Carrot, Banana and Cinnamon Muffins
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
Servings: 18 muffins
Calories: 79kcal
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: 0g | Calories: 79kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 19mg | Sodium: 12mg | Potassium: 68mg | Fiber: 1g | Sugar: 7g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 0.3mg