oil. If you don’t want to use coconut oil, it can be replaced with other neutral tasting oil, such as avocado or light olive oil. Melted butter will also work.
- Category: breakfast, dessert
- Cuisine: American
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