Carrot Banana Muffins
These Carrot Banana Muffins are sweet and nutty, with a fresh flavor. If you are looking for a moist muffin to start off your day then this is the recipe.
Servings: 12 Muffins
Calories: 152kcal
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
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1Muffin | Calories: 152kcal | Carbohydrates: 27g | Protein: 3g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 145mg | Potassium: 161mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1816IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg