Carrot Banana Oat Muffins: A Healthy and Delicious Treat

These muffins are naturally sweetened with ripe bananas and packed with fiber-rich oats and carrots. They’re a great option for breakfast or a snack, and perfect for meal prep!

Ingredients:

• 1 cup rolled oats
• 1 cup whole wheat flour (or any flour of choice)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg (optional)
• 1/4 teaspoon salt
• 2 ripe bananas, mashed
• 1 cup grated carrots (about 2 medium carrots)
• 1/3 cup honey or maple syrup (optional for sweetness)
• 1/3 cup unsweetened applesauce (or Greek yogurt)
• 2 large eggs
• 1/4 cup melted coconut oil (or any oil of choice)
• 1 teaspoon vanilla extract
• 1/2 cup milk (dairy or plant-based)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. Prepare dry ingredients: In a large bowl, mix together the oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Prepare wet ingredients: In another bowl, whisk together the mashed bananas, grated carrots, honey (if using), applesauce, eggs, melted coconut oil, vanilla extract, and milk until well combined.
4. Combine: Gradually add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
5. Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Cool and serve: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!

Optional Add-Ins:

• 1/4 cup raisins or chopped nuts for extra texture
• 2 tablespoons chia seeds or flax seeds for a nutritional boost

These muffins store well in an airtight container for up to 3 days, or you can freeze them for longer storage. Perfect for a quick grab-and-go breakfast or snack!