Carrot Cake Banana Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1.5 cup Flour - Gold medal all purpose flour 1 tsp Baking Soda 1 tsp Cinnamon, ground .25 tsp Nutmeg, ground 1 large Egg, fresh, whole, raw .5 cup, unpacked Brown Sugar 2 tbsp Coconut Oil - Nature's Way Pure Extra Virgin 1 small (6" to 6-7/8" long) Banana, fresh 1 serving Yogurt 1 C Nonfat Greek Strained Yogurt Fage Brand 1 cup, grated Carrots, raw
Preheat oven to 350ºF and lightly oil a muffin tray, or line it with 12 paper/silicone liners.
In a large bowl, combine flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a medium sized bowl, whisk together the egg and sugar until fully combined. Add the coconut oil, mashed banana, yogurt, and vanilla. Mix well.
Combine wet and dry ingredients slowly by adding the flour mixture in 2 or 3 increments, stirring gently each time until just incorporated. Finally, stir in carrots. Do not overmix.
Use a spoon to divide batter evenly among the 12 muffin cups. Bake muffins for 20 minutes. When finished, remove them from the muffin tray and allow to cool on a wire rack.
Serving Size: 9 muffins
Number of Servings: 9
Recipe submitted by SparkPeople user CSROOME.
In a large bowl, combine flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a medium sized bowl, whisk together the egg and sugar until fully combined. Add the coconut oil, mashed banana, yogurt, and vanilla. Mix well.
Combine wet and dry ingredients slowly by adding the flour mixture in 2 or 3 increments, stirring gently each time until just incorporated. Finally, stir in carrots. Do not overmix.
Use a spoon to divide batter evenly among the 12 muffin cups. Bake muffins for 20 minutes. When finished, remove them from the muffin tray and allow to cool on a wire rack.
Serving Size: 9 muffins
Number of Servings: 9
Recipe submitted by SparkPeople user CSROOME.
Nutritional Info Amount Per Serving
- Calories: 164.4
- Total Fat: 3.7 g
- Cholesterol: 20.7 mg
- Sodium: 169.0 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 1.5 g
- Protein: 5.5 g
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