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–+ servings
Banana Carrot Muffins with a moist, crumbly interior and a dollop of melted butter, topped with pecans.

Banana Carrot Muffins

5 from 1 vote
A delightful balance of Banana Carrot Muffins, these muffins are perfect for a quick breakfast or weekend brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Total Time 50 minutes
Servings: 14 Muffins
Course: Breakfast
Cuisine: American
Calories: 145
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ⅓ cups all-purpose flour For the base of the muffin batter
  • 1 teaspoon baking powder Leavening agent for rise
  • ½ teaspoon baking soda Helps the muffins rise
  • ¼ teaspoon fine sea salt Enhances flavor
  • ¼ teaspoon cinnamon For a warm spiced flavor
  • ½ cup granulated sugar Regular sugar for sweetness
  • ¼ cup brown sugar Adds a rich caramel-like flavor
  • ½ cup unsalted butter melted and slightly cooled For moisture and texture
  • 2 large eggs room temperature Bind the ingredients together
  • 1 teaspoon vanilla extract For flavor
  • 1 cup finely shredded carrot Fresh carrots, finely shredded
  • ¾ cup mashed bananas About 2 large bananas, for natural sweetness
  • ½ cup pecan chips optional Adds crunch and a nutty flavor

Equipment

  • 1 Muffin tin A standard 12-cup muffin tin works perfectly. Adjust baking time for larger or smaller tins.
  • 2 Mixing bowls One large for dry ingredients and one medium for wet ingredients.
  • 1 Whisk For mixing the dry ingredients and combining the wet ingredients smoothly.
  • 1 Wooden spoon or spatula For folding the batter together without overmixing.
  • 1 Measuring cups and spoons For accurate measurements of ingredients.
  • 1 Box grater or food processor For shredding the carrots; a fine shred works best.

Method
 

  1. Preheat your oven to 350°F and line 12 muffin tins with liners.
  2. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar.
  3. In a separate bowl, whisk together the melted butter (cooled), eggs, and vanilla extract.
  4. Add the wet mixture to the dry ingredients and stir until just combined. The batter will be thick.
  5. Fold in the shredded carrot and mashed bananas, mixing gently to combine. Don't overmix!
  6. Scoop the batter into the muffin tin, filling each cup about ¾ full. If desired, sprinkle pecan chips on top of each muffin.
  7. Bake for 17–20 minutes or until a toothpick comes out clean and the tops bounce back when touched.
  8. Allow the muffins to cool in the pan for 2-3 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 145kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 36mgSodium: 112mgPotassium: 88mgFiber: 1gSugar: 11gVitamin A: 1550IUVitamin C: 1mgCalcium: 27mgIron: 1mg

Notes

These muffins are light, fluffy, and sweet with the perfect touch of banana and carrot flavors. Great for meal prep or a cozy brunch with friends.

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