Description
Moist, tender, and perfectly spiced, these carrot and banana muffins blend the sweetness of ripe bananas with the earthy charm of fresh carrots. Ideal for breakfast, snacks, or anytime you need a warm, wholesome bite.
Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large ripe bananas, mashed (about 1 cup)
- 1 cup finely grated carrots
- 2 large eggs
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, mash the bananas and mix in eggs, brown sugar, oil, and vanilla extract.
- Stir in the grated carrots.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Scoop the batter into the muffin tin, filling each about 3/4 full.
- Optionally top with oats or chopped nuts.
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
- Use overripe bananas for best flavor and texture.
- Finely grate carrots so they blend smoothly into the batter.
- Don’t overmix the batter to keep muffins light and tender.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: carrot banana muffins, healthy muffins, banana recipes, quick snack, homemade breakfast