Banana Carrot Muffins
Banana Carrot Muffins are moist, fluffy and delicious! They are filled with sweet ripe bananas, carrots and cinnamon.
Ingredients
- ⅔ cup mashed spotty-brown bananas - About 2 bananas, but measure out the bananas after they have been mashed to be sure.
- ½ cup granulated sugar
- 2 eggs at room temperature
- ⅓ cup avocado oil or olive oil
- ⅓ cup milk at room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cup all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¾ cup grated carrots - Grate large peeled carrots or baby carrots with a box grater or use a food processor.
Instructions
- First, preheat the oven to 350 degrees F. Line your muffin pan with liners.
- Grate large peeled carrots or baby carrots with a box grater or use a food processor. I like throwing some baby carrots into a food processor.
- Add mashed banana, sugar, eggs, oil, milk and vanilla extract to a large mixing bowl. Then, whisk well.
- Add in the flour, baking powder, baking soda, salt and cinnamon. Use a rubber spatula to combine. When the flour is almost all mixed in, fold in the grated carrots.
- Fill each muffin cup about ¾ of the way with muffin batter. Bake at 350 degrees F for 18-22 minutes, or until toothpick inserted comes out clean.
- Keep muffins in the muffin pan for about 3-5 minutes. Then, remove and transfer to a wire rack to cool completely before enjoying.
Nutrition Facts
Banana Carrot Muffins
Amount Per Serving
Calories 182
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Trans Fat 0.003g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 28mg9%
Sodium 193mg8%
Potassium 105mg3%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 11g12%
Protein 3g6%
Vitamin A 1162IU23%
Vitamin C 1mg1%
Calcium 49mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
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