Banana Carrot Muffins

These one bowl banana carrot muffins are a perfect blend of sweet banana and carrots with warm spices that resemble carrot cake. They're the perfect breakfast or afternoon snack.

Banana carrot muffins have quickly become a new staple at my home. We always seem to have both carrots and brown bananas waiting to be used up, and these quick and tasty muffins are perfect for that. Not to mention I love getting some extra veggies in for my kids without them even realizing it!

If you're looking for other ways to use from brown bananas that are sitting on your counter, this sour cream banana bread is absolutely delicious. You could also try my favorite banana biscoff bundt cake, or something simple like my chocolate peanut butter protein shake that uses banana to help with texture and sweetness.

WHY YOU WILL LOVE THESE

ONE BOWL- Only one bowl means easy to make and easy clean up. They're perfect to get your kids involved in making.

FRUIT & VEGGIES- I always love when I can get fruits and veggies into something without compromising on the taste. Having both the carrots and bananas in here help them stay so moist also.

BASIC INGREDIENTS- These muffins are made with simple ingredients that you almost always have on hand. I'm pretty sure brown bananas are as much a staple as yellow ones on my counter.

INGREDIENT NOTES

• Bananas- I don't give an exact measurement, 2 banana's seems to always be fine when I make these.
• Carrots- Grating the carrots yourself is best so that they are very finely shredded.
• Butter- You're going to use melted butter here, but using vegetable or coconut oil would work fine also.
• Eggs- Try to use room temperature eggs if possible.
• Turbinado Sugar- This thick sugar is what gives the muffins a nice crunch on top.

STEP BY STEP INSTRUCTIONS

STEP ONE: PREP OVEN AND PANS. Preheat oven to 350°F. Spray a muffin pan with nonstick spray or line with cupcake liners. Set aside.

STEP TWO: WET INGREDIENTS. In a medium bowl mash banana's. Add carrots, melted butter and sugars and whisk until smooth. Add the eggs, and vanilla. 

STEP THREE: DRY INGREDIENTS. Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.

STEP FIVE: BATTER IN MUFFIN TIN. Spoon batter into prepared muffin pan. You want to batter to be ¾ filled in each muffin cup. Sprinkle tops of batter with turbinado sugar.

STEP SIX: BAKE. Bake for 17-20 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. Allow to cool.

EXPERT BAKING TIPS

Grating the carrots is better than using shredded so that there are small bits throughout each muffin.

Topping the muffins with coarse turbinado sugar is what gives the muffins a slightly crispy/crunchy top. 

I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

FAQ

STORING AND FREEZING

These banana carrot muffins can be stored in an airtight container at room temperature for 3-4 days while remaining fresh. Keep in mind that the tops of the muffins will get soft once in a sealed container.

FREEZING

I love freezing my muffins and pulling them out for a quick on the go breakfast. You can store them all together in a large ziplock bag or airtight container, or place them in individual bags so you can grab one every time you want one.

OTHER MUFFIN RECIPES TO TRY

Double Chocolate Zucchini Muffins

Cranberry Orange Muffins

Blueberry Coffee Cake Muffins

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do. 

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