These light and airy Banana and Carrot Muffins combine the best of banana bread and carrot cake in one delicious bite. With ripe bananas, shredded carrots, and a hint of cinnamon, they’re perfect for a quick breakfast or a wholesome snack.
Preparation Time:
Prep Time: 20 minutes
Cook Time: 20-24 minutes
Total Time: 40-44 minutes
Servings: 12 muffins
Ingredients:
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
½ cup rolled oats, plus more for topping
2 medium ripe bananas, mashed
2 large eggs
⅓ cup light oil (such as vegetable, canola, or peanut)
¼ cup plain yogurt
1 tsp vanilla extract
1 cup grated carrots (from 2 small or 1 medium carrot)
¼ cup raisins (optional)
¼ cup chopped pecans or walnuts (optional)
Directions:
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Title: « Vegan Zucchini and Carrot Fritters: A Crispy and Healthy Delight »
