Carrot, Banana and Cinnamon Muffins

These Carrot Banana and Cinnamon Muffins are a great snack for the whole family!

These Carrot Banana and Cinnamon Muffins are a delicious and ‘healthier’ snack option for the family.  You will love how easy they are to put together and you can also make them in advance and then pop them into the freezer to enjoy another time.

They got the tick of approval from my two harshest critics, Big Boy and my Husband, and I was also pretty impressed with how they turned out and didn’t feel too guilty when I enjoyed one for afternoon tea. These muffins are also great for the kids lunchboxes and you can make them into mini muffins (using a 24 hole muffin tray) which makes a batch go a LONG way!

Tips for Making these Carrot Banana and Cinnamon Muffins

• If your coconut oil is solid, place into a microwave safe bowl and cook in 30 seconds spurts until it’s liquid. If making in a Thermomix, cook the coconut oil for 3 minutes, 50 degrees, speed 2 to melt. Then continue the recipe as above.
• You will need 2 medium size bananas for this recipe. If your banana is very large, use one.
• The pepitas can be omitted if you prefer.
• You can make these muffins in a mini muffin tray – you will need two trays and the cooking time will be less. I suggest checking the muffins after 8 minutes.
• These muffins are best stored in an airtight container in a cool spot and enjoyed within 4 days.
• These muffins are also freezer friendly.

You might also like these recipes:

• Carrot Cake Muesli Slice
• Banana and Raspberry Loaf
• Carrot Cake Muffins
• Banana and Zucchini Loaf
• Nut Free Muesli Slice

You can also find more great snack recipes in our Snack Attack eBook – also available in a Thermomix edition and also in our

ThermoBliss Freezer Friendly Snacks Book. You can shop the full range of books, eBooks and products here.

Carrot, Banana and Cinnamon Muffins

Lauren

These Carrot Banana and Cinnamon Muffins are a delicious sweet treat for the whole family. They are great for lunchboxes, easy to make, freezer friendly and both regular and Thermomix instructions are included

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Course Desserts, Snacks

Cuisine Australian, Modern

Servings 18 muffins

Calories 79 kcal

Ingredients

  

1x2x3x

• ▢ 150 grams bananas 2 bananas mashed
• ▢ 2 eggs
• ▢ ¼ cup coconut oil - liquid 60 grams
• ▢ ½ cup milk 120 grams
• ▢ ½ cup brown sugar 90 grams
• ▢ 1 teaspoon vanilla extract
• ▢ 1 & ¼ cups wholemeal self raising flour 180 grams
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 cup grated carrot
• ▢ ¼ cup pepitas optional
• ▢ 2 tablespoons chia seeds

Instructions

 

• Preheat your oven to 180 degrees celsius (fan forced) and line 2 muffin trays with paper cases (you will get approximately 18 muffins from this recipe and set aside until needed.
• In a large bowl add the mashed banana, coconut oil, eggs, milk, vanilla extract and sugar and whisk well to combine.
• Sift flour and cinnamon over the top of mixture.  Add carrot, pepitas and chia seeds and fold together until just combined.
• Spoon mixture into paper cases and bake for approximately 15 - 18 minutes until they are starting to brown on the top and are cooked through.
• Allow the muffins to cool in tins for approximately 5 minutes before transferring to a wire rack to cool completely.

Thermomix Instructions

• Preheat your oven to 180 degrees celsius (fan forced) and line 2 muffin trays with paper cases (you will get approximately 18 muffins from this recipe and set aside until needed.
• Add the bananas to your Thermomix bowl along with the eggs, coconut oil and vanilla extract. Mix for 6 second, speed 6 to combine.
• Scrape down the sides of your Thermomix bowl and add the remaining ingredients. Mix for 10 seconds, speed 4, REVERSE . Scrape down the sides of the bowl and mix for a further 5 seconds, speed 4, REVERSE to combine.
• Spoon mixture into paper cases and bake for approximately 15 - 18 minutes until they are starting to brown on the top and are cooked through.
• Allow the muffins to cool in tins for approximately 5 minutes before transferring to a wire rack to cool completely.

Notes

• If your coconut oil is solid, place into a microwave safe bowl and cook in 30 seconds spurts until it's liquid. If making in a Thermomix, cook the coconut oil for 3 minutes, 50 degrees, speed 2 to melt. Then continue the recipe as above.
• You will need 2 medium size bananas for this recipe. If your banana is very large, use one.
• The pepitas can be omitted if you prefer.
• These muffins are best stored in an airtight container in a cool spot and enjoyed within 4 days.
• These muffins are also freezer friendly.

 

Nutrition

Serving: 0gCalories: 79kcalCarbohydrates: 9gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 19mgSodium: 12mgPotassium: 68mgFiber: 1gSugar: 7gVitamin A: 44IUVitamin C: 1mgCalcium: 27mgIron: 0.3mg

Keyword Freezer Friendly, Lunchbox Snacks, Muffins, Thermomix

Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!

Enjoy!