These moist, fluffy carrot banana muffins are lightly sweetened, full of warm spices, and perfect for breakfast or a snack anytime!
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Why You’ll LOVE This Recipe
You are going to love this muffin recipe because of how fluffy they get! They are incredibly fluffy, just as the name describes.
These muffins are a great option to make at the beginning of the week to add to your lunchbox, paired with yogurt for breakfast, or as a dessert!
When to Make Carrot Banana Muffins
Make a batch of two of Carrot Banana Muffins in the spring to enjoy whenever the craving strikes.
Sure, carrots may be more popular in the spring time but thankfully, they are available year-round! This means you can make these Carrot Banana Muffins whenever you’d like!
Ingredients
The main ingredients you want to be sure to have are:
Carrots– Grab regular carrots or baby carrots and grate them yourself for the best result.
Bananas– The more brown the more sweet!
In addition, you will need: eggs, vanilla extract, veggie oil, flour, sugar, cinnamon, baking soda, baking powder, and nutmeg.
How to Make Carrot Banana Muffins
You can make these muffins in about 10 minutes!
Peel your carrots then shred them. Set them aside. Then, mash your banana and set aside.
Add all your wet ingredients to a bowl and dry ingredients to a second bowl. Pour your wet ingredients into the bowl of dry ingredients and combine.
Lastly, divide the mixture into the twelve spots of a greased muffin tin. Bake in the oven, allow to cool, and you’ve got a tasty snack!
Expert Tips and Tricks
If you like a sweeter muffin, allow your bananas to become very ripe. Like so ripe you don’t know if they’re still good.
Okay, you know what I mean- make sure the banana is still safe to eat. The more ripe, the more sweet!
Additions and Substitutions
Some delicious additions would be:
- Chopped nuts
- Ginger
- Shredded coconut
- Chocolate chips
Or, try topping these muffins with:
- Cream cheese
- Greek yogurt
- Blended cottage cheese
Frequently Asked Questions (FAQ’s)
If your question hasn’t been answered so far, you may find it here! If not, leave it in the comments down below and I will get you answer as soon as I am able to!
Are Carrot Banana Muffins healthy?
Healthy is a relative term! These muffins have a bit of carrot and banana in each muffin, which is better than none!
What are the black bits?
Fiber! The baking soda causes the fiber from the banana to darken! So, don’t worry if you see some black bits in these muffins- you can be reassured you’re getting in some fiber!
What should I eat with these muffins?
Try having these muffins with some Greek yogurt for breakfast, paired with a cheese stick as a more balanced snack, or crumbled over a bowl of vanilla ice cream as dessert!
How do I store Carrot Banana Muffins?
Store your Carrot Banana Muffins in an airtight container for up to three days. Unfortunately, any longer will make the muffins a bit too moist.
A Word From a Registered Dietitian
Sure, these aren’t a crazy high-protein, veggie-packed muffin but they don’t taste that way either!
These are a balanced muffin with some fruit and veggies but also with some added sugar to make them tasty.
Enjoy the process of making these either solo or with a loved one. Then, sit down and
Craving More?
Once you make this Fluffy Carrot Banana Muffins be sure to leave a comment below! It’s always helpful for others to know someone else has had success!
I’d love to see how it turns out. Tag me on Instagram so I can share it with others as well!
Try some of these other recipes:
Incredibly Fluffy Carrot Banana Muffins Recipe
Incredibly Fluffy Carrot Banana Muffins
Equipment
- 1 Grater
Ingredients
- 1 Cup Banana Mashed
- 2 Eggs
- 1 Cup Carrot Grated
- ½ Tablespoon Vanilla Extract
- ⅓ Cup Vegetable Oil
- 1 ¾ Cup Flour All-purpose
- ½ Cup Sugar
- 1 Teaspoon Cinnamon
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- ½ Teaspoon Nutmeg
- ⅛ Teaspoon Salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a muffin tin with non-stick spray and set aside.
- Mash your banana.
- Clean your carrots and remove the outer layer. Use a grater to shred.
- In a large bowl combine the mashed banana, eggs, shredded carrot, vanilla extract, and veggie oil.
- In a separate medium bowl combine the flour, sugar, cinnamon, baking soda, baking powder, nutmeg, and salt.
- Combine the medium bowl of dry ingredients into the large bowl of wet ingredients.
- Divide the mixture evenly between the 12 muffin cavities.
- Bake for 18-20 minutes. Insert a toothpick and when it comes out clean the muffins are done. Remove from the oven and allow to fully cool. Enjoy!
Notes
Nutrition
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