Carrot Banana Muffins

Close-up of three carrot muffins in white paper liners, with blurred bananas and carrots in the background.

5 from 2 votes

Experience the perfect blend of flavors in these Carrot Banana Muffins. Moist and delicious, they make for a delightful snack or breakfast option.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Servings: Muffins

Calories: 193kcal

Author: Keri

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.

Notes

Store your 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.

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.

Nutrition