Fluffy Muffins: Carrot and Banana muffins

Ever have a leftover in your fridge right on the brink of expiration and you’re desperately racking your brain for something to make? Well…for me, that it was carrots! I had bought shredded carrots for my Easy peasy Vegetable Lo Mein, but I still had quite a bit leftover. Solution? Carrot and Banana muffins! Sorry friends, I seem to be on a muffin binge these days, but I swear this recipe is different than my Oatmeal Banana Muffins. If you’re looking for a fluffy, healthy breakfast muffin look no further!



Carrot and Banana Health Nut Muffins

  • 2 bananas
  • 2 eggs
  • 1 cup carrots
  • 1- 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tablespoons maple syrup
  • 1-1/2 cup almond flour
  • 3 tsp chia seeds
  • 2 tsp flax seeds

Optional: 1/4 cup chopped walnuts (topping)1. Preheat oven to 350 degrees.
2. Mix together all ingredients using a stand mixer or hand mixer. You can also use a blender if you like, but if you do add the carrots at the end and mix by hand.
3. Optional: Top with chopped walnuts!
4. Bake at 350 degrees for 22-25 minutes.
Fluffy Muffins | Banana and CarrotHealthy Nut Muffins | Keep it Real Clean

Ps. I use coconut oil to grease up my muffin tins!

Enjoy your breakfast!


Posted in Dishes, Eats & Drinks, Sides & Snacks
One comment on “Fluffy Muffins: Carrot and Banana muffins
  1. Janelle @ Run With No Regrets says:

    Um, YES! I need to make these muffins, they look absolutely delicious!

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Colleen O'Connor - Keep It Real Clean

About Me

Hey! I'm Colleen and I'm a healthy lifestyle blogger living in Philadelphia, PA. Join me on this adventure to lead a healthier lifestyle including clean eating and fitness, all while enjoying the real world!

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