Description
Deliciously moist and fluffy muffins that combine sweet bananas and earthy carrots for a perfect breakfast treat.
Ingredients
Scale
- 1⅓ cups (165g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar
- ½ cup (113g) unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup (180g) mashed ripe bananas
- 1 cup (100g) finely shredded carrots
- Optional: ½ cup chopped walnuts or pecans, ⅓ cup raisins or dried cranberries, ¼ cup mini chocolate chips, 1 tablespoon orange zest
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together the dry ingredients in a large mixing bowl.
- Mash the bananas in a separate bowl and mix in the melted butter, eggs, and vanilla.
- Combine the wet and dry ingredients, mixing until just combined.
- Fold in the shredded carrots gently.
- Portion the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 18-20 minutes, until golden brown.
- Cool the muffins in the pan for 5 minutes before transferring to a wire rack.
Notes
Perfect for breakfast or snacks. These muffins freeze beautifully for meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 15g
- Sodium: 165mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg