Banana Carrot Whole Wheat Muffins

I decided to round out “breakfast sweets” week with just one more recipe of another tasty breakfast goody that traveled to the shore with us last weekend! This one is in the HEALTHY breakfast goodies category and will be making a repeat in our kitchen at home (as in: I will feel good about eating this in the morning).

carrot banana bran muffins!

I love having something sweet in the morning (lets be honest – who doesn’t!?). I think even those heathy-type-people love their sweets (I know, you say that you enjoy your egg whites and spinach and oats every morning but there has to be some time that you just crave something sweet!) This has the best of both worlds! The original recipe from Love Food Eat suggests you can reduce your sugar down to make it less sweet, I would have no problem adding less (although it is PERFECT as written). I also was out of almonds, so skipped those. I love raisins so next time might add less sugar, but more raisins (I also only had white flour & can not wait to make it even more healthy with the whole wheat & I think even adding in some more oats).

I wonder if I add some wheat germ or flax seed if that will change the texture or just add more healthy goodness…. I guess it is worth a try (I will come back and update once that happens).

Banana Carrot Whole Wheat Muffins

Dry

  • 2 cups whole wheat flour
  • 2 cups finely chopped/grated carrot
  • ½ cup almonds roughly chopped
  • ¼ cup quick cooking oats
  • ¼ cup raisins
  • 1 tsp baking soda
  • 1tsp cinnamon powder

Wet

  • 2 ripe bananas mashed into a paste
  • ½ cup olive oil
  • 1/2 cup yogurt
  • 1 cup brown sugar

Mix all the dry ingredients in a bowl.

In a separate bowl combine all the wet ingredients and mix well.

Add the dry ingredients to the wet ingredients and mix till combines. The mixtures will be quite hard. If it looks too dry add a little more yogurt. Don’t be tempted to make it too watery.

Scoop the batter into the greased muffin tray. And bake till done. Bake in a 350 degree oven for about 35-45 minutes, until your toothpick comes out clean (these are dense, so they will also bake a little as they cool)

And I leave you with this….

A Question:

  1. DIET CHALLENGED: What food(s) would you never be able to give up
  2. HEALTHY: What foods do you swear by in your “good-for-you” daily life

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