These Carrot Banana Muffins are packed with natural sweetness and flavor. They make a wholesome snack, breakfast, or even dessert.
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Table of contents
The combination of carrots and bananas ensures that these muffins are tender and moist. The natural moisture from the carrots helps prevent the muffins from drying out, even after a couple of days.
Favorite Muffin Recipes
Muffins are such a versatile baked good. More of our favorite muffin recipes include these Molasses Bran Muffins made with All-Bran cereal, kid favorite Chocolate Banana Muffins, and these Orange Muffins with Chocolate Chips.
Recipe Ingredients
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Cinnamon
- Salt
- Bananas, mashed
- Carrots, shredded
- Brown Sugar
- Vegetable or Canola Oil
- Egg
- Vanilla
- Walnuts or Pecans, optional
Variations
In place of the nuts, try raisins instead.
Other than just cinnamon, try other warm spices such as nutmeg, ginger, or pumpkin pie spice.
Step-by-Step Directions
Preheat the oven to 350-degrees Fahrenheit. Spray a muffin pan with non-stick cooking spray or line with muffin papers.
- Step 1: In mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
- Step 2: In a large bowl, mash the ripe bananas using a fork.
- Step 3: Add the brown sugar, vegetable or canola oil, egg, and vanilla extract. Blend until well combined.
- Step 4: Add the dry ingredients to the banana mixture. Stir just until combined.
- Step 5: Fold in the shredded carrots and the chopped nuts, if using.
- Step 6: Scoop the carrot banana muffin batter into a muffin tin.
- Step 7: Divide the batter evenly filling each muffin cup to about ⅔ full.
- Step 8: Bake the banana carrot muffins for 18 - 20 minutes, until a toothpick inserted into the center of one of the muffins comes out clean.
Let the muffins cool for about 5 minutes before removing them from the muffin pan. Place on a wire rack to cool completely.
Storage
Store your carrot banana muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. Just thaw at room temperature or warm them up in the microwave for a quick snack.
More banana recipes you might like
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Recipe
Carrot Banana Muffins
Equipment
- 1 Muffin Pan
Ingredients
- 1 ½ cups All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Salt
- 2 Bananas ripe and mashed
- ½ cup Brown Sugar packed
- ¼ cup Canola Oil or vegetable oil
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1 cup Carrots finely grated
- ½ cup Chopped Pecans or walnuts (optional)
Instructions
- Preheat the oven to 350-degrees Fahrenheit. Spray a muffin pan with non-stick cooking spray or line with muffin papers.
- In mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
- In a large bowl, mash the ripe bananas using a fork. Add the brown sugar, vegetable or canola oil, egg, and vanilla extract. Blend until well combined.
- Add the dry ingredients to the banana mixture. Stir just until combined.
- Fold in the shredded carrots and the chopped nuts, if using.
- Scoop the carrot banana muffin batter into the muffin tin filling each cup to about ⅔ full.
- Bake the banana carrot muffins for 18 - 20 minutes, until a toothpick inserted into the center of one of the muffins comes out clean.
- Let the muffins cool for about 5 minutes before removing them from the muffin pan. Place on a wire rack to cool completely.
Keri
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