Description
Deliciously moist and flavorful carrot banana muffins that combine the sweetness of ripe bananas with the subtle spice of cinnamon and the crunch of nuts. Perfect for a healthy breakfast, snack, or dessert, these muffins are easy to make with simple ingredients and bake quickly in the oven.
Ingredients
Dry Ingredients
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 2 ripe bananas (mashed)
- ½ cup brown sugar (packed)
- ¼ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup finely grated carrots
- ½ cup chopped nuts (walnuts or pecans, optional)
Instructions
- Preheat and Prepare Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until well combined, then set aside.
- Combine Wet Ingredients: In another bowl, mash the ripe bananas thoroughly using a fork. Add the brown sugar, vegetable oil, egg, and vanilla extract then mix until everything is smoothly blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender; some lumps are fine.
- Add Carrots and Nuts: Fold in the finely grated carrots and chopped nuts (if using), distributing them evenly through the batter.
- Fill Muffin Cups: Spoon the batter evenly into the muffin cups, filling each about two-thirds full for good rise and even baking.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, ensuring a perfect texture.
Notes
- You can substitute walnuts or pecans with any nuts of your choice or omit them for a nut-free version.
- Make sure not to overmix the batter to keep the muffins light and fluffy.
- Ripe bananas are essential for sweetness and moisture — look for bananas with brown spots.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For an added twist, try adding a handful of raisins or shredded coconut to the batter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
