Description
Delicious and moist carrot cake muffins made with ripe bananas and shredded carrots, lightly spiced with cinnamon and optionally enhanced with walnuts for a nutritious and flavorful treat perfect for breakfast or snacks.
Ingredients
Scale
Main Ingredients
- 1 ½ cups mashed ripe bananas (about 3 medium bananas)
- ¼ cup granulated sugar
- ⅓ cup canola or vegetable oil (plus more for greasing)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- 1 cup shredded carrot
- 1 teaspoon ground cinnamon
- ¼ cup crushed walnuts (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375 degrees Fahrenheit and lightly grease a muffin tin to prevent sticking.
- Mix Wet Ingredients: Place the mashed bananas in a large mixing bowl.
- Combine Dry Ingredients: Add the sugar, oil, baking powder, baking soda, salt, flour, and cinnamon to the bananas. Gently mix together until well combined, ensuring the batter is smooth but not overmixed.
- Add Carrots and Walnuts: Fold in the shredded carrots and crushed walnuts if using, distributing them evenly throughout the batter.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup to the top to ensure nicely shaped muffins.
- Bake: Bake the muffins for 25 minutes or until they turn golden brown and a toothpick inserted in the center comes out clean.
Notes
- You can substitute walnuts with pecans or omit nuts if preferred or allergic.
- Make sure bananas are very ripe for the best natural sweetness.
- Do not overmix the batter to maintain a tender crumb texture.
- Allow muffins to cool slightly before removing from the tin to avoid breaking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Keywords: carrot cake, muffins, banana, breakfast, snack, cinnamon, walnuts, healthy muffins
