Home » News » Recipe: Banana Carrot Muffins with Honey Butter & Sunflower Seed Glaze

Recipe: Banana Carrot Muffins with Honey Butter & Sunflower Seed Glaze

Eating healthy this holiday season just got a bit easier with these moist little bundles of joy. In under an hour you could have a healthy snack that your family will love!  They’re also perfect to make ahead if you’re planning on any overnight guests.

Nonstick cooking spray

3/4 cup all purpose flour

1/2 cup whole wheat flour

1/2 cup packed brown sugar , light or dark

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon coarse salt

1 cup old- fashioned rolled oats

1/2 cup rasins, loosely packed

3 tablespoons extra-virgin olive oil

1 large egg

3 medium carrots, peeled and shredded

2 medium ripe bananas, mashed

1/2 cup chopped nuts

For the Honey Butter Sunflower Seed Glaze

2 tablespoons unsalted butter, melted (about 45 seconds in a microwave on high)

2 tablespoons dark honey, like buckwheat, wildflower or bamboo

2 tablespoons raw sunflower seeds

1. Preheat oven to 400 degrees. Spray a 12-cup muffin pan with cooking spray.

2. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, cinnamon, and salt. Sift this mixture to remove lumps or rub between the palms of your hands until mixture is smooth.

3. Stir in oats and raisins. Add oil, egg,milk, carrots, and banana and stir until blended.

4. Using a 1/2 cup ice cream scoop, fill each muffin cup to the top with batter. Bake on the middle rack of your oven until a toothpick inserted in center of a muffin comes on clean, about 25 minutes. Cool for at least 5 minutes in the pan, before breaking into one. When ready to serve, top with honey butter and sunflower seed glaze.

5. For the Glaze: In a small bowl combine the melted butter and honey until emulsified (evenly combined). Add the sunflower seeds and stir to combine.  Spoon over muffins once they have cooled t room temperature.

Makes 12

*Note: Muffins can be made completely in advance and frozen for up to a month, or stored in an airtight container for 5 days. Glaze should be stored in refrigerator until ready to use, and can easily be loosened up in the microwave for 15 seconds when ready to serve.

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