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.
- 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.
The most common reason that muffins don't rise is because your baking powder or baking soda is too old. They should be replaced every six months once opened.
Yes. Butter has a better flavor to it, but oil will work great and a lot of times produces a lighter crumb.
Yes. My kids do not like nuts, so I don't usually add them to things, but you can add about a half cup of nuts.
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.
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
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Banana Carrot Muffins
- 2 ripe bananas
- 1 cup grated carrots
- ½ cup butter melted
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs room temp
- 2 teaspoon vanilla
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- turbinado sugar for sprinkling on top
- Preheat oven to 350°F. Spray a muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a medium bowl mash banana's. Add carrots, melted butter and sugars and whisk until smooth. Add the eggs, and vanilla.
- Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
- 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.
- Bake for 17-20 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. Allow to cool.
Saw your post and got up off of the couch to make them. Quick, easy, and delicious, with pantry staples. Thanks for another good one! 🙂
Yay!!! I'm so glad! Thanks for trying them!
These were sooo good!! I made some subs since we have an egg allergy (2 flax eggs) and I had some ingredients that need to be used. I used a cup of grated zucchini and carrots that I had leftover from a dinner. My son was real disappointed they didn’t have chocolate chips until he tasted them. Both my boys gobbled them up so fast! Fantastic recipe!!
These were sooo good!! My boys were disappointed they didn’t have chocolate chips until they tasted them and then they gobbled them up so fast! I subbed 2 flax eggs for real eggs because we have an egg allergy. I also happened to have a cup of grated zucchini and carrots and it worked beautifully! Fantastic recipe! Now to keep my pregnant self from finishing them all today!
I made these yesterday and they are already gone today. My teenager asked me to make more. Great for grabbing as she leaves for school. So so good any time! Thank you!