Banana Carrot Muffins

Banana Carrot Muffins || Root Nutrition Education & Counseling

Banana Carrot Muffins
Prep time
Cook time
Total time
Jeanette Kimszal:
Serves: 12
  • 1 cup whole wheat flour
  • 1 cup almond flour
  • 1 egg
  • 2 tbsp chia seeds
  • 3 ripened bananas
  • 2 cup shredded carrots
  • 1 cup water
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 4 tbsp hemp protein powder (I like to use Manitoba Harvest Organic Hemp Pro Fiber Protein Supplement)
  • 1 tbsp Coconut Olive (I like Nutiva Organic Virgin Coconut Oil)
  • Cupcake liners
  1. Pre-heat oven to 400 degrees Fahrenheit
  2. Take a mixing bowl and add the whole wheat and almond flour
  3. Add egg, chia seeds and mix together
  4. In a separate bowl mash the bananas and set aside
  5. Throw in the coconut oil, baking soda, cinnamon, water, and mix well
  6. Fold in the bananas and carrots and mix well
  7. Place the cupcake liners in a 12 count cupcake baking pan
  8. Fill the cupcake liners evenly until so all muffin mix reaches the top of the muffin
  9. Place in the oven for 25-30 minutes or until golden brown (if a toothpick comes out clean after inserting in the muffins they are done)
  10. Cool 10 minutes and serve



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