A healthy snack that tastes just like carrot cake. These Banana Carrot Muesli Bars are perfect for breakfast, snacks or for a school treat!
If I could have it my way, I would eat banana (B-A-N-A-N-A…thanks Gwen Stefani) bread every day. It’s SO addicting! In an effort to switch it up, I try muffins, smoothies and now I’ve added carrot into the mix…plus crunchy muesli. Carrot cake is also a favorite of mine. Win-win right?!
Last Friday I started a Biggest Loser challenge with some other twin moms. Winter was a bit rough on my waistline and I need to re-vamp my workouts and eating…or just cut back on the wine. These bars are a sneaky way to trick myself into thinking I’m eating my favorite things. My first weigh in is in a few days and I already feel like I’ve been doing this for a year. Wish me luck!
If you’re not familiar with muesli, it’s a mixture of grains, nuts and raisins. It can be served hot or cold, like an oatmeal or with milk like cereal. My favorite variety is from Bob’s Red Mill, it’s the country style variety, but any you spot in the store will work. The muesli adds a nice crunch to the top of these bars and makes them super filling. Any favorite granola would substitute well, too!
Banana Carrot Muesli Bars
- 1/4 cup coconut oil , melted
- 1/2 cup canned pumpkin puree
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1/2 cup Bob's Red Mill Country Style Muesli , plus more to sprinkle
- 2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 bananas , mashed
- 1/2 cup shredded carrot
- 1/2 cup vanilla yogurt , we prefer Greek
- 1/4 cup toasted coconut to top (optional)
Preheat the oven to 350º. Coat a 9x13 baking pan with cooking spray.
In a medium bowl, add flour, spices, baking soda, salt. Set aside.
In the bowl of a mixer, add coconut oil, and pumpkin puree. Mix for 1-2 minutes, until creamy. Add one egg at a time and then vanilla.
Slowly pour in flour mixture, mixing on medium low. Add muesli and yogurt.
Finally, add in carrots and banana. Mix on low, only until combined.
Pour into the 9x13 pan. Top with toasted coconut and more muesli, about 1/4 cup.
Bake 30-35 minutes, or until golden in color and toothpick comes out clean from the center.
Allow to cool before cutting into squares.
This recipe can easily be made into mini loaves or muffins. If you want to double the recipe, the muesli bars freeze really well. Simply bake as usual, then freeze after cooled. Any nursing Moms should keep this on hand for a healthy nursing snack, too!
If you make this recipe, feel free to let me know what you think in the comments below or tag #DashOfEvans on social media! You can also join in on the conversation on my Facebook page.
What’s your favorite baked treat? Do you healthify it or just eat it as is?