Description
These Carrot Cake Muffins are packed with delicious flavors from bananas, carrots, and spices. With easy preparation and wholesome ingredients, they are a fantastic choice for breakfast or a snack that satisfies your cravings for something sweet yet healthy.
Ingredients
Scale
- 2 large bananas about 1 cup
- 1 cup cooked lentils
- 1 large egg
- ¼ cup avocado oil or coconut oil
- ¼ cup maple syrup optional
- 1 teaspoon baking soda
- 1.5 teaspoon cinnamon or a baking spice blend like pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 cup white whole wheat flour * use a gluten free flour blend for gluten free version
- 1 cup grated carrots
- ¼ cup chocolate chips or walnuts
- ¼ cup raisins
Instructions
- Preheat your oven to 350°F (180°C). Prepare a 12-cavity muffin tin with paper or silicone liners, or spray with oil.
- Blend 2 large bananas, 1 cup cooked lentils, 1 large egg, ¼ cup avocado oil, and ¼ cup maple syrup in a food processor until smooth.
- Mix in 1 teaspoon baking soda, 1.5 teaspoon cinnamon, 1 teaspoon vanilla extract, 1 pinch salt, and 1 cup white whole wheat flour. Pulse until the batter is well combined.
- Fold in 1 cup grated carrots, ¼ cup chocolate chips (or walnuts), and ¼ cup raisins, pulsing just a few times to integrate them into the batter.
- Distribute the muffin batter evenly in the prepared tin and bake for 15-18 minutes. Muffins should spring back when gently pressed on top.
- Allow the muffins to cool before removing them from the tin. Store in an airtight container for 2-3 days at room temperature, up to 1 week in the refrigerator, or freeze for 4-6 months.
Notes
Feel free to substitute maple syrup with honey for added sweetness.
For a nut-free version, omit the chocolate chips or walnuts.
Nutrition
- Serving Size: 1 muffin
- Calories: 155
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg