My youngest came to me and asked “Can you make banana carrot muffins again, the ones you made last year? You know the ones that my dollies and me love?” I knew what she was talking about but don’t remember how I made them and had lost all my recipes I had done from then, I was keeping them for a book I have dreams of making for them when they are older. So to the kitchen I go to make some banana carrot muffins. I decided to also make a protein powder version. Then there comes the topping them part, oh the possibilities!
Banana Carrot Cake Oatmeal Power Bites
Makes 32 mini muffins
1 3/4 c rolled oats, gluten free
1/4c raw shelled hemp seeds, whole or ground to powder (if you don’t have these you can substitute oats)
1 tsp vanilla extract
2 large ripe banana, pureed
1 ½ cup milk of choice (used Silk Unsweetened Almond Milk)
¼ tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking powder
1 c finely grated carrots
1- 1 1/2 scoops vanilla protein powder, optional (used 1 1/2 scoops Vega One French Vanilla)
Preheat oven to 350 degrees. Spray mini muffin tins with non stick spray. Put all ingredients except for carrots and protein powder into a blender and blend until well combined. Add carrots and pulse a couple of times until just mixed. If adding protein powder stir it into the mixture. It works great to add it here as you have the option to make half without for the kids and adding it to the other half for you! Pour into prepared mini muffin tins, you can basically fill them as they won’t puff up a lot like muffins or cupcakes. Cook for approximately 25 minutes.
Enjoy warm or save for later. Try smearing a little cashew butter, almond butter, peanut butter, or date paste!
Remove from pan and let cool, dry out, a little before putting in container as these can be moist muffins.
*Recipe as written is not intended for standard size muffin tin.