Banana carrot muffins are a cross between banana bread and carrot cake. The muffins taste absolutely delicious. They are light, fluffy, and moist with banana flavor and shredded carrots.
These muffins are best for go-to breakfast as you can make them beforehand. Have a perfect weekend brunch with a warm cup of coffee and a sweet, decadent muffin.
Banana carrot muffins are loaded with ripe bananas and carrots. The mix of fruit and vegetable is going to make you fall in love with muffins.
The best part is that these can be stored in the refrigerator for over a week, or freeze them. So you can prepare a large batch over the weekend and have a quick breakfast ready for the busy week.
Why you will love this recipe
- These muffins are light, fluffy, and moist – definitely changing the breakfast game.
- A quick on-the-go breakfast item that you can prepare beforehand.
- These muffins are freezer-friendly, so don’t worry about them going to waste.
What Do You Need to Make Carrot Banana Muffins
Like most muffin recipes, these muffins require a few basic ingredients that are available in most pantries. Here’s what you are going to need.
- All-purpose flour
- Brown sugar – you can also use granulated sugar, but I personally prefer using brown sugar as it gives a beautiful texture to the muffins and a light golden brown color.
- Butter – I use unsalted butter, as you can adjust the salt according to flavor.
- Baking powder and baking soda – help give muffins texture.
- Cinnamon – adds warmness to the muffins and goes great with bananas.
- Egg – use eggs at room temperature.
- Ripe bananas – the more ripe the banana is the better. It adds more sweetness to the muffins.
- Shredded carrot – get a whole carrot and shred it into small pieces using a grater.
- Pecans – these are optional for topping the muffins. You can substitute it with any dry fruit like almonds or walnuts. Or these can be omitted if you prefer.
Tips for Making Moist Muffins
Whether it’s your first time baking muffins or not here are a few things to keep in mind to make fluffy and moist banana carrot muffins.
Make sure the bananas you are using are ripe because the riper your bananas are the more flavor and sweetness your muffins will have.
If your bananas are not ripe, you can microwave them for 30 seconds to ripe them quickly. Make holes in unpeeled bananas with a fork and place them in the microwave for 30 seconds or until they are soft.
For the shredded carrots, I take a whole carrot and shred it myself using a box grater. I don’t recommend using pre-shredded carrots that you get from the market.
The fresh carrot adds extra moisture to the muffins, creating an excellent texture. You can also add raisins to the batter as they go great with these muffins.
Other Recipes to Try
Follow these simple recipes:
- Sweet Cream Pancakes
- Zucchini Muffins
- Magnolia Bakery Carrot Cake
- Strawberry Cake Pops
- Smoked cornbread
Banana Carrot Muffins Recipe
- 1 1/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 tsp cinnamon
- 2 eggs
- 1 cup shredded carrot
- 1 tsp vanilla extract
- 3/4 cup mashed bananas
- 1/2 pecan chips
- Preheat the oven to 350F and line the muffin tins.
- In a large bowl, stir together dry ingredients and set aside.
- In a separate bowl, whisk together butter, eggs, and vanilla. Stir the wet ingredients into the dry ingredients and make sure to incorporate everything.
- Stir in shredded carrot and mashed banana until fully combined.
- Scoop the batter into the muffin tray and bake the muffins for 15-20 minutes or until cooked.
- Let the muffins cool on a wire rack. Let them cool completely before storing them in the refrigerator in an airtight container.
- If the bananas are not fully ripe, you can microwave them for 30 seconds.
- Make sure to squeeze the shredded carrots to take out extra moisture.
Serving: 1 muffin
|Calories: 145kcal||Carbohydrates: 20g|
|Protein: 20g||Cholesterol: 36mg|
|Sugar: 11g||Sodium: 112mg|