These healthy Banana Muffins taste like carrot cake. Plus they have no added sugar, butter or oil.
Pin Carrot Cake Banana Muffins here!
If you are like me, your freezer is filled with overripe bananas. For some reason we either go through bananas within a day or two of me buying them, or they sit on the counter until they are overripe. There is no in between. When I open my freezer and the bananas start falling out, I know it is time to make something with bananas. This time it is banana muffins, Carrot Cake Banana Muffins. Oh yeah!
When you look at the recipe, you may realize a few things are missing. First, there is no added sugar in this recipe. The only sweetness is from the fruit. If you like sweet muffins, you are going to miss it. We have cut back on sugar, so these are perfect for our palates. In fact, my daughter had two muffins when she came home from school. She loved them.
Second, there is no butter or oil. That is right, these beauties are low fat and low calorie. Since I wanted to do something a little different to these banana muffins, I added flavors from my favorite carrot cake including shredded carrots, pineapple and walnuts. Consequently, I had Carrot Cake Banana Muffins with only 112 calories a piece. Moreover, you do not need a mixer to whip these banana muffins up. A bowl and a little human power is all you need. So get those frozen bananas out of your freezer and enjoy these Carrot Cake Banana Muffins.
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Banana Carrot Cake Muffins
- 1 cup all-purpose flour (120 grams)
- ½ cup whole wheat pastry flour (60 grams)
- ¼ cup wheat bran
- 2 tsp baking powder
- 1 tsp ground cinnamon
- pinch ground nutmeg
- ½ tsp kosher salt
- 1 cup mashed bananas
- ½ cup reduced fat milk
- 1 egg
- 2 tbsp applesauce
- 1 cup shredded carrot
- ½ cup finely chopped pineapple
- ¼ cup chopped walnuts
Preheat oven to 400•. Spray a 12 cup muffin pan with non-stick cooking spray.
In a large bowl, whisk together flour through salt.
In a medium bowl, whisk together bananas through applesauce.
Fold in carrots, pineapple and walnuts.
Fill muffin cups about 2/3 full.
Bake for 20 minutes, or until a toothpick inserted into the middle comes out clean.
Place pan on wire rack to cool for 5 minutes.
Place muffins directly on wire rack to cool completely.
I calculated 4 Weight Watcher Smartpoints.
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Happy Healthy Eating,
Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life and hopefully, along the way, change eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 9-year-old daughter, Lucy, our 7 yr old Golden Retriever, and Stella, our 12-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.