It’s lent and in my house that means no sweets, at least for mom and dad. I have been CRAVING something a bit on the sweeter side, so I decided to whip up some healthier muffins with a slightly sweet taste to them. I had about 4 very ripe bananas (so ripe my kids wouldn’t go near them) so I decided to use that and some carrots I had to make a batch of faux carrot cake muffins, without any cake 🙂
This recipe made 16 regular sized muffins and they lasted exactly one day in my house. Since I couldn’t have any frosting (which then would have make them cupcakes!) I decided to make some honey cinnamon butter to go with them- yummers!
- 5 T unsalted butter, room temperature
- ¾ c. packed brown sugar
- 1 egg
- 1 c shredded carrots
- 1 c. smashed banana puree
- ½ c. plain greek yogurt
- 1½ c flour
- 1 t vanilla extract
- 1 t baking soda
- 1½ t cinnamon
- ¼ t nutmeg
- ¼ t salt
- Preheat the oven to 350 degrees. Line your cupcake tray with liners or spray with non stick spray.
- Cream the room temperature butter and sugar until smooth, add in the egg.
- In the same bowl, add in the carrot, banana, vanilla extract and yogurt and stir.
- In a separate small bowl, mix together the flour and spices and stir. Add the dry ingredients into the wet ones slowly, stirring to combine.
- Pour the batter into the cupcake liners and top with a bit of brown sugar for a yummy crunch on top.
- Bake for 22 minutes. Makes 16 muffins.
These muffins baked up easily and the little brown sugar on top adds a delicious crunch to them.
To make the butter, just take 1/2 cup (one stick) of unsalted butter and whip it in a stand mixer with 2 T honey, 1/4 t cinnamon and 1/8 salt with your paddle attachment. I served it at room temperature but you could keep the extra in the fridge to use on crackers or toast later. Seriously SO yummy!
One day these lasted. One. Next time I’ll make two batches 🙂