Sugar-Free Carrot Banana Muffins
Small, soft muffins sweetened by banana. Grated carrot and oats keep the crumb moist and tender, and they are easy to hold in a hand.
- Time
- 40 min
- Serving
- 184 kcal
- Ingredients
- ≈ $0.28
- Protein
- 6 g
Ingredients
- 1 Carrots≈ $1.50 per kg 30 g
- 2 Bananas≈ $1.45 per kg 40 g
- 3 Eggspack 10 pcs ≈ $1.89 0.5 pcs
- 4 Wheat flour 12 g
- 5 Rolled oatspack 400 g ≈ $2.60 8 g
- 6 Butterpack 180 g ≈ $1.57 4 g
- 7 Baking powder 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
This recipe is for one serving, but it is usually made for 4 servings at once: use 2 eggs3 and multiply the other ingredients by 4. Preheat the oven to 180 °C. Melt the butter6 and let it cool slightly. Peel the carrot1 and grate it on a fine grater.
Mash the banana2 with a fork into a puree with no chunks. Grind the rolled5 oats to a flour in a blender, or cover them with hot water for 5 minutes and drain off the excess.
Add the egg, melted butter6 and carrot1 to the puree and mix.
Mix the flour with the baking powder and oats, add to the wet mixture and stir into a smooth, thick batter.
Spoon the batter into silicone or greased muffin cups, filling them two thirds full. Bake for 22–25 minutes at 180 °C, until golden and a wooden skewer comes out dry.
Let the muffins cool for 10 minutes. Serve to a toddler warm, broken in half to check that the middle is cooked through.
Tips
- Why it works
- Grind the oats or steam them so whole flakes don't stay as hard bits: they are tough for a toddler to chew, and the crumb comes out more even.
- Substitutions
- Banana can be replaced with the same amount of baked applesauce. Replace butter with the same amount of refined sunflower oil.
- Common mistakes
- A raw center looks like this: the top is already golden, but the skewer comes out with wet crumbs. Check in the very center and break the muffin in half.
- Storing and reheating
- Keep in a closed container in the fridge for up to 2 days. Reheat in the microwave for 10-15 seconds, then let cool to warm. They freeze well for up to a month.
- Serve with
- Serve warm as an afternoon snack with a glass of water or kefir, broken in half.
In short
- A child's portion for ages 1–3; suitable from 18 months. For younger kids, halve it and purée.
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