Golden Banana Carrot Quinoa Coconut Muffins
A naturally sweet and more nutritious take of my go-to banana vegan muffins by swapping banana with a replicated yogurt+avocado consistency for extra protein and healthy fatWATCH ME MAKE THIS
Ingredients
Wet Ingredients:
- 1 cup carrot shredded
- 1 banana
- 1 egg
- ¼ cup olive oil
- ¼ cup maple syrup
- 1 cup milk or plant based milk of choice!
- 1 tsp vanilla
- 1 cup flour
- ¼ cup rolled oats
- ¼ cup shredded coconut
- ¼ cup quinoa flour
- 1 tsp cinnamon
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
Instructions
Meal Prep Instructions: preheat oven for 375
- Mix first 7 ingredients (1 cup carrot, 1 banana, 1 egg, 1/4 cup olive oil, 1/4 cup maple syrup, 1 tsp vanilla, 1 cup milk) to form the liquid mixture in a bowl.
- Mix remaining ingredients (1 cup flour1/4 cup rolled oats, 1/4 cup shredded coconut, 1/4 cup quinoa flour , 1 tsp cinnamon, 1 tsp salt, 2 tsp baking powder, 1 tsp baking sodain a separate bowl.
- Add dry mixture to wet mixture and fold ingredients together until just combined – you can add in nuts here for a little crunch!
- Bake at 375 for 5 min to activate the baking soda and baking powder then lower heat to 350 for another 15 min or until center is cooked through. Cool in muffin pan and store in airtight container.
Notes
Meal Prep Tips:
- Store in an airtight container for up to 5 days, I like keeping these in the fridge for the freshest flavor!
- You can easily double and freeze a batch in an airtight bag for up to 6 months!
Nutrition
Calories: 397kcalCarbohydrates: 55gProtein: 8gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.004gCholesterol: 39mgSodium: 919mgPotassium: 376mgFiber: 4gSugar: 18gVitamin A: 4420IUVitamin C: 4mgCalcium: 203mgIron: 3mg
Tried this recipe?Let us know how it was!
