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Breakfast for One

Carrot Banana Oat Muffins

Wheat flour-free, not-too-sweet muffins made with ground oats, maple syrup, grated carrot, and ripe banana. Warm spiced flavor, tender crumb, and ready in about 30 minutes.
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Yield: 6 standard muffins
Total Time: 35 minutes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp salt
Wet Ingredients
  • 1 egg
  • 1 small-ish ripe banana
  • ¼ cup neutral oil or 3 Tbsp for a lighter texture
  • ¼ cup maple syrup
  • ½ tsp vanilla extract
Mix-ins & Topping
  • ½ cup grated carrots
  • Optional: ¼ cup chopped walnuts or pecans

Instructions

  • Grate carrots coarsely and spread on a paper towel to absorb excess moisture.
  • Beat the egg, mash in the banana, then add oil, maple syrup, and vanilla. Mix until smooth.
  • Blend rolled oats until finely ground. Add remaining dry ingredients to the blender cup and shake to combine.
  • Pour dry mixture into wet and stir just until no dry streaks remain. Fold in carrots and nuts.
  • Grease a 6-cup muffin pan with butter or line with liners. Divide batter evenly, leaving a little room at the top.
  • Bake at 375°F (190°C) for 20–25 minutes, or until a toothpick comes out clean.
  • Cool in the pan before removing.

Watch the Recipe

Notes

Use a ripe banana for the best natural sweetness and texture. For oil, ¼ cup gives a moister muffin while 3 tablespoons makes them a little lighter — both work. Store leftovers in an airtight container in the fridge and reheat in the microwave for 20–30 seconds.