You’ll never believe that these soft & fluffy banana carrot muffins can be ready in an hour! Easy to make, plenty moist and filled with everyday wholesome ingredients, these healthy banana carrot muffins are ones the whole family will love.
How To Make Banana Carrot Muffins
This simple Banana Carrot Muffins recipe is as easy as 1, 2, 3!
- Mash bananas with apple butter, vanilla, and egg. If using frozen bananas, allow them to defrost before starting the cake, or nuke them for a minute.
- Combine dry ingredients and stir into the banana mixture just until incorporated. Over-mixing can cause the batter to become too dense and heavy, so don’t worry about mixing “perfectly.”
- Fold in the nuts and carrots and pour into the prepared pan.
Banana Carrot Muffins will keep on the counter wrapped in foil, saran wrap, or in an airtight container for a few days. You can extend the expiry date by keeping it in the fridge for up to a week.
Personally, I like to keep a few wrapped in foil on the counter and I freeze the rest. And to be honest, they are not going to last a week in my house anyway! All my neighbors will be knocking for a snack 🙂
To Freeze
Bananna Carrot Muffins are one of those wonderful foods that freeze beautifully. I like to wrap them individually in wax paper then place in a freezer ziplock bag. Then all I have to do is pull out a piece, warm it up, and enjoy with a cup of coffee! Top it with cream cheese frosting, and it will taste just as good or better than it did on the day you made it!
If you love Breakfast and Brunch as much as I do, you’ll love these other recipes!
- Banana Carrot Muffins
- Dutch Baby Pancake
- Blackberry Scones
- Apple Butter Carrot Muffins
- Chocolate Almond Biscotti
Banana Carrot Muffins
You’ll never believe that these soft & fluffy banana carrot muffins can be ready in an hour! Easy to make, plenty moist and filled with everyday wholesome ingredients, these healthy banana carrot muffins are ones the whole family will love.
Ingredients
- 3 bananas, mashed
- 1/2 cup veg oil (or apple butter, or mayo, or apple sauce)
- 1 egg
- 1 1/2 cup flour
- 1/2 cup sugar
- 1 tsp vanilla
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup pecans
- 1/2 cup carrots, shredded (1 large carrot)
Directions
- Preheat oven to 350°F. Line an 8×4 pan with parchment paper for a loaf, or spray down cupcake pans, or large cupcake pans, with non stick spray (pictured here are the large cupcake pans).
- Combine mashed bananas, apple butter, vanilla and egg in a small bowl.
- Combine flour, sugar, baking soda and salt in a medium bowl. Stir dry mixture into banana mixture a bit at a time until moistened.
- Fold in pecans and carrots.
- Pour into prepared pan and bake 55-65 minutes or until a toothpick comes out clean (for a loaf), 30 minutes for large cupcakes, and 18-20 minutes for normal cupcake pans. Times may vary so keep an eye on them!
- Remove from oven and allow to cool completely.
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The Cook Nook 