Description
Deliciously moist and wholesome Banana Carrot Muffins made with rolled oats, ripe bananas, shredded carrots, warm spices, and a touch of maple syrup. These muffins are perfect for a nutritious breakfast or snack, featuring a delightful blend of flavors and a tender crumb enhanced by chopped pecans.
Ingredients
Dry Ingredients
- 2 1/2 cups rolled oats
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup melted coconut oil
- 3 ripe bananas
- 1 cup shredded carrots
- 1/4 cup maple syrup
- 2 eggs (room temperature)
- 1/2 teaspoon almond extract
Mix-ins
- 1/4 cup pecans, chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the muffins.
- Prepare Muffin Tin: Line a muffin tin with paper liners or grease each cup well using cooking spray or butter to prevent sticking.
- Blend Ingredients: In a food processor or blender, combine the rolled oats, melted coconut oil, ripe bananas, shredded carrots, maple syrup, eggs, almond extract, cinnamon, cardamom, nutmeg, and salt. Blend until all ingredients are well incorporated into a smooth batter.
- Add Pecans: Transfer the batter to a bowl and gently fold in the chopped pecans to evenly distribute them throughout the mixture.
- Fill Muffin Tin: Pour the batter evenly into the prepared muffin cups, filling each about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for approximately 20 minutes. Insert a toothpick into the center of a muffin to check doneness; if it comes out clean, the muffins are ready. If not, continue baking for a few extra minutes and test again.
Notes
- Using ripe bananas enhances the natural sweetness and flavor of the muffins.
- You can substitute pecans with walnuts or omit them for a nut-free version.
- Ensure eggs are at room temperature for better mixing and texture.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for longevity.
- These muffins can be frozen for up to 2 months; thaw before serving.