Banana Carrot Muffins
User Reviews
4.8
Banana Carrot Muffins
Description
These Banana Carrot Muffins combine mashed bananas, grated and drained carrots, eggs, light olive oil, maple syrup, molasses, and vanilla with a blend of all-purpose flour, baking soda, cinnamon, and ground ginger. The grated carrots add moisture and texture while bananas provide natural sweetness and binding. Molasses deepens flavor alongside the maple syrup.
Baking at 375°F for around 15 minutes results in muffins with a light crumb and pleasant spice and sweetness balance. Filling muffins about three-quarters to nearly full maximizes dome shape and moist interiors. Checking doneness with a toothpick prevents overbaking and dryness.
These muffins are practical for breakfast or snacks, offering fruit and vegetable in one serving. Using light olive oil minimizes oil flavor, complementing the warm spices. Storing covered preserves freshness.
Heavily spraying the pan prevents sticking. If molasses is unavailable, its quantity can be replaced by maple syrup. Squeezing excess moisture from grated carrots prevents soggy batter. Cooling before handling maintains muffin integrity.
Ingredients
- 1 cup banana about 2 bananas, mashed
- 2 egg
- ⅓ cup olive oil light
- 2 tsp vanilla extract
- ⅓ cup pure maple syrup
- 2 tbsp molasses
- 1 ¾ cups all-purpose flour or all purpose flour, gluten free 1 to 1
- 1 ½ tsp baking soda
- 1 tbsp cinnamon
- ½ tsp ground ginger
- 1 cup carrot grated
Instructions
- First, preheat oven to 375 degrees Fahrenheit. Heavily spray a muffin pan with nonstick spray.
- Grate carrots. Once grated, place carrots between two towels or paper towels and squeeze out all excess water. Then measure out 1 cup. Set aside.
- In a large mixing bowl, add mashed bananas, eggs, light olive oil, vanilla extract, maple syrup and molasses. Stir to combine.
- Then, add in all remaining ingredients except grated carrots.
- Fold in carrots.
- Scoop muffin batter into sprayed pan. Fill each almost to the top (about ¾ of the way full).
- Bake for 15 to 16 minutes or until a toothpick inserted comes out clean.
- Finally, remove from oven. Allow muffins to cool for 10 minutes in pan then remove to a cooling rack.
Notes
- Use light olive oil for milder flavor; avoid extra virgin olive oil.
- Heavily spray muffin pan to prevent sticking.
- If molasses is unavailable, replace with equivalent maple syrup.
- After grating carrots, squeeze out all excess moisture before adding to batter.
- Bake until a toothpick inserted comes out clean for doneness.
- Store muffins covered at room temperature for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 157mg | 7% |
| Potassium | 203mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 1836IU | 37% |
| Vitamin C | 2mg | 2% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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