Banana Carrot Muffins
User Reviews
5
Banana Carrot Muffins
Description
The Banana Carrot Muffins recipe blends all-purpose flour with baking powder, baking soda, salt, and cinnamon, stirred together with granulated and brown sugars. Melted butter, eggs, and vanilla are incorporated, followed by finely shredded carrots and mashed bananas. The batter is thick and dense, resulting in moist muffins after baking.
Each muffin is topped with pecan chips before baking, which toast slightly to add crunch and warmth. The texture is tender with a hearty crumb, carrying a mild cinnamon aroma and notes of natural sweetness from the fruit and sugars.
These muffins are suitable for breakfast or snacks and can be enjoyed warm or at room temperature. Adjusting sugar amounts is possible for sweetness preference, with many opting to halve granulated sugar while preserving brown sugar for texture.
Ingredients
- 1 1/4 /4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 /2 teaspoon baking soda
- 1/4 /4 teaspoon salt
- 1/4 /4 teaspoon cinnamon
- 1/2 /2 cup granulated sugar
- 1/4 /4 cup brown sugar
- 1/2 /2 cup butter melted and slightly cooled, unsalted
- 2 egg room temperature
- 1 teaspoon vanilla extract
- 1 cup carrot finely shredded (~2 medium
- 3/4 /4 cup banana ~2 large, mashed
- 1/2 /2 cup pecan chips
Instructions
- Pre-heat oven to 350°F. Line approximately 16 muffin tins.
- In a large mixing bowl, stir together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar. Set aside.
- In a separate medium bowl, whisk together the melted butter (slightly cooled), eggs, and vanilla. Stir the wet ingredients into dry ingredients until just incorporated. The batter will seem extra thick at this point but don't worry, that's normal! Gently stir in the shredded carrot and mashed banana until fully combined, but don't overmix.
- Scoop batter into muffin tins, approximately 2/3rds full. Top each muffin with approximately 1 1/2 teaspoons pecan chips, or as desired. Bake the muffins for 15-20 minutes until muffins bounce back when lightly touched and/or a toothpick comes out clean.
- Let the muffins cool in the pan for 2-3 minutes before transferring to a wire rack. Serve once the muffins are cool enough to handle, yet still warm. Let any leftovers cool completely and store in an airtight container at room temperature for 1-2 days, or in the fridge.
Notes
- To reduce sweetness, consider cutting the granulated sugar by half but keep the brown sugar for texture.
- The original recipe uses a combination of granulated and brown sugars for balance; adjusting both affects texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16muffins
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 145kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 112mg | 5% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 1550IU | 31% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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