Carrot-banana muffins
These Banana Carrot Muffins bring together the best parts of banana bread and carrot cake into one light, fluffy, and moist treat. Finished with a sprinkle of nuts and warming cinnamon, they make for a healthy breakfast option or just a convenient snack for those busy days.
Ingredients
Here is everything you need to bake these delicious muffins.
For batter
- 190 gr flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- a pinch of salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger (optional)
- 1/4 tsp ground nutmeg
- 40 ml vegetable oil
- 80 gr butter (melted)
- 2 large eggs at room T
- 200 gr brown sugar
- 80 g bananas (mashed)
- vanilla
- 200g grated carrots (about 3 large carrots)
Additional additives:
- chopped nuts, raisins, chocolate, and almond petals for decoration
Instructions for Baking Banana Carrot Muffins
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Preheat your oven to 180°C and line your muffin tin or prepare your molds. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well combined. This ensures your dry base is ready for the wet ingredients.
In a separate container, mix the vegetable oil, melted butter, eggs, sugar, mashed banana, vanilla, and grated carrots until smooth. Pour these wet ingredients into the dry mixture and stir gently—be careful not to overmix, as this keeps the texture light. Fold in any nuts if you like, or simply sprinkle almond flakes on top for a delightful finish.
Spoon the batter into the prepared forms. Bake for approximately 50 minutes at 180°C.
Since oven times can vary, test for doneness with a wooden skewer; insert it into the center, and if it comes out clean without any raw batter sticking to it, they are ready. Let them cool slightly in the pan before transferring to a wire rack. You can even top them with frosting if desired to enjoy your homemade treats.
