Breakfast & Brunchcolleenchristensennutrition4.5
Easy Banana Carrot Muffins
Soft and fluffy banana carrot muffins are the perfect way to start your day or to enjoy as a mid-afternoon on-the-go snack!
👥 12 Servings⏱️ Prep & Cook: 34 min⏳ Prep: 10 min🔥 Cook: 24 min👤 Colleen Christensen📖 colleenchristensennutrition
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
📝 Preparation Steps
1
Preheat oven to 375 and line a muffin tin with liners or spray with non-stick spray, set aside.
2
Mash bananas in a large bowl with a potato masher (may also use a fork)
bananas (ripe and spotty!)2
3
Add in egg, vanilla and butter, mixing well.
vanilla1 tsp
4
Next, add the flour, sugar, soda, cinnamon, salt and nutmeg until well combined and uniform.
sugar1 cupsoda1 tsp
5
Fold in the shredded carrots and walnuts (if using)
6
Pour batter into prepared muffin tin (topping with extra walnuts if desired) and bake for ⏱️ 22-24 minutes. Muffins are done when they are golden and a toothpick inserted comes out clean.
7
Allow muffins to cool fully before storing in an air tight container for 5-7 days on the counter. May also freeze the muffins and keep for 2-3 months.
Nutrition Facts
calories
245 kcal
fat Content
12 g
serving Size
1 g
fiber Content
2 g
sugar Content
20 g
sodium Content
131 mg
protein Content
3 g
cholesterol Content
51 mg
carbohydrate Content
33 g
saturated Fat Content
5 g
unsaturated Fat Content
5 g
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