Banana Carrot Breakfast Muffins

Remember all those things I was saying about being organized, making lists, and planning ahead for meals? Haha. Ironically that same day I was delivered a curveball disguised as a stomach virus and a knock-you-on-your-rear fever. Life is funny that way, as soon as you think you have a grip on one aspect of your life you get surprised in another. Go figure! Luckily it didn’t last long and I am back to my recipe daydreaming (and, quite honestly, sometimes night dreaming). Sometimes you wake up at an ungodly hour with a new recipe idea too? That is such a relief.

Abruptly switching gears, I would like to share this muffin recipe because they were (quoting my handsome husband) the bee’s knees! Grab and go breakfast items are coveted for the simple reason that many of us barely put ourselves together in an presentable manner before we have to dash out of the house to go to work, school, etc. A quick breakfast is even more important during these dark, cold winter months when the comforter seems to hold you captive (except to press the snooze button on the alarm). “Quick” does not mean you have to sacrifice flavor or nutrition, however. These muffins are packed with grated carrots, fresh banana, whole wheat flour, and chopped walnuts. As an added bonus your kitchen will smell cinnamon-y delicious!

On a side note: I am experimenting with using larger photos for my future posts to match this theme (a couple months late, I know). I would love to hear your feedback: do you love it? hate it?

Ingredients

  • 1/2 c. brown sugar, packed
  • 1/2 c. granulated sugar
  • 1/2 c. canola oil (it just occurred to me that I should try using coconut oil)
  • 1 generous tsp. vanilla extract
  • 1 extra generous tsp. ground cinnamon
  • 2 large eggs
  • 2 large carrots, peeled and grated
  • 1 banana, peeled and mashed
  • 1 1/4 c. white whole wheat flour
  • 1 c. all purpose flour
  • 2 tsp. baking powder
  • 1/3 c. walnuts, chopped

Preheat oven to 350 degrees F.

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In a large bowl add granulated sugar, brown sugar, canola oil, and vanilla extract. I always add a little extra vanilla extract because it adds a sweet depth of flavor.

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Add cinnamon and eggs next.

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Whisk to combine ingredients; no stand mixer or electric mixer required! I like the action in this photo as the brown sugar decided to fall at the exact moment that I snapped it.

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Peel the carrots and grate on the large setting of a box grater.

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Next, mash up the banana with the back of a fork. This is a great use for the last lonely banana in the fruit bowl.

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Add the grated carrot and mashed banana to the batter.

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Add white whole wheat, all purpose flour, and baking powder; fold dry ingredients into the wet ingredients with a spoon until just combined. Add walnuts last and give one final stir. Line a muffin tin with paper liners.

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Scoop batter into muffin tins using a small ice cream scoop to ensure all the muffins cook evenly.

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Place muffin tin in the oven and bake for 25 minutes or until a knife comes out clean when inserted in the center of the muffin.

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Let cool slightly and then dig in! Enjoy for breakfast (or a mid-afternoon snack)!

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