Description
A delightful balance of Banana Carrot Muffins, these muffins are perfect for a quick breakfast or weekend brunch.
Ingredients
Scale
- 1 ⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¼ teaspoon cinnamon
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup unsalted butter melted and slightly cooled
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup finely shredded carrot
- ¾ cup mashed bananas
- ½ cup pecan chips optional
Instructions
- Preheat your oven to 350°F and line 12 muffin tins with liners.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar.
- In a separate bowl, whisk together the melted butter (cooled), eggs, and vanilla extract.
- Add the wet mixture to the dry ingredients and stir until just combined. The batter will be thick.
- Fold in the shredded carrot and mashed bananas, mixing gently to combine. Don’t overmix!
- Scoop the batter into the muffin tin, filling each cup about ¾ full. If desired, sprinkle pecan chips on top of each muffin.
- Bake for 17–20 minutes or until a toothpick comes out clean and the tops bounce back when touched.
- Allow the muffins to cool in the pan for 2-3 minutes before transferring them to a wire rack to cool completely.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 145
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg