Carrot Cake Banana Muffins

Like a bakery, but better. Better tasting, better for you, does it get any better than that? We doubt it.

Sweet, warm, textured…delicious.

Traditional baked goods are light on nutrition and heavy on sugar, destined to leave you with an energy slump shortly after consuming. Not so with these! Packed with healthy fats and complex carbs, they’ll fuel you consistently in a delicious way. Whip up a double batch and freeze half…you won’t regret it.

Recipe

2 med over ripe bananas, mashed
2 eggs, room temp, whisked
½ C. coconut oil, melted
⅓ C. honey
1 tsp vanilla
¾ C. whole wheat flour
¾ C. oat flour
1 tsp baking soda
½ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
1 C. carrots, grated
½ C. walnuts or pecans, chopped
½ C. raisins or craisins

To Make

Preheat oven to 350 degrees. Line or grease muffin tins. Mix wet and dry ingredients in separate bowls then combine. Fold in carrots, nuts, and raisins at the end. Fill prepared muffin tins three fourths the way full and cook for 18-20 min.

To Meal Prep

Make a double batch just as instructed above and freeze in a sealed ziplock bag or glass container once cooled. To reheat, pop in the oven or microwave until warmed through. Boom!

Pair With

For a complete feast—Scrambled eggs, bacon or sausage, and yogurt.