Best of both worlds with banana and carrot makes an incredibly moist muffin with hints of cinnamon.
I love to have lots of bananas at home and let them go ripe because it means I get to bake with them! I knew I was going to go with muffins and as spring has finally sprung here, I thought carrots would be the perfect addition.
These muffins are irresistibly moist and soft. The crumb topping adds a nice crunch and flavor but honestly, these would still be so good as is.
No more choosing between carrot or banana muffins! Make both!!
Please let me know if you try these amazing muffins! If you do, please be sure to snap a pic and tag me online so I can see how they turn out! Enjoy!
Carrot Banana Muffins with Nut Crumb Topping
- MAKES: 12 MUFFINS
- TOTAL TIME: 30 MIN
3 very ripe bananas, mashed, about 1 cup total
1/3 cup avocado or coconut oil, butter works too
1/4 cup coconut sugar, or your preferred sweetener
2 cups oat flour (make your own by grinding down oats in a blender)
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 heaping cup grated carrots, I like to use the smaller holds on grater for finer pieces
For Nut Crumb Topping:
1/4 cup chopped nuts, I used walnuts & pecans
2 tbs unsweetened shredded coconut, optional
1 tbs coconut sugar
1 tbs avocado or coconut oil
Preheat oven to 350. Lightly grease a muffin tin with oil or use muffin liners.
Mash the bananas in a mixing bowl until smooth. I like to use a whisk. Then mix in the oil and sugar to combine, followed by the eggs.
In another small mixing bowl, whisk together the oat flour, cinnamon, baking powder, cinnamon, salt, and baking soda. To be honest, a lot of the time I just stir the dry ingredients together on top of the wet ingredients to avoid dirtying another bowl…just make sure the baking powder and soda is well incorporated!
Gradually mix the dry ingredients into the wet and mix avoiding overmixing. Fold in the grated carrots evenly.
Start by getting your Crumb Topping together if you’re using it. Stir together the nuts, coconut, sugar and oil together. I like to add a pinch of salt & cinnamon as well. Set aside.
Scoop the batter into the oiled muffin tin as evenly as you can. Top each muffin with about 2 tsp of the crumb topping and gently press it down. Then place in oven and bake for 18-20 minutes.
Allow the muffins to cool before trying to take them out. I find these muffins to be better when at room temp.
Store them in the fridge for up to 5 days. I love to warm them up sometimes in the oven, or even better, in a skillet, sliced in half, with some butter!
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