Get the Recipe Banana Carrot Muffins
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5.0
342 reviews
Excellent
Get the Recipe Banana Carrot Muffins
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These muffins are a cross between banana bread and carrot cake in the best way possible. They're light, fluffy, and moist from the mix of extra ripe bananas and freshly shredded carrots. Meal prep them for a quick on-the-go breakfast or enjoy them for a relaxing weekend brunch. Either way, you'll fall in love!
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Ingredients
- 1 1/4 1 1/4 cup all-purpose flour
- 1 1 teaspoon baking powder
- 1/2 1/2 teaspoon baking soda
- 1/4 1/4 teaspoon salt
- 1/4 1/4 teaspoon cinnamon
- 1/2 1/2 cup granulated sugar
- 1/4 1/4 cup brown sugar
- 1/2 1/2 cup unsalted butter melted and slightly cooled
- 2 2 eggs room temperature
- 1 1 teaspoon vanilla extract
- 1 1 cup carrots finely shredded (~2 medium)
- 3/4 3/4 cup mashed bananas ~2 large
- 1/2 1/2 cup pecan chips
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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.
Equipments used:
Notes
- Update: Looking to reduce sugar? You can reduce the granulated sugar amount by half (or reduce each by half), per several reader suggestions, with good results. I would recommend using both granulated and brown sugar for texture purposes. The original recipe is as written above.
Nutrition Information
Show Details
Serving
1muffin
Calories
145kcal
(7%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
36mg
(12%)
Sodium
112mg
(5%)
Potassium
88mg
(3%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
1550IU
(31%)
Vitamin C
1mg
(1%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
342 reviews
Excellent
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