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    Create Bake Make / Cakes and Muffins / Carrot, Banana and Cinnamon Muffins

    Carrot, Banana and Cinnamon Muffins

    Published: Jan 11, 2021 by Lauren Matheson ·

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

    Side view of Carrot Banana and Cinnamon Muffins

    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.

    overhead view of Carrot Banana and Cinnamon Muffins

    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!

    Carrot Banana and Cinnamon Muffin cut in half

    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.

    ThermoBliss-Kids-Snacks-Book

    carrot banana and cinnamon muffins

    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
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 18 mins
    Total Time 33 mins
    Course Desserts, Snacks
    Cuisine Australian, Modern
    Servings 18 muffins
    Calories 0 kcal

    Ingredients
      

    • 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: 0kcalCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
    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!

     

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    Filed Under: Baking, Breakfast, Cakes and Muffins, Desserts, Food for Kids, Lunchbox Ideas, Snacks & Treats, Thermomix

    Reader Interactions

    Comments

    1. vegeTARAian

      August 07, 2014 at 8:07 pm

      I dig this. I never used to be a fan of carrot in sweets but I’m really loving it these days.

      Reply
    2. TheMultitaskingMummy

      April 07, 2014 at 10:34 pm

      Yum, I would definitely not feel guilty eating these!

      Reply
    3. Sam Stone

      April 07, 2014 at 8:09 am

      I’ll have to add this to my healthy recipe list Lauren 🙂

      Reply
      • Lauren @ createbakemake

        April 07, 2014 at 2:53 pm

        You won’t regret it! At least I’m giving you some healthy options too!

        Reply

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    Lauren placing sprinkles onto cupcakes in her kitchen

    Hi, I'm Lauren! As a Mum of three VERY hungry boys, I know what it’s like to need dinner on the the table FAST. All of my recipes are made using simple ingredients and you will also find both conventional and Thermomix cooking instructions.

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