Just between you and me, I didn’t make these muffins intending to post them on the blog. Muffins don’t really have the tendency to be especially photogenic — they’re just kind of… muffins, you know? Well, one bite and I knew these were anything but ordinary, and the fact that something so healthy can also be so addictively delicious… I knew that I couldn’t keep them to myself. Now that Phoebe’s started to eat more solid foods, I’ve been having a lot of fun making things that are packed full of nutrition and that both of us love to eat. A few of our current favorites? Roasted sweet potatoes mashed with maple & cinnamon, avocado and berry yogurt “pudding” and now these muffins, obviously. Give them a whirl, and I’d love to hear about your go-to healthy snacks in the comments!
Healthy Tropical Banana Muffins
*makes 18 muffins
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup granulated sugar
- 1/4 cup butter, softened
- 2 large eggs
- 1 1/2 cups mashed ripe banana
- 1/2 cup shredded carrot
- 1/4 cup plain low-fat greek or skyr yogurt
- 3 tablespoons dark rum
- 1 teaspoon vanilla extract
- 1/2 cup flaked unsweetened coconut
- Cooking spray
- 1 tablespoon flaked unsweetened coconut
- 1/2 cup powdered sugar
- 1 1/2 tablespoons fresh lime juice
- zest of one lime
- Preheat oven to 350°. Line 18 muffin cups with paper liners and spray with cooking spray.
- Combine both flours, baking soda, and salt, stirring with a whisk.
- Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, carrot, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into prepared muffin cups; sprinkle with 1 tablespoon coconut.
- Bake at 350° for 25 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar, juice and zest, stirring with a whisk; drizzle over warm muffins. Cool completely on wire rack.
*photo by Camille
Share this Post
Yumm! I’ll have to try these because I love a good muffin and if it’s healthy that’s a plus! XO
These sound delicious! I agree with you that muffins can be plain boring but these have a ton of ingredients that make them anything but.
Quinn Cooper Style
I’m loving the tropical twist! Perfect for this gorgeous weather.
These look so, so yummy!!! I always fine dice steamed broccoli and add it to the boys pasta. We call them green sprinkles and they love it! I also add flax seed to their oatmeal. Win-win.
SO smart! So far, Phoebe is huge fan of her veggies and I’m crossing my fingers it stays that way… but if not, I am definitely remembering your “green sprinkles” trick! 😉
Lovely! I’m definitely going to try these!