Easy Banana Carrot Muffins

Ingredients

• 1 banana (ripe, mashed)
• 1 carrot (grated)
• 1 cup almond flour
• 1 tsp cinnamon
• 1 tsp baking powder
• 3 tbsp maple syrup (optional for added sweetness)
• 2 eggs (large)

Steps

1. 1

   Preheat your oven to 350°F (175°C). Prepare a muffin tin by greasing the cups or using silicone liners.

2. 2

   In a large mixing bowl, mash the ripe banana with a fork until it reaches a smooth consistency with few lumps.

3. 3

   Add the 2 eggs and 3 tablespoons of maple syrup (if using) to the mashed banana. Whisk together until the mixture is well combined.

4. 4

   Stir in the 1 cup of almond flour, 1 teaspoon of cinnamon, and 1 teaspoon of baking powder. Mix until the dry ingredients are fully incorporated into the wet base.

5. 5

   Gently fold in the grated carrot until it is evenly distributed throughout the batter.

6. 6

   Divide the batter evenly among the muffin cups, filling each about 3/4 of the way full.

7. 7

   Bake in the preheated oven for 35 minutes. The muffins should be golden brown on top and a toothpick inserted into the center should come out clean.

8. 8

   Remove from the oven and allow the muffins to cool completely in the tin. Almond flour baked goods are often fragile while warm and set as they cool.

Notes

For younger babies, you can omit the maple syrup entirely as the banana provides natural sweetness. These muffins freeze well; simply thaw at room temperature or microwave for 15-20 seconds for a quick snack.

Nutrition per serving

• toddler-friendly
• baby-led-weaning
• gluten-free
• healthy-snack
• breakfast
• baking
• banana
• carrot