Banana Carrot Muffins with Prunes
User Reviews
5
Banana Carrot Muffins with Prunes
Description
This recipe combines all-purpose or whole wheat flour with ground flaxseed, baking powder, baking soda, cinnamon, and salt, creating a flavorful base. Ripe mashed bananas mixed with brown sugar, oil, vanilla, and an egg add moisture and sweetness. Incorporating shredded carrots and quartered prunes introduces texture and fruity complexity. The batter is spooned into a greased muffin tin and baked at a relatively high temperature until set and lightly golden.
The resulting muffins have a soft and moist interior with hints of banana and carrot sweetness complemented by tiny pockets of chewy prune. Cinnamon adds warmth without overpowering the fruit flavors. These muffins make a convenient, wholesome snack or breakfast option.
For larger muffins, increase baking time accordingly. Serve warm or at room temperature as a portable treat or with coffee or tea.
Ingredients
- 1 1/2 cups all-purpose flour (can also sub for whole wheat flour)
- 3 Tbsp. ground flax seed meal
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. cinnamon
- 1/4 tsp. salt
- 1/4 cup canola oil or vegetable oil
- 1 large egg
- 3 medium banana ripe, mashed
- 1 tsp. vanilla extract
- 1/4 cup dark brown sugar
- 2 large carrot peeled, shredded, ~1 cup
- 1 cup prunes dried plums, pitted and quartered
Instructions
- Preheat the oven to 400°F. Spray a 12 count cupcake tin with nonstick baking spray and set aside.
- In a large bowl whisk the flour, flaxseed, baking powder, baking soda, cinnamon, and salt.
- In a separate medium sized bowl, whisk the bananas, brown sugar, oil, vanilla, and egg until combined.
- Add banana mixture to the dry ingredients. Add in the carrots and the prunes and fold until all ingredients are combined and no more flour pockets remain.
- Spoon the batter into the prepared muffin pan. Bake for 14-15 minutes, or until toothpick inserted into the center of the muffin comes out clean. Remove the muffins from the oven, and serve warm!
Notes
- This recipe can be adapted to make six large muffins; bake for approximately 20-23 minutes instead of the shorter time for smaller muffins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 209kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 157mg | 7% |
| Potassium | 310mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 2160IU | 43% |
| Vitamin C | 3mg | 3% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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