These guilt-free carrot-banana muffins make the perfect late-night snack or nutritious addition to Easter brunch.
Ingredients
- 2 bananas
- 2 medium carrots
- ¾ cup unsalted pecans
- 2 large eggs
- 1 cup coconut palm sugar
- pinch salt (about 1/8 tsp)
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1 tbsp ground cinnamon
Steps
- Preheat the oven to 350°F. Peel and mash the bananas. Peel and grate the carrots. Chop the pecans coarsely. Beat the eggs, coconut palm sugar, and salt with a mixer for 3 min., or until light and airy. Sift the flour, baking powder, and cinnamon over the egg mixture and fold to combine. Mix in the bananas, carrots, and pecans.
- Line each cup in a muffin tin with paper baking cups. Pour the batter evenly among the 12 cups. Bake for about 20 min., or until muffins are cooked through and a toothpick inserted into the center comes out clean.
Tags
- Easter
- Savory April 2017
- In Season
- Spring
- Fresh
Ratings and reviews