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Banana and Carrot Muffins

Banana and carrot muffins are a delicious and easy on-the-go breakfast option for busy mornings.
Course Breakfast, brunch
Cuisine American
Keyword Banana and carrot muffins
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 12
Calories 198kcal
Author Ang Paris

Ingredients

  • 2 cups all purpose flour or wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • teaspoon pumpkin pie spice
  • 2 large eggs
  • 1 cup mashed ripe banana approx. three small bananas approximately
  • ½ cup packed brown sugar light or dark
  • 1 teaspoon vanilla extract
  • 5 oz carrots shredded
  • cup oil extra virgin olive oil, vegetable oil or canola oil
  • 2 tablespoon Optional: sprinkle oats on top

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 mashed ripe banana, 5 oz carrots
  • When batter is ready add all of the remaining ingredients EXCEPT flour and pulse.
    1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 2¼ teaspoon pumpkin pie spice, 2 large eggs, ½ cup packed brown sugar, 1 teaspoon vanilla extract, ⅓ cup oil
  • Add the flour and pulse in the food processor until well combined.
    2 cups all purpose flour
  • Line a muffin tin with paper liners and pour the batter evenly into each well until they are about ¾ full.
    2 tablespoon Optional: sprinkle oats on top
  • Bake 18-22 minutes or until a knife inserted comes out clean.

Nutrition

Calories: 198kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 210mg | Potassium: 167mg | Fiber: 1g | Sugar: 11g | Vitamin A: 2022IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg