Banana Carrot Muffins with Raisins

stack of banana carrot muffins with a carrot on the side and bananas in the background

Banana Carrot Muffins with Raisins

These kid-favorite healthy muffins make a delicious addition to breakfast and school lunches or can be served as an easy after school snack!

Course Breakfast, Recipes, Snack

Cuisine American

Prep Time 7

Cook Time 20

Servings

Calories 171kcal

Author Kristi

Equipment

Ingredients

1 carrot Scrubbed well, ends removed. If using smaller carrots, you will need two. One large carrot makes about one cup of grated carrot pieces.
2 bananas small to medium sized and overripe
1 cup white whole wheat flour I used King Arthur brand
¾ cup oat flour
¾ cup milk I used skim milk
¼ cup olive oil extra virgin
⅓ cup sugar I use raw cane sugar
1 egg
1 teaspoon vanilla
½ teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 ounces raisins Either golden or regular raisins

Instructions

Preheat oven to 375° Fahrenheit.
Line the muffin tin (12 muffins).
Grate the carrot and place in a medium sized mixing bowl.
Add banana to the carrots and mash well. I like to use a meat or potato masher for this step.
Add all other ingredients to the mixing bowl; add the raisins last.
Mix just until all ingredients are incorporated. There will be lumps.
Divide batter evenly.
Bake for 20-22 minutes, or until a toothpick comes out clean.

Notes

Use the 'scoop and sweep' method when measuring flour instead of packing it in. Simply, spoon flour into the measuring cup and then sweep the top of the measuring cup with a knife to level it off.

Prep time includes the time it took me to grate the carrot using a hand-held grater.

Nutrition