These Carrot Banana and Cinnamon Muffins are a great snack for the whole family!

These Carrot Banana and Cinnamon Muffins are a delicious and ‘healthier’ snack option for the family.  You will love how easy they are to put together and you can also make them in advance and then pop them into the freezer to enjoy another time.

They got the tick of approval from my two harshest critics, Big Boy and my Husband, and I was also pretty impressed with how they turned out and didn’t feel too guilty when I enjoyed one for afternoon tea. These muffins are also great for the kids lunchboxes and you can make them into mini muffins (using a 24 hole muffin tray) which makes a batch go a LONG way!

Tips for Making these Carrot Banana and Cinnamon Muffins

• If your coconut oil is solid, place into a microwave safe bowl and cook in 30 seconds spurts until it’s liquid. If making in a Thermomix, cook the coconut oil for 3 minutes, 50 degrees, speed 2 to melt. Then continue the recipe as above.
• You will need 2 medium size bananas for this recipe. If your banana is very large, use one.
• The pepitas can be omitted if you prefer.
• You can make these muffins in a mini muffin tray – you will need two trays and the cooking time will be less. I suggest checking the muffins after 8 minutes.
• These muffins are best stored in an airtight container in a cool spot and enjoyed within 4 days.
• These muffins are also freezer friendly.