2 days ago while thinking about what to bake for the kids’ lunchboxes, 2 ripe bananas stared back at me from the fruit bowl. Ripe bananas always mean one of two things-
Banana Bread or Banana Muffins.
Hubs and the kids love both but recently, Hubs has been asking me to experiment with healthier options while baking.
Banana Carrot Bread Muffins
These are a marriage between Banana Bread and Banana Muffins with a generous serving of carrots and walnuts thrown in! And because these hold very little butter in them, I highly recommend you polish them off within a day of baking the same unless you pop them in the microwave on day 2 or 3. (Plus the crunch on the crumble softens after day 1)
Why are these muffins and not bread slices? Because I think they make much handier eats for the kids, especially my 4 year old!
I also split the batter and made a batch of Banana Carrot Bread Mini Doughnuts too!
- 2 or 3 ripe bananas
- 1 1/2 cups grated carrots
- 1 egg
- 1/2 cup unsweetened apple sauce
- 21/2 tbsps room temperature butter
- 1/2 cup honey I used wildflower
- 1 cup walnut morsels
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp cold butter
- 2 tbsp all purpose flour
- 1/2 cup brown sugar
- 1/2 tsp cinnamon powder
- Preheat the oven to 375 degrees Fahrenheit
- In a bowl mix the flour, baking powder, baking soda, salt and walnuts together, and set aside.
- In a stand mixer, mix together all the wet ingredients on low speed.
- Slowly add in the dry and mix till the batter forms.
- Spoon out the batter into pre-prepped muffin pans and sprinkle with the crumble mixture (cold butter, flour, cinnamon and brown sugar)
- Bake for about 15 minutes or till a toothpick when inserted in a muffin, comes out clean.
What do you make with ripe bananas?