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- Enjoy with a cup of coffee or tea for a perfect breakfast or snack.
- Pair with a dollop of cream cheese or a smear of butter for added richness.
Cooking Tips:
- If your bananas aren’t ripe, roast them in the oven at 350°F for 15 minutes until blackened.
- Swap out cinnamon for ginger, allspice, or nutmeg for a different flavor profile.
- Do not overmix the batter to avoid dense muffins.
Nutritional Benefits:
- High in Fiber: Thanks to the oats and carrots.
- Vitamin-Rich: Carrots provide essential vitamins like A and beta-carotene.
- Natural Sweetness: Bananas and raisins add natural sweetness, reducing the need for sugar.
Dietary Information:
- Gluten-Free: Use gluten-free flour and oats.
- Dairy-Free: Substitute with plant-based yogurt or milk.
- Egg-Free: Replace eggs with 2 tablespoons of flaxseed or chia seeds mixed with water.
Storage:
- Counter: Store at room temperature for up to 2 days.
- Refrigerate: Keep in an airtight container in the fridge for up to 4 days.
Why You’ll Love This Recipe:
- Easy to Make: Simple ingredients and quick preparation.
- Healthy: Packed with nutrients and fiber.
- Versatile: Suitable for breakfast, snacks, or dessert.
Conclusion:
These Banana and Carrot Muffins offer a tasty, healthy treat that’s easy to whip up. Perfect for any time of day, they’re sure to become a family favorite. Enjoy them warm from the oven for the best flavor!
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