Carrot Banana Muffins
These Carrot Banana Muffins are a perfect combination of two classic flavors – sweet and savory. Made with simple, budget-friendly ingredients, these muffins are a great option for breakfast or as a snack on the go.
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My family loves muffins for breakfast or a snack. And, this is one of our most popular recipes with our homeschool friends. These Banana Raspberry Muffins are also always a crowd-pleaser.
If you are looking for a more savory breakfast recipe then next time give this Bundt Cake Breakfast recipe a try.
Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- all-purpose flour
- baking powder
- baking soda
- ground cinnamon
- salt
- ripe bananas – Extra ripe bananas will give you the best sweetness.
- brown sugar
- vegetable oil – You can also use any neutral flavored oil, like canola oil.
- large egg
- vanilla extract
- grated carrots – I think that large carrots work better for baking instead of baby carrots.
- chopped nuts – I like to use walnuts or pecans in muffins.
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
In a large mixing bowl combine the dry ingredients and then set aside.
In another large bowl mash the bananas with a fork, and then add the remaining wet ingredients. Mix until combined.
Combine the wet and dry ingredients, and then fold in the carrots and nuts. Then divide the batter better the muffin cups.
Bake in a 350 degree preheated oven for 18 – 20 minutes. Allow the muffins to cool for 5 minutes before removing from the pan.
Hint: Use a toothpick to check the muffins for doneness. They are done when the toothpick comes out clean.
Storage
Storage – Store leftover carrot banana muffins in an airtight container at room temperature for 2-3 days.
Freezing – You can also freeze the muffins wrapped in plastic wrap and then place them into a freezer bag for up to 3 months. Thaw on the counter for a couple of hours before serving.
Wendy’s Test Kitchen Tips
- Once you combine the wet and dry ingredients don’t overmix the batter. Make until it is just combined. It’s okay if there are a few lumps in the batter.
- I like to use paper liners however you can also bake muffins without the liners.
- Use baking spray instead of nonstick cooking spray to prevent the muffins from sticking.
- Allow the muffins to cool for a couple of minutes before you remove them from the muffin pan to cool completely.
FAQs
If your carrots turn green, that typically means that the baking soda was not thoroughly mixed in the batter.
The secret to moist muffins is to not overbake them. Bake them until they are just done.
Related
Looking for other muffin recipes like this? Try these:
Carrot Banana Muffins
Equipment
- Muffin Pan
- paper liners
- Large Mixing Bowl
- Medium bowl
- box grater
- wire rack
Ingredients
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 ripe bananas mashed
- ½ cup brown sugar packed
- ¼ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- ½ cup chopped nuts walnuts or pecans, optional
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
- In another bowl, mash the ripe bananas using a fork. Add the brown sugar, vegetable oil, egg, and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the grated carrots and chopped nuts (if using) until evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
