Healthy Banana Carrot Muffins
Print recipeIngredients
- 11oz all-purpose flour
- 4 1/2 oz brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon baking/pumpkin pie spice mix
- 1 cup rolled oats
- 1 cup raisins
- 6 tablespoons canola oil
- 2 Large eggs
- 1/2 cups milk
- 1 cup pumpkin and/or squash puree
- 3 carrots (shredded)
- 1 or 2 banana(s) (ripe)
Directions
| Step 1 | |
| Preheat oven to 385 and spray muffin cups with baking spray. | |
| Step 2 | |
| In large bowl - preferably attached to a stand mixer - measure out flour, brown sugar, baking soda, baking powder, spices, salt, oats and raisins. Stir to combine. | |
| Step 3 | |
| Add canola oil, eggs, milk, pumpkin/squash puree, shredded carrots and banana(s). | |
| Step 4 | |
| Fill cups about halfway to 3/4 full and bake about 17 minutes, depending on your oven. Top of muffins should feel springy. | |
| Step 5 | |
| Store in the freezer in an airtight container and pull out as many as you need when you need to enjoy them! | |