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Banana Carrot Muffins

Moist Banana Carrot Muffins for a Wholesome Breakfast Treat

These Banana Carrot Muffins are a delicious and nutritious breakfast treat, combining ripe bananas and carrots for a moist, tender bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Use whole wheat for a healthier option.
  • 1 tbsp Baking Powder Ensure it’s fresh for optimal rising.
  • 1 tsp Baking Soda Can be omitted if using additional baking powder.
  • 1/2 tsp Fine Sea Salt Can substitute with kosher salt (use slightly more).
  • 1 tsp Cinnamon Adjust to taste or replace with nutmeg for a different profile.
  • 1/2 cup Granulated Sugar Reduce by half for a less sweet muffin.
  • 1/2 cup Brown Sugar Can be replaced with coconut sugar for lower glycemic index.
  • 1/2 cup Unsalted Butter Substitute with melted coconut oil for a dairy-free version.
  • 2 large Eggs Use flax eggs for a vegan alternative.
  • 1 tsp Vanilla Extract Optional but recommended for depth of flavor.
  • 1 cup Finely Shredded Carrot Freshly grated preferred over pre-shredded for better moisture.
  • 2 medium Mashed Bananas Use very ripe bananas for the best flavor and moisture.
Optional Mix-Ins
  • 1/2 cup Pecan Chips Substitute with walnuts or omit entirely for nut-free muffins.

Equipment

  • Mixing bowls
  • Muffin tin
  • Whisk
  • oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tins by lining them with paper liners or greasing them lightly with butter or cooking spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, cinnamon, granulated sugar, and brown sugar until well blended.
  3. In a separate bowl, mix the melted unsalted butter, eggs, and vanilla extract until smooth.
  4. Gently pour the wet ingredients into the bowl of dry ingredients and mix until just combined.
  5. Fold in the finely shredded carrots and mashed bananas until evenly distributed throughout the batter.
  6. Using a scoop or spoon, fill each muffin tin about three-quarters full with the batter.
  7. Place your muffin tin in the preheated oven and bake for 17-20 minutes.
  8. Once baked, remove the muffin tin from the oven and allow the muffins to cool in the pan for about 5 minutes.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

These muffins can be stored at room temperature for up to 2 days, in the fridge for up to a week, or frozen for 2-3 months.

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