Simple and delicious. Nutritious and filling, these are the perfect little muffin to put in my kids snack bag, or as a quick grab-and-go breakfast. We just had our first week of school here and you know what that means?? Muffin time!! I find muffins to be so convenient during the school year as I can pack them with all kinds of nutritious foods and they come conveniently shaped in a ball that fits in all my kids hands! Making them an ideal food. And whether I choose to make them savory or sweet, I usually find a way to sneak in some veggies in there.
For my little 2nd graders first week I decided to make these simple-in-flavor banana carrot muffins. I made a huge batch and froze about 2 dozen for an easy last minute snack in the weeks to come, ad still had enough to feed all my kids all week.
One big baking batch saves me time in the long run.
I hope you try these and enjoy them as much as we did!
- 3 cups flour (I mixed teff, rice and coconut)
- 2 tsp baking soda
- 1/4tsp nutmeg, (I would’ve used cinnamon but ran out)
- 1/4 cup coconut oil
- 1 cup packed shredded carrots
- 1 cup packed mashed bananas
- 3/4 maple syrup
- 1 cup milk (I used almond
- 3 TBS ground flax soaked in 6 TBS water (flax “egg”)
- preheat oven to 350*F
- soak the flax seeds in water
- In a large bowl combine the first 3 ingredients
- in a blender combine all the other ingredients and blend just enough to mix everything together
- combine dry and wet ingredients
- grease some mini muffin tins with coconut oil and fill them up
- bake for about 10 minutes for mini muffins, and about 18 minutes for larger muffins
- let cool in the pan for about 5 minutes before transferring to a cooling rack