Banana and Carrot Muffins
These banana and carrot muffins are delicious with a little pat of butter or a dollop of cream cheese – but for the kiddos, they’re perfect just as they are for a quick and healthy breakfast.
This easy recipe for healthy muffins is sure to become a favorite of the whole family. The recipe calls for just a few simple ingredients and is a great way to use up overripe bananas.
If you liked my Cranberry White Chocolate Muffins, you have to give these Banana Carrot Muffins a try!
Ingredients
- All-purpose flour or white whole-wheat flour
- Baking soda
- Baking powder
- Salt
- Pumpkin pie spice
- Large eggs
- Bananas
- Brown sugar (light or dark)
- Vanilla extract
- Shredded carrots
- Oil (extra virgin olive oil, vegetable oil or canola oil)
- Oats
Variations
If you don’t have pumpkin pie spice, you can use apple pie spice, or the following: 3/4 teaspoon of ground cinnamon, 1/2 teaspoon each of ground nutmeg and ground ginger, and 1/4 teaspoon each of ground cloves and ground allspice.
Similar Recipes
Muffins are such a quick and easy breakfast for school mornings. They make great snacks, too! Here are some recipes for you to check out the next time you’re in the mood for muffins!
Serving Suggestions
Everyone will love these delicious muffins warm from the oven and the next day, too. For brunch, serve them with cream cheese or flavored butter like cinnamon honey butter or maple butter.
Banana and Carrot Muffins
Not ready to make these delicious banana carrot muffins yet? Don’t forget to pin the tasty recipe for later!
When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Banana and Carrot Muffins
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Ingredients
Muffins
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2¼ teaspoon pumpkin pie spice
- 2 large eggs
- 1 cup ripe bananas mashed, (approx. three small bananas approximately)
- 1/2 cup packed brown sugar light or dark
- 1 teaspoon vanilla extract
- 3/4 cup carrots shredded (about 1 large carrot)
- 1/3 cup vegetable oil
Topping
- 2 tablespoons light brown sugar
- 1/4 cup quick cooking oats
Instructions
- Preheat your oven to 375°F.
- While the oven preheats, pulse the banana and carrot together in a food processor. Your batter may have small chunks of carrot and not be entirely smooth. This is normal. (And delicious!)1 cup ripe bananas, 3/4 cup carrots
- In a mixing bowl, combine the dry ingredients, except the sugar. Set side.1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 2¼ teaspoon pumpkin pie spice, 2 cups all purpose flour
- In a large mixing bowl, beat together the eggs and other wet ingredients. Then, mix in the sugar.2 large eggs, 1/2 cup packed brown sugar, 1 teaspoon vanilla extract, 1/3 cup vegetable oil
- Gently stir the flour mixture into the wet ingredients until just combined. Take care not to overmix.
- Line a muffin tin with paper liners and pour the batter evenly into each well until they are about 2/3 full.
- In a small bowl, mix together the topping ingredients. Sprinkle it over the top of the muffins.2 tablespoons light brown sugar, 1/4 cup quick cooking oats
- Bake 13-15 minutes or until a knife inserted comes out clean.
Nutrition
Just made these and they turned out great! I didn’t have apple sauce on hand so I just mashed up a banana instead. Yummy!
I loved this Two Tarts recipe and their site has recently been taken down! Do you happen to have the original recipe on hand or recall how you changed yours? Thanks!
Oh no, that’s a bummer! Sorry, I don’t know exactly what changes I made.