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Banana Carrot Muffins

March 22, 2015


Day late on this post — major blog meltdown. If you tried to find any recipes the last day or two, you might’ve noticed my blog was just a blank white screen. No errors, no “oopsies this page isn’t here”, just a straight up white page. That’s also what we saw when I tried to add a post and when Josh tried to fix things — just a white screen, mocking us. Fingers crossed that it’s fixed now and we can leave that unpleasantness behind us while we talk about muffins. Glorious muffins.

Banana Carrot Muffins from @Hiddenfruitnveg

This month’s Recipe Redux is coming at you a little later than intended. The theme was leftovers (err, well really two for ones), and I have to say I took some liberties with the interpretation of what that really means. Normally when we have food left over, we just eat it. If the recipe is totally inedible, I might try to doctor it up before giving up and tossing it out, but if the meal made the cut the first time around, odds are pretty good that I’m just going to eat the leftovers without even thinking about what I can do to make them better. What we normally have leftover are the raw ingredients. Something I bought way too much of or that I buy more often than I really need to or that was a once off and has been sitting in my cupboard for months (looking at you, almond meal). So for this theme, I took it upon myself to use up some of my leftover ingredients. Bought the ingredients for one meal, get to use it for a second — let’s count that as a two-for-one, right?

Banana Carrot Muffins from @Hiddenfruitnveg

While carrots, bananas, and apples might not really seem like a food that would be “leftover”, I used the produce I had that was on its last leg. Carrots that were substantially bendy, bananas that were a new shade of brown previously unseen by man, and an apple that was crazy soft and mealy. These are foods that I would normally just throw away (ehhh I’d probably freeze the banana and use it later, but there’s really no saving old apples). The result was so moist, sweet, and all around delicious that I’m likely to throw all of my unwanted produce into muffins from now on.

Banana Carrot Muffins
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Cook time: 
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Serves: 12 muffins
 

Ingredients
  • ½ c carrot, grated + packed, press out any excess moisture with a paper towel
  • 1 apple, grated
  • 2 ripe bananas, mashed
  • 1 tsp vanilla extract
  • 2 tbsp flax meal
  • ½ c milk (I used unsweetened almond milk)
  • 1 c white whole wheat flour
  • 1 c almond meal
  • ½ tsp salt
  • 1½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp nutmeg

Instructions
  1. Preheat your oven to 400 degrees. Spritz a muffin tin (standard/12 muffin) with nonstick spray (if you want to use liners, spritz the liners with nonstick spray because the muffins have no added fat to keep them from sticking to the paper).
  2. Mix the carrot, apple, banana, vanilla, flax, and almond milk until uniform.
  3. Add the remaining ingredients and stir until just combined.
  4. Fill each of the 12 wells with batter.
  5. Bake for about 20 minutes, until a toothpick inserted in a muffin comes out clean.
  6. Let cool and enjoy! After the muffins have cooled completely, you can store in an airtight container at room temp for a couple of days or place in the freezer for a month.

Notes
If your apples and bananas are not super extra ripe, taste the batter prior to adding the flour (it’s safe — no egg!). If it’s not sweet enough for your tastes, add any dry sweetener such as regular or raw sugar.

Nutrition Information
Serving size: 1 muffin Calories: 120 Fat: 5 Carbohydrates: 17 Fiber: 4 Protein: 4

Banana Carrot Muffins from @Hiddenfruitnveg

I’m wholly surprised about the stats on that muffin, but it’s surprising the calories you save without needing added sugar or fats! I used unsweetened almond milk, so keep in mind if you use a different milk or add extra sweetened, the stats will change slightly. This muffin is VERY moist, so keep any liquidy substitutions to a minimum unless you’re adjusting the flour, as well. If you want to get extra technical on this month’s theme: eat these for breakfast, crumble them over froyo for dessert, toss one in your bag for a quick snack on the run. Boom. 3 in one, even better than two in one.

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6 Comments
    Annie @ Natural Sweet Recipes Mar 24, 2015

    Blog issues are the worst!!!! Totally feel for you. BUT, are we on the same wavelength or what?? Shared a carrot cake bread on our blog that is just sweetened with fruit! These muffins look similar! :) I love the muffin idea, easy to take with you wherever. I also want to try these since they look so hearty with the wheat flour and almond meal. Yummy! Also, your pictures of these things are beautiful!!!

    Reply
    marcie Mar 23, 2015

    I’m sorry to hear that you had blog problems, Kelly — it’s so frustrating! It looks to be all resolved, and these muffins look so moist and delicious. I love that you put two of my favorite things in one muffin! :)

    Reply
    Sarah @ Making Thyme for Health Mar 23, 2015

    I’m sorry to hear about your blog troubles but glad to see she’s back up and running! That’s always so frustrating.

    These muffins look delicious! You can’t beat using up old produce and coming up with something like this!

    Reply
    Julia Mar 23, 2015

    Oh my gaaaaaah I hate the blank white screen of doooom! Such a pain in the booty! I’m glad you and Josh got ‘er all fixed up to bring us these suriously delish muffs. I want ’em all!

    Reply
    Becky @ Olives n Wine Mar 22, 2015

    OMG. Blog meltdowns are enough to send me to the mental ward. Looks like it is fixed to me! Hopefully you stress ate these muffins… They at least have awesome stats and are full of good stuff for ya!

    Reply

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