Oat, Banana, and Carrot Muffin Recipe that’s super easy to make!

 

Ingredients:

• 1 cup grated carrots (from 2 small or 1 medium carrot, peeled or scrubbed)
• ½ cup rolled oats, plus extra for topping
• 2 medium ripe bananas, mashed
• 2 large eggs
• 1 ¼ cups all-purpose flour (163 g / 5.7 oz)
• ½ cup lightly packed brown sugar
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ¾ tsp baking soda
• ½ tsp table salt
• ⅓ cup light oil (vegetable, canola, or peanut oil works well)
• ¼ cup plain yogurt
• 1 tsp vanilla extract
• ¼ cup raisins (optional)
• ¼ cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
2. Prepare the dry ingredients: In a large bowl, whisk together the flour, oats, brown sugar, baking powder, cinnamon, baking soda, and salt.
3. Mix the wet ingredients: In another bowl, mash the ripe bananas. Add the eggs, oil, yogurt, and vanilla extract. Whisk until smooth.
4. Combine everything: Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing! Gently fold in the grated carrots, raisins, and nuts (if using).
5. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle a few rolled oats on top of each muffin for a nice texture.
6. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Cool and serve: Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack to cool completely. Enjoy these healthy muffins for breakfast or as a snack!

Notes:

• For a healthier twist, you can substitute part of the all-purpose flour with whole wheat flour.
• Make sure the bananas are ripe (even overripe) for the best sweetness and flavor.