Banana Carrot Muffins

Soft and moist Banana Carrot Muffins that are easy to make and full of nutrition, also high in fibre and naturally sweetened with no added sugar.

Course Snack

Cuisine Australian

Prep Time 10

Cook Time 22

Total Time 32

Servings muffins

Calories 178kcal

Author Kim

Add 1 ½ cups spelt flour, 2 teaspoons baking powder and ¾ cup monkfruit sweetener to a bowl and stir to combine
In a separate bowl, peel and mash bananas.
Add 1 cup grated carrot to 3 medium Ripe Bananas (or approx 1 cup, mashed), along with ⅓ cup olive oil and 1 teaspoon vanilla extract and mix together. Whisk 1 medium egg separately then add to the bowl, stirring together until combined into a wet batter.
Add the banana mixture to the flour bowl, and gently stir together until its just combined
Using either a silicone muffin mold, or paper inserts into a metal muffin tin, spoon the muffin mixture evenly across 10 regular sized muffin cases, filling each one to about ⅔.
Bake for 22 minutes in oven at 180 degrees C, or 350 degrees F. To test if they are cooked, insert a cake skewer or toothpick into the center. If it comes out clean, they are cooked.

Spelt Flour: this is a wheat free flour available from supermarkets. Can be substituted with regular Plain Flour.
Monkfruit Sweetener: this is my preferred natural sweetener for this recipe, however you could also use granulated Stevia which is another type of granulated sweetener. Just make sure the alternative sweetener you’re using measures like sugar.
Bananas: Don’t attempts to make this recipe with bananas that aren’t ripe or have any green bits on them. They will not be sweet enough. The riper the bananas the better, and the sweeter your muffins will taste.
Olive Oil: can sub with grapeseed oil, sunflower oil or vegetable oil, or you can also use butter.
Carrot: Make sure to peel them before grating on a box grater. I find 2 medium carrots makes about 1 cup.
Vanilla: Vanilla extra or vanilla bean extract will work.