Ingredients
Scale
Wet
- 1 medium size banana, mashed
- 2 eggs, large
- ¼ cup Greek yogurt, plain
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk
- ½ cup maple syrup
Dry
- 1.5 cups white whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1.5 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamon
- ⅛ teaspoon salt
- 1 cup finely grated carrots, packed*
- 1/2 cup chopped walnuts
For the glaze
- 1/2 cup powdered sugar
- 3 teaspoons water
Instructions
- First of all,Preheat oven to 350º and grease or line a muffin tin with muffin liners. Set aside.
- Start with the wet ingredients. In a medium/large size mixing bowl, mash a medium sized banana until there are minimal to no lumps, then add the rest of the wet ingredients to the bowl (except for the coconut oil). Mix well.
- In a separate bowl mix dry ingredients together.
- Add dry ingredients to the wet ingredients and mix. Once combined, add the coconut oil to the batter until fully mixed in.
- Fill muffin liners about 3/4 of the way full. Repeat until batter is gone.
- Place in the oven for 16-18 minutes.
- Remove and let cool.
- While muffins are cooling, mix ingredients for the glaze. Once muffins have cooled, dip the muffin top into the glaze and set aside to dry.
- Enjoy!
Notes
*If your carrots are extremely moist, ring out some of the moisture with a paper towel before adding to the batter.
*These muffins will last up to 5 days stored in an air tight container on your kitchen countertop. For longer lasting muffins, store in refrigerator or freezer.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
Nutrition
- Serving Size: 1 muffin
- Calories: 187
- Sugar: 15
- Sodium: 499
- Fat: 7
- Carbohydrates: 27
- Fiber: 3
- Protein: 4