Recipes

Banana Carrot Walnut Muffins

Breakfasts can be tough, especially during the weekdays when you’re rushing out the door. I’m a big fan of “grab-and-go” options you can eat on your commute or as soon as you get to work so these muffins are perfect. Instead of being super carb-heavy, there is a good balance of healthy fats and yes, even veggies in these which are notoriously hard to get into your morning! Pair with a hard-boiled egg, glass of milk, yogurt, etc. to balance your breakfasts out. Enjoy!

Banana Carrot Walnut Muffins

Prep Time30 mins
Cook Time18 mins
Course: Breakfast
Servings: 12 Muffins

Ingredients

  • 2 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon ground
  • 1/4 tsp Cardamom
  • 2 Bananas medium
  • 1/4 cup Honey
  • 1/2 cup Sugar
  • 1/3 cup Butter melted
  • 2 Eggs large
  • 1 cup Carrots shredded
  • 1/2 cup Walnuts chopped

Instructions

  • In a large bowl, combine flour, baking soda, salt, cinnamon, cardamom, and set aside. In a separate smaller bowl, combine honey, sugar, eggs, and butter. Stir wet ingredients until combined and fold into dry ingredients.
  • Once wet and dry ingredients are combined, add carrots and most of the chopped walnuts to the mixture. Prepare muffin tin by oiling each well, or spraying non-stick spray to prevent sticking. Fill the batter in each well about halfway, then top with remaining chopped walnuts
  • Bake in the oven at 350 for 15-18 minutes. Let cool, and enjoy!

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