Easy Banana Carrot Muffins
Soft and fluffy banana carrot muffins are the perfect way to start your day or to enjoy as a mid-afternoon on-the-go snack!
Ingredients
- 2 bananas ripe and spotty!
- 2 eggs
- 1 tsp vanilla
- 1/2 cup melted butter cooled
- 1 1/4 cups flour
- 1 cup sugar
- 1 tsp soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1 1/2 cups shredded carrots I like to use a cheese grater!
- 1/2 cup toasted walnuts optional (let's use!)
Instructions
- Preheat oven to 375 and line a muffin tin with liners or spray with non-stick spray, set aside.
- Mash bananas in a large bowl with a potato masher (may also use a fork)
- Add in egg, vanilla and butter, mixing well.
- Next, add the flour, sugar, soda, cinnamon, salt and nutmeg until well combined and uniform.
- Fold in the shredded carrots and walnuts (if using)
- Pour batter into prepared muffin tin (topping with extra walnuts if desired) and bake for 22-24 minutes. Muffins are done when they are golden and a toothpick inserted comes out clean.
- Allow muffins to cool fully before storing in an air tight container for 5-7 days on the counter. May also freeze the muffins and keep for 2-3 months.
Notes
Bananas: Pick the ripest bananas you can find! They mash easily, and have a little boost of sweetness that works great in these banana carrot muffins.
Add ins: Feel free to get creative and add in some fun flavors to your muffins. Coconut, chocolate chips, and raisins all make good additions.
Nutrition Facts
Nutrition Facts
Easy Banana Carrot Muffins
Serving Size
1 g
Amount per Serving
Calories
245
% Daily Value*
Fat
12
g
18
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
5
g
Cholesterol
51
mg
17
%
Sodium
131
mg
6
%
Carbohydrates
33
g
11
%
Fiber
2
g
8
%
Sugar
20
g
22
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.