Snacks

Banana Carrot Muffins

Name: Banana Carrot Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 servings
Ingredients: 1 ¼ cup all-purpose flour (whole wheat flour works too, I did a 50/50 mix); 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon fine sea salt; ¼ teaspoon cinnamon; ½ cup granulated sugar; ¼ cup brown sugar; ½ cup unsalted butter (melted and slightly cooled); 2 eggs (room temperature); 1 teaspoon vanilla extract; 1 cup finely shredded carrot (~2 medium) - place on a paper towel and squeeze out some excess moisture; ¾ cup mashed bananas (~2 large); ½ cup pecan chips (optional - I skipped these since Brynn’s school is nut free); 2 handfuls of white chocolate chips (follow your heart)

12 servings

porcje

10 minutes

czas aktywny

25 minutes

całkowity czas

Zacznij Gotować

Składniki

1 ¼ cup all-purpose flour (whole wheat flour works too, I did a 50/50 mix)

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon fine sea salt

¼ teaspoon cinnamon

½ cup granulated sugar

¼ cup brown sugar

½ cup unsalted butter (melted and slightly cooled)

2 eggs (room temperature)

1 teaspoon vanilla extract

1 cup finely shredded carrot (~2 medium) - place on a paper towel and squeeze out some excess moisture

¾ cup mashed bananas (~2 large)

½ cup pecan chips (optional - I skipped these since Brynn’s school is nut free)

2 handfuls of white chocolate chips (follow your heart)

Wskazówki

Preheat oven to 350°F and line 12-14 muffin tins, depending on their size.

In a large mixing bowl, stir together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar. Set aside.

In a separate medium bowl, whisk together the melted butter (slightly cooled), eggs, and vanilla. Stir the wet ingredients into dry ingredients until just incorporated. The batter will seem extra thick at this point but don't worry, that's normal! Gently stir in the shredded carrot and mashed banana and white chocolate chips until fully combined, but don't overmix.

Scoop batter into muffin tins, approximately 3/4ths full. Top each muffin with approximately 1 ½ teaspoons pecan chips, or as desired. Bake the muffins for 17-20 minutes until muffins bounce back when lightly touched and/or a toothpick comes out clean.

Let the muffins cool in the pan for 2-3 minutes before transferring to a wire rack. Serve once the muffins are cool enough to handle, yet still warm. Let any leftovers cool completely and store in an airtight container at room temperature for 1-2 days, or in the fridge.

Wartości Odżywcze

Wielkość Porcji

1 muffin

Kalorie

145 kcal

Tłuszcz Całkowity

6 g

Tłuszcz Nasycony

4 g

Tłuszcz Nienasycony

3 g

Tłuszcz Trans

1 g

Cholesterol

36 mg

Sód

112 mg

Węglowodany Całkowite

20 g

Błonnik Pokarmowy

1 g

Cukry Całkowite

11 g

Białko

2 g