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–+ servings
carrot banana muffins cooling on a wire rack.
4.67 from 3 votes

Carrot Banana Muffins

Delicious Carrot Banana Muffins are moist, lightly sweet, and filled with warm spices, carrots, ripe bananas, and crunchy toasted walnuts. They are the perfect fusion of banana bread and carrot cake!
Author Diana
Servings 12 muffins
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes

Equipment

  • Mixing Bowls
  • Whisk
  • Spatula
  • 12 cup muffin pan
  • Measuring cups and spoons
  • Wire rack

Ingredients

  • 1 cup (114 g) raw walnuts (or toasted, and skip the second step)
  • 2 ¼ cups (270 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • 2 large eggs at room temperature
  • 3 large (300 g) ripe bananas mashed
  • ½ cup (113 g) unsalted butter melted
  • ¼ cup (60 ml) avocado oil (can substitute olive, vegetable, or use all butter)
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups (200 g) shredded carrots

Instructions

  • Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners or lightly grease.
  • Spread walnuts on a baking sheet and toast for 5 minutes at 350°F (180°C). Allow to cool slightly, then roughly chop them.
  • In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and sugar until combined.
  • In another bowl, whisk together eggs, mashed bananas, melted butter, avocado oil, and vanilla until smooth.
  • Add the wet ingredients to the dry ingredients, stirring gently until just combined.
  • Gently fold in shredded carrots and ¾ cup of toasted walnuts.
  • Divide batter evenly into the muffin cups, filling each almost to the top. Sprinkle remaining walnuts on top.
  • Bake for 22 minutes, or until muffins rise and a toothpick inserted in the center comes out clean.
  • Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffin | Calories: 375kcal | Carbohydrates: 46g | Protein: 6g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 214mg | Potassium: 311mg | Fiber: 3g | Sugar: 22g | Vitamin A: 2980IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/carrot-banana-muffins/