This is my favorite healthy, go-to snack for my kids! Even my husband likes them, and the recipe is very easy to tweak depending on what produce you have on hand. I promise you won’t miss the sugar!
Preheat the oven to 350 degrees F (175 degrees C). Grease 36 mini muffin cups.
Mix bananas, sweet potatoes, carrots, oil, and vanilla in a bowl until smooth. Mix in flour, cinnamon, baking powder, baking soda, and cloves; blend until combined. Spoon batter into the prepared muffin cups.
Bake in the preheated oven until tops spring back when lightly pressed, about 10 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
Per Serving: 46 calories; protein 0.8g; carbohydrates 6.2g; fat 2.1g; sodium 52.6mg.
The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.