A cross between a muffin and a brownie, these low-fat healthy banana carob muffin brownies (say that ten times) are super healthy and quick to make. They are great as a snack, packed in lunches, for kids, or just something easy to grab on the go. These are not served warm, but rather room temperature or cold as you need the banana to cool or they won’t taste as sweet.
Carob powder is a cacao powder alternative that is caffeine-free, fat-free, contains great fiber, is good for digestion, and contains amazing antioxidants. If you’d rather though, you can swap for cacao powder instead.
You will need a food processor.
Healthy Banana Carob Muffin Brownies
Makes 12
Ingredients
- 1 cup oats
- 2 large ripe and spotty bananas
- 3 large medjool dates
- 1/3 cup carob powder
- 1 tsp baking powder
- 1/2 cup almond milk, water works too if you don’t have milk – I add another date when using water
Method
- Preheat oven to 325 and line a muffin pan with 12 liners.
- Add oats to food processor and run awhile until flour-like.
- Now pulse in the bananas and run a good while until really well combined.
- Add in the remaining ingredients. Pulse a few times and then run until smooth.
- Add batter to the muffin pan and bake at 325 for 18 minutes.
- Remove pan from oven and let sit for 10 minutes. Once done, remove muffin brownies from pan and let cool. You can store at room temperature or in the fridge. ENJOY!
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You can find me most days @herhealthystyle on Instagram, Xx Riane
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