Banana Carrot Muffins with Prunes

banana carrot muffins on parchment paper

Banana Carrot Muffins with Prunes

Banana Carrot Muffins are packed with ripe mashed bananas, shredded carrots, flaxseed and prunes! They are perfectly moist and made with wholesome ingredients.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 14

Total Time 24

Servings muffins

Calories 209kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

1 1/2 cups all-purpose flour (can also sub for whole wheat flour)
3 Tbsp. ground flax seed meal
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cinnamon
1/4 tsp. salt
1/4 cup canola oil (or vegetable oil)
1 large egg
3 medium bananas, ripe, mashed
1 tsp. vanilla extract
1/4 cup dark brown sugar
2 large carrots, peeled and shredded (~ 1 cup)
1 cup dried plums (prunes), pitted and quartered

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Instructions

Preheat the oven to 400°F. Spray a 12 count cupcake tin with nonstick baking spray and set aside.
In a large bowl whisk the flour, flaxseed, baking powder, baking soda, cinnamon, and salt.
1 1/2 cups all-purpose flour, 3 Tbsp. ground flax seed meal, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/4 tsp. cinnamon, 1/4 tsp. salt
In a separate medium sized bowl, whisk the bananas, brown sugar, oil, vanilla, and egg until combined.
1/4 cup canola oil (or vegetable oil), 1 large egg, 3 medium bananas, ripe, mashed, 1/4 cup dark brown sugar, 1 tsp. vanilla extract
Add banana mixture to the dry ingredients. Add in the carrots and the prunes and fold until all ingredients are combined and no more flour pockets remain.
2 large carrots, peeled and shredded (~ 1 cup), 1 cup dried plums (prunes), pitted and quartered
Spoon the batter into the prepared muffin pan. Bake for 14-15 minutes, or until toothpick inserted into the center of the muffin comes out clean. Remove the muffins from the oven, and serve warm!

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Notes

This recipe can also make 6 large muffins. Adjust baking time to ~20-23 minutes.

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