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banana carrot muffin on white plate
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Banana Carrot Muffins

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 muffins
Author Erin Dooner

Ingredients

  • 1 cup (100 grams) freshly grated carrots
  • 1/2 cup (55 grams) chopped walnuts or a sprinkling of oats, optional

Wet Ingredients:

  • 1 cup (250 grams) mashed bananas, from about 2 medium to large bananas
  • 2 large (50 grams each, out of shell) eggs
  • 2/3 cup (133 grams) brown sugar or coconut sugar
  • 1/3 cup (80ml) oil
  • 1 teaspoon pure vanilla extract

Dry Ingredients:

  • 2 cups (250 grams) all-purpose flour or whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger, optional
  • 1/8 teaspoon ground nutmeg, optional
  • 1/4 teaspoon salt

Instructions

  • Preheat the oven to 375 °F (175 °C). Line a muffin pan with 12 liners.
  • In a large mixing bowl, mix together the wet ingredients until combined.
  • In a medium mixing bowl, stir together the dry ingredients.
  • Add the dry mix to the wet but don't over mix.
  • Fold in the carrots.
  • Fill each liner about 3/4 full with top with nuts or a sprinkling of oats, if desired.
  • Bake for 15-20 minutes or until a toothpick inserted in the center of one comes out clean.
  • Immediately turn out onto a wire rack to cool completely.
  • Store cooled leftovers in an airtight container for up to 4 days.

Notes

Adapted from Dish It Girl