The rice noodles and thinly sliced sirloin in this beef pho are topped with a warm, flavorful meat broth. Serve with lime, cilantro, green onion, hoisin, Sriracha, bean sprouts, and green onions.
| Prep Time: | 15 mins |
| Cook Time: | 18 mins |
| Additional Time: | 10 mins |
| Total Time: | 43 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 2 teaspoons coconut oil, or as needed
- ¼ cup raisins
- 1 cup warm water
- ¼ cup coconut oil, softened
- ¼ cup butter, softened
- ½ cup brown sugar
- 2 eggs, beaten
- 2 ripe bananas, mashed
- 4 ½ ounces applesauce
- ⅔ cup grated carrot
- ½ cup bread flour
- ½ cup whole-wheat flour
- 1 tablespoon ground flax seed
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups with 2 teaspoons coconut oil.
- Soak raisins in warm water in a small bowl until rehydrated, about 10 minutes; drain. Chop raisins.
- Beat 1/4 cup coconut oil, butter, and brown sugar together in a bowl. Add eggs, mashed bananas, applesauce, and grated carrot; beat to incorporate. Gently fold bread flour, whole-wheat flour, flax seed, chopped raisins, baking soda, salt, and vanilla extract into the banana mixture using a rubber spatula; pour into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts
| Calories | 183 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 8 g |
| Sodium | 197 mg |
| Sugars | 15 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
My family loves this recipe, and the youngest is 26! It is very forgiving of changes, no matter what I’ve tried they were great. My favorite variation is 1/2 cup frozen blueberries instead of raisins and 5 chunks of pineapple, diced instead of 1 banana. I always add nuts and cinnamon.
My kid that refuses to eat all vegetables exclaimed “These are so good… Even with carrots!” I did substitute all applesauce for the oil & butter. Turned out great. Very moist. Do need to fill muffin cups all the way to the top.
Great moist muffins easy for my 9mn old to eat as his first finger foods! First time I made it I used chopped prunes instead of raisins and will continue, they come out sweeter and the fruit is softer than raisins tend to be.
This is an excellent recipe. The muffins came out super moist and tasty. The only changes I made were to use all purpose flour and left out the whole wheat flour (I found bugs in mine. ick). I also did as another suggested and put some turbinado sugar and cinnamon on top and also some pecans to the batter which added a nice flavor and texture. I’ll make this again. Thanks.
Third time making these muffins – great each time. I substituted unsweetened applesauce for the coconut oil. Perfect addition for something sweet in lunches.
My 3 year old and 1 year old loved and so did I! Next time make it I will make some changes. 1 tsp of vanilla and maybe 1 and a half bananas so it’s not to soggy. But it tastes so good. Maybe I’ll throw in more carrots in next time as well. Loved it
great recipe, very moist. A hit with the whole family. Used all coconut oil instead of butter and oil and added 1/2 tsp baking powder, otherwise followed the recipe.
I substituted chocolate chips for raisins. I found the muffin a bit soft for my tastes, next time I will try adding oats. And maybe nuts. Otherwise this was great!
These turned out awesomely. I didn’t even use bread flour – just a cup of whole wheat flour. I’m super impressed. So are my kids. (I threw in some cinnamon for good measure – it goes so well with apples, bananas and carrots that I thought I couldn’t go wrong – and I was right.)
The best muffins ever! The boys love belong to make them and I freeze them all, and take out one at a time for lunches
I made these following the recipe, without any changes. The only problem I had was my baking powder seems to be old, & they didn’t rise much. Still tasty though
Great recipe! I had to work around what I had in the house so I only used one banana, no raisins, a cup of shredded carrots, 1c all purpose flour, 1/4c oats, and only about 1/4c coconut sugar. My one year old loved it! (And so do I!) I made them into mini muffins. Pic on my Instagram @alyssasfoodpics
I made this to the recipe, omitting flaxseeds. They didn’t rise much and were soggy. I would give them three stars, except both my husband and young daughter liked them a lot, and that earns an extra star. It’s also worth mentioning that these require a full set of mixing bowls and many measuring and mixing tools, making for a little extra cleanup than usual for a baking recipe.
I enjoyed the taste, was nice to have a different muffin, but mine came out too greasy, so next time I will cut back on the butter or coconut oil. I used Bob’s Red Mill gluten free all purpose baking mix as a substitute for both flours, I also used cinnamon applesauce because that’s what I had. Next time I will add some cinnamon to the dry ingredients too. My somewhat picky, gluten free 11 year old thought they were just ok.
I really liked these muffins, healthy enough for me to eat 🙂 My kids really really liked these muffins, sweet & tasty enough to ask for seconds. I wasn’t in the mood for raisins, so I substituted chopped up dried apricots and I also halved the brown suger….& it was still de-lish. Next time, I am going to half the fat content since, to me, they came out rather oily and are high in saturated fat.
They came out great tasting, but not much height – I think I had all the right amounts, so only thing I can think of is that I added nuts and that could be why? Does anyone know any other reason? I used the 1/2 t of baking soda.
This recipe, as-is, is great! It is a real kid-pleaser; my first batch was gone by the time they were cooled. I did notice a bit of sogginess in the centers, so in subsequent batches I skipped soaking the raisins and baked them an extra few minutes. This is quickly becoming a go-to snack for us. Oh, and regarding the butter and coconut oil; they contain healthy fats that promote brain development in kids, so don’t hold back!
Still yet to try them with my finicky grandson, but I enjoyed the taster. I used butter instead of coconut oil and included half cup blueberries. Very moist and tasty.
Soooo good! I didn’t have applesauce but had some homemade peach/plum/pear puree that I used instead. And I added a little bit of cinnamon. Otherwise followed the recipe exactly. I will definitely be making these all throughout the year for my kids to send in their lunches.
These muffins were easy to make, moist and delicious!
My kids go nuts for this! I usually make a double batch and freeze half for later 🙂 I add in chia seeds sometimes as well and have substituted other baby food in this recipe as well! Cannot go wrong with this recipe!