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Banana and Carrot Muffins

banana and carrot muffins on a white plate.
Author: Farwin Simaak
These Banana and Carrot Muffins, full of grated carrots and bananas with warm spices are great for on-the-go breakfast or a snack the whole family will love. This is a one bowl recipe and so convenient, plus it freezes well too.
5 from 5 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12

Ingredients
 

  • 2 ripe bananas medium
  • 2 eggs large
  • ⅓ cup oil light olive oil, sunflower, canola or vegetable oil
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 1 ½ cup all-purpose flour*
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 cup grated carrot

Optional

  • ⅓ cup walnuts
  • ¼ cup raisins

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit. Line a 12-tin muffin pan with paper liners.
  • Mash ripe bananas in a large bowl. Push the bananas to one side of the bowl and crack two eggs into the other side. Lightly beat the eggs.
  • Pour in oil, vanilla extract, brown sugar, cinnamon, nutmeg, and salt. Whisk until well combined.
  • Add flour, baking powder, and baking soda. Mix until well combined.
  • Fold in grated carrots, and add chopped nuts and raisins if using.
  • Spoon the batter into 12 muffin tins. Top with chopped walnuts and a sprinkle of extra brown sugar.
  • Bake at 375°F (190°C) for 15 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for 5 minutes and transfer to a wire rack.

Notes

* I used unbleached white flour. Feel free to use whole wheat pastry flour or all-purpose flour.
Store: The muffins can be kept at room temperature for a day and in the fridge for 3 to 5 days. Reheat in the microwave for a few seconds.
Freeze: Wrap them individually in plastic wrap and store them in a freezer-safe bag or container. Thaw them at room temperature or reheat them in the microwave before serving.

Nutrition

Serving: 1 muffin | Calories: 211 kcal | Total Carbs: 30 g | Protein: 3 g | Fat: 9 g | Saturated Fat: 1 g | Sodium: 151 mg | Fiber: 2 g | Sugar: 12 g | Vitamin A: 1835 IU | Vitamin C: 3 mg | Calcium: 43 mg | Iron: 1 mg | Net Carbs: 28 g
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Course Breakfast
Cuisine American