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Banana Carrot Spelt Muffins

Banana Carrot Spelt Muffins

National and World Food Days

Do you keep track of all the national and world food days? I don’t. Well, I didn’t. I have now made a list of all the national and world food holidays and hopefully, I will remember to look at it in time. Most of them are celebrated mainly in the US, but are getting more known all over the world. Foodies are more and more taking these food days to promote their dishes and recipes. So how can I not do this and stay behind?

It is of course utter nonsense, if you ask me, really. I mean, Moldy Cheese Day (October 9th), Jump for Jelly Beans Day (July 31st), Chocolate Covered Insects Day (October 14th)??? Some of them are really weird. Or am I the only one with raised eye brows now? Others, I do understand completely (LOL): National Chocolate Cake Day, World Nutella Day (yeah!!), International No Diet Day (just once a year?), National Wine Day… bring it on!

National Carrot Cake Day

On February 3rd was National Carrot Cake Day. And I missed that. Of course.  So just a bit on the late side (who’s counting days?), I decided to honor National Carrot Cake Day. But I also needed to use up a couple of overripe banana’s. Oh, decisions, decisions. Carrots or banana’s? Well, I’ll have to combine them then. And you know what? I’ll have a recipe ready for National Banana Bread Day as well! You might want to mark that day on your calendar, it’s on the 23rd of February ?.

And now…. (drum rolls please)…: Banana Carrot Spelt Muffins!

Using a somewhat more nutritious flour, no butter and an alternative sugar, some may even want to call these healthy. Not me, I just call them yummy ?.

Enjoy!

3 from 1 vote
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Banana Carrot Spelt Muffins

Servings 12 muffins
Author Nicole

Ingredients

  • 2 carrots (ca. 150-160g)
  • 2 medium (over)ripe banana's (ca. 200g)
  • 275 g spelt flour
  • 60 g coconut blossom sugar
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 120 ml coconut milk (carton)
  • 1 egg
  • 60 ml veg. oil

Instructions

  1. Preheat oven to 170°C and grease a muffin tin or line it with paper cups (I used silicone cups).

  2. Mash the banana's and grate the carrots.

  3. Mix spelt flour, sugar, cinnamon, baking powder and salt.

  4. Add coconut milk, egg, oil and the mashed banana's en mix until just combined. Don't overmix!

  5. Fold in grated carrot.

  6. Divide over 12 muffin cups.

  7. Bake ca. 25 minutes or until a tooth inserted in the center comes out clean.

Recipe Notes

The riper the banana's, the less sugar you'll need to add. Are your banana's not very ripe, add an extra tablespoon of sugar.

Instead of coconut milk, you can use any other milk.

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6 Comments

  • Reply

    Alexis Knibbs

    February 5, 2017

    These look so lovely and I love the fact the have coconut sugar in them. Good job and I will have to try them soon. Xxx

    • Reply

      Nicole

      February 5, 2017

      Thank you, Alexis!

  • Reply

    Lisette

    February 8, 2017

    Lekker! Ik ben dol op worteltaart. Tip: rijpe bananen kan je invriezen. Zo heb je altijd wat achter de hand om mee te bakken.

    • Reply

      Nicole

      February 8, 2017

      Haha, I know! Je wil niet weten hoeveel zakjes bevroren banaan al in de vriezer liggen, altijd handig voor een smoothie of instant-ijs 😉

  • Reply

    irma ten napel

    February 8, 2017

    Mmmm klinkt lekker! 😀

  • Reply

    Ilse van Kreanimo

    February 8, 2017

    Ahhh die is echt cookies and carrot :p

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