Healthy Carrot-Banana Muffins

With some extra shredded carrots and an almost over-ripe banana, I decided to try this combo in muffin form. They tasted like a cross between carrot cake and banana bread all wrapped together in honey-sweetened whole wheat! Check them frequently as the time gets close- they should be deliciously moist when baked from the yogurt and banana!

Healthy Carrot-Banana Muffins
Makes 1 dozen muffins

2 bananas, mashed (about 1 cup)
1/3 cup yogurt
1/4 cup honey
2 eggs
1 cup shredded carrot
1 teaspoon vanilla extract
1 cup whole wheat flour
1 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
a pinch of ground cloves
1/4 teaspoon nutmeg

1. In a large bowl combine the first six ingredients and mix well.
2. In another bowl, sift together the remaining seven dry ingredients.
3. Slowly add the dry mixture to the wet in three batches, stirring gently until just combined after each addition.
4. Divide batter between 12 lined muffin cups and bake at 350 degrees for 25-30 minutes, until a toothpick inserted comes out with only a few moist crumbs.
5. Serve warm with butter.

3 comments:

  1. Have pinned this-they look delicious! Do you think it's ok if the carrots are grated vs shredded?

    ReplyDelete
    Replies
    1. Either shredded or grated will work perfectly. :) Thanks for the pin!

      Delete
  2. I love banana bread so these healthy muffins are right up my alley. Thanks for sharing!

    ReplyDelete

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