Banana Carrot Oatmeal Muffins

Banana Carrot Muffins, gluten free, nut free muffins.

4.60 from 10 votes

Banana Carrot Oatmeal Muffins

Banana Carrot Oatmeal Muffins are the perfect healthy little breakfast or snack! Kid's love them, and they are a great way to sneak in extra fruits and veggies! Plus they are gluten-free, dairy-free, and nut-free so they are an allergy friendly snack that can be taken to school!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 127kcal

Author: Meryl Downing

Equipment

food processor
muffin tin

Ingredients

2 carrots chopped
2 bananas
2 cups regular rolled oats
2 teaspoons baking powder
¼ teaspoon kosher salt
2 teaspoons cinnamon
2 Tablespoons coconut oil or butter melted
¼ cup maple syrup
3 eggs

Instructions

Preheat oven to 425°.
Wash carrots well and roughly chop. Puree carrots and bananas in a food processor until smooth, about 30 seconds. Stop to scrape down the sides with a rubber spatula.
Add all other ingredients to the food processor and puree until smooth, about 2 minutes, again scraping down the sides.
Portion batter into 12 lined or sprayed muffin cups. A portion scoop works great for this. Top with a sprinkle of oats and white chocolate chips if you like!
Bake for 20 minutes. Don't peek, opening the oven door before the muffins are set can cause them to sink instead of rise! Serve with butter, or freeze.

Notes

Really let the food processor puree first the banana and carrot, and then the whole batter as smooth as you can get it. This makes for a beautiful orangey color and transforms those healthy ingredients into a tasty treat!
If you don't have a food processor, you can make these muffins without! Just mash your bananas with a fork and shred your carrots with a box grater. Add the rest of the ingredients as is and mix with a whisk. This is going to give you a different textured muffin, but the flavors will be just as good!

Nutrition