Banana Carrot Muffins

5 from 1 vote

Banana carrot muffins are a combination of banana bread and carrot cake, cooked together in the shape of muffins. This easy and delicious recipe is an excellent healthy snack, breakfast or dessert, and nobody can guess that they contain hidden fruit and vegetables.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Keyword: banana bread, bananas, carrot, carrot cake, dairy free, easy, healthy, muffins

Servings: muffins

Calories: 192kcal

Author: Tonje

Equipment

Muffin Pan
Mixing Bowl

Ingredients

1 ⅔ cups all-purpose flour
1 cup mashed banana (2-3 bananas)
1 cup finely grated carrots
½ cup honey
⅓ cup olive oil
2 eggs
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon vanilla extract
1 ½ teaspoon cinnamon
½ teaspoon salt

US (cups) - UK (ml/g)

Instructions

Pre heat your oven to 375 F / 190 C / 170 C fan oven.
Mash bananas with a fork or a food processor. Peel and finely shred the carrots.
Combine the wet ingredients in a mixing bowl: mashed banana, shredded carrot, olive oil, honey, vanilla extract and eggs. Stir or whisk until the ingredients are combined.
Add the dry ingredients to the wet. This includes the all-purpose flour, baking soda, baking powder, salt and cinnamon. Use a spoon or spatula to combine, as this mixture will be quite thick. Stir until the ingredients are just incorporated.
Live a muffin pan with 12 muffin liners, and divide the muffin mixture between the liners. Try to make them evenly sized.
Optionally: top the muffins with a garnish, such as diced nuts, seeds or rolled oats.
Bake in the middle of the oven for 20 minutes, or until a toothpick inserted into the middle of the muffins come out clean.
Leave the muffins to rest for about 10 minutes to allow them to cool down before serving.

Video

Notes

Store leftovers at room temperature for up to 3 days, or freeze for up to 6 months.
Add cream cheese frosting to turn these muffins into cupcakes!

Nutrition