In my attempt to make my kids lunches less routine and boring I have been experimenting with different ways to incorporate a good balance of fruit and veggies.
I wanted to make a muffin that was easy to put together, freezes well and hearty enough to handle my kids lunchtime hunger.
If you have followed my blog you know my favorite juice is carrot juice and being a person that hates to waste I freeze the pulp so I can use it in pancakes, muffins, and other dishes. I decided to try a combination of banana bread and carrot bread. The end result was a hearty muffin that is perfectly sweetened with banana, carrot and a bit of brown sugar.
Carrots make the muffins a rich source of beta-carotene which is perfect for supporting strong vision.Carrots make the muffins a rich source of beta-carotene which is perfect for supporting strong… Click To Tweet
The combination of the banana and carrots gives the muffins a natural sweetness so I used a fraction of the sugar normally used in quick bread.The combination of the banana and carrots gives the muffins a natural sweetness so I used a… Click To Tweet
I used wheat germ to give the muffins an added boost of fiber, but the wheat germ also offers folate, healthy fatty acids, vitamin E as well as minerals such as iron, zinc, magnesium, calcium, selenium, and manganese.
They turned out perfectly and we have all enjoyed them for breakfast and lunch. This is a big batch recipe. This recipe makes 48 muffins. They freeze and thaw well. So make a batch for now and later.
1 cup packed brown sugar
3/4 cup coconut oil
2 1/2 cup mashed ripe bananas (about 5-6)
2 cups shredded carrot
1 cup coconut milk
4 cups whole wheat flour
2 cups wheat germ
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
Preheat oven to 350 degrees Fahrenheit
Prep muffin tins with oil or liners
Combine brown sugar, coconut oil, and eggs. Mix well with blender.
Add in banana, carrots, and milk. Mix well and set aside.
In a large bowl combine flour, wheat germ, baking powder, baking soda and salt. Whisk together.
Add flour mixture to sugar mixture and mix till moist.
Use a 1/4 cup cookie scoop to fill muffin pans.
Bake for 22 minutes or until a tester comes out clean.
To freeze, let muffins completely cool and place in freezer safe container.
- 1 cup packed brown sugar
- ¾ cup coconut oil
- 6 eggs
- 2½ cup mashed ripe bananas (about 5-6)
- 2 cups shredded carrot
- 1 cup coconut milk
- 4 cups whole wheat flour
- 2 cups wheat germ
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- Preheat oven to 350 degrees Fahrenheit
- Prep muffin tins with oil or liners
- Combine brown sugar, coconut oil, and eggs. Mix well with blender.
- Add in banana, carrots, and milk. Mix well and set aside.
- In a large bowl combine flour, wheat germ, baking powder, baking soda and salt. Whisk together.