Go Back
Print Recipe

Lighter Carrot and Banana Muffins

A perfect addition to a spring breakfast spread! Plus, less than a gram of fat per muffin!

Ingredients

  • 3 ripe bananas, mashed (mine were 264 grams)
  • 85 g carrots, grated or finely shredded in the food processor (1/2 cup)
  • 127 g non-fat Greek Yogurt (1/2 cup)
  • 1 egg ( or, for egg free, add 1 tablespoons of chia seeds and 3 tablespoons of water. Stir and allow to sit for 5 minutes)
  • 1 tsp vanilla
  • 180 g all purpose flour ( 1 and 1/2 cups)
  • 150 g granulated sugar (3/4 cup)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg

Instructions

  • Preheat the oven to 425 degrees. Spray a muffin pan with cooking spray, or use muffin liners.
  • In a medium bowl, combine mashed bananas, carrots, yogurt, egg (or chia egg), and vanilla until evenly combined.
  • In a medium bowl, combine dry ingredients until completely combined.
  • Add the dry ingredients to the wet ingredients and stir until just combined.
  • Divide evenly among 12 prepared muffin tins. Bake at 425 degrees for 5 minutes. Then, without taking the muffins out, turn down the heat to 350 degrees. Bake for an additional 15 or so minutes. The muffins should be golden brown and a toothpick inserted into the center should come out mostly clean with a few moist crumbs. Remember, oven times may vary, so I recommend checking on them early!
  • Allow to cool and enjoy!

Notes

Macros for 1 muffin (12 total) are rounded to 1F/30C/4P and 140 calories. 
To find the recipe on MyFitnessPal, search for "How We Macro Lighter Carrot and Banana Muffins."