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Banana Carrot Muffins

Wholesome Banana Carrot Muffins for a Delicious Start

Delightful Banana Carrot Muffins combine banana bread and carrot cake for a nutritious breakfast treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 7 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2 cups All-purpose flour or whole wheat flour
  • 1 tbsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Fine sea salt or kosher salt
  • 1 tsp Cinnamon or nutmeg
For the Sweetness
  • 3/4 cup Granulated sugar adjust if bananas are very ripe
  • 1/4 cup Brown sugar or more granulated sugar
For the Moisture
  • 1/2 cup Unsalted butter melted or substitute with coconut oil
  • 2 large Eggs or flax eggs for vegan option
  • 1 tsp Vanilla extract or almond extract
For the Goodness
  • 1 cup Finely shredded carrot use fresh grated carrots
  • 2 large Mashed bananas the riper, the better!
  • 1/2 cup Pecan chips optional; can use walnuts or omit

Equipment

  • muffin tin
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together all-purpose flour, baking powder, baking soda, fine sea salt, cinnamon, granulated sugar, and brown sugar.
  3. In a separate bowl, whisk together melted butter, eggs, and vanilla extract.
  4. Fold the wet ingredients into the dry ingredients until just combined.
  5. Gently fold in shredded carrots and mashed bananas.
  6. Fill each muffin liner about 3/4 full with batter and sprinkle pecan chips if desired.
  7. Bake for 17-20 minutes or until muffins are golden and a toothpick comes out clean.
  8. Allow muffins to cool in the pan for about 5-7 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 27gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store muffins in an airtight container for 1-2 days or freeze for up to 3 months. Thaw at room temperature or microwave briefly before serving.

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