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Whole Grain Banana Carrot Muffins

February 23, 2011

Eating a home-cooked breakfast—or any breakfast at all—seems to be a bit of a luxury these days. Since I’ve started working downtown (by day I am a Design Assistant for a small, local clothing company), breakfast has become a harried affair. On weekday mornings I can usually be seen grabbing a yogurt or banana as I’m running out the door to catch my bus. I’ll admit, mornings have never been my forte, thus the need for quick, nutritious, and filling breakfast options that are public-transit friendly (aka not spill-prone, smelly, or noisy). After all, nobody wants to be that obnoxious person filling the already crammed bus with the scent of garlic and onion, and loud crunching noises. This would surely result in death-by-awkward-staring from the herd of corporate commuters.

This muffin recipe is one of many improvised, happy accidents (and a great base for adding other flavors like blueberry or lemon). Not only did it pass my morning routine with flying colours, it’s so delicious and quick to make that I’d easily serve it fresh for brunch with guests! Now that’s a little luxe-on-the-go worth waking up for…

Whole Grain Banana Carrot Muffins:1 cup Buttermilk

  • 1 cup Buttermilk
  • ½ cup grated Carrots
  • 1 over-ripe Banana, mashed
  • ¼ cup Vegetable Oil/Melted Butter
  • 1 Egg, beaten
  • 2 cups Whole Grain Flour
  • ¾ cup Brown Sugar, packed
  • 2 tsp Baking Powder
  • ½ tsp Baking Soda
  • 1 tsp Salt
  • Cinnamon to taste (optional)

Preheat oven to 375° Fahrenheit. Combine wet ingredients, including mashed banana and grated carrots, in a mixing bowl. In a second mixing bowl, combine dry ingredients. Mix, and create a well in the center. Pour wet ingredients into the well, and mix. Do not over-stir; batter should be lumpy. Drop batter into greased muffin tins and bake for approximately 20 minutes.  Makes 12 muffins.




3 Comments leave one →
  1. March 19, 2011 2:54 pm

    Oh how yummy! Even the picture is edible!!
    As a vegetarian mummy who’s short on time and big on taste I think I may have to try this one on the little ones this weekend…

  2. February 23, 2011 9:56 pm

    Those look DELICIOUS! 😀 I loved how you used Carrots, Banana, and Whole Grains in these! 😀


    • February 24, 2011 8:51 am

      Kathleen, you have to try them! This recipe was an amalgamation of a few different recipes, and an experiment in substitution because I was missing ingredients in the pantry. But I’m delighted with the way they turned out!

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