This post is like a unicorn—assumed to be a myth but miraculous when spotted: a healthy recipe. I decided to try my hand at Skinny Banana Carrot Muffins. I am the first to admit that eating healthy is not my biggest strong suit (see last week’s post for evidence). I’m the girl who eats a bag of Peanut M&M’s because they have protein and vegetables: peanuts are protein, chocolate is made from cocoa beans, and beans are vegetables—DUH. That’s just a glimpse into my very unhealthy diet. The Boyfriend, however, does not understand this perfectly sane explanation. Instead he believes in a balanced diet and healthy alternatives. It’s a wonder that we can eat meals together, really. But as the years have passed I’ve come around to the idea that eating healthier is not the worst thing in the world. So I decided to try my hand at some healthy muffins. I was pleasantly surprised by these muffins, because they taste great and they have absolutely no butter! I would have added walnuts to these muffins, but The Boyfriend is very allergic. If you don’t have walnut allergies, you should definitely opt for some because they add the perfect crunch.
Yields 16-18 small muffins
20 minPrep Time
30 minCook Time
50 minTotal Time
- 1 1/2 cups All-purpose Flour
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 3 over ripe Bananas
- 1/4 cup Honey
- 1 tablespoon Vanilla Bean Paste
- 1 tablespoon Coconut Oil
- 1 Egg
- 2 large Egg Whites
- 1/2 cup Greek Yogurt
- 1 tablespoon Coconut Milk
- 1/2 cup shredded Carrots
- 1/2 cup chopped Walnuts (optional)
- Preheat oven to 350 degrees F. Line your muffin tin.
- In a medium bowl, whisk together flour, baking soda and salt.
- Add bananas, honey, vanilla, oil, egg, egg whites, milk, and yogurt to a mixer. Mix at medium speed for 2-3 minute or until well combined. The bananas may still be a little chunky, but that's okay.
- Add the wet ingredient mixture to the dry ingredients and mix until just combined.
- Gently fold in carrots and walnuts (optional).
- Divide batter evenly into lined muffin tins and bake for 20-25 minutes or until tooth pick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling.
Adapted from Skinny Banana Chocolate Chip Muffins by Ambitions Baker