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Carrot banana muffins stacked over each other.
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Carrot Banana Muffins 

Sweet and fluffy banana muffins made with added shredded carrots. Easy, delicious, and perfect for breakfast, a snack, or dessert.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Dessert
Cuisine: American
Diet: Vegetarian
Skill Level: Beginner
Servings: 12
Author: Rena

Ingredients

  • 1 cup Grated Carrots about 2 medium or 1 large
  • 1 cup Mashed Bananas 3 medium-large
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup light brown sugar or cane sugar
  • 1/3 cup coconut oil
  • 1 1/2 cup all-purpose flour or any other flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon powder
  • 1/2 cup pecans chopped-optional

Instructions

  • Preheat the oven to 350°F and prepare a muffin pan with cooking spray or muffin liners.
  • In a bowl, add the 1 cup Mashed Bananas, 2 large eggs, 1 teaspoon vanilla extract, 1/2 cup light brown sugar, and 1/3 cup coconut oil. Whisk to incorporate.
    whisked mashed banana, oil, and eggs in a bowl.
  • Next, add the 1 cup Grated Carrots and stir again. Set aside.
    grated carrots added over the egg and banana mixture.
  • In a separate bowl, mix in the 1 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon powder.
    flour whisked in a bowl.
  • Add the flour to the wet carrot and banana mixture and mix to incorporate using a silicone spatula.
    muffin batter mixed in a bowl.
  • Fold in the 1/2 cup pecans (chopped) if using.
    Chopped pecans added over muffin batter.
  • Divide the batter equally in the prepared pan and bake for 22-24 minutes or until a toothpick comes out clean.
    batter adding into muffin cups in a pan.
  • Allow the muffins to cool for 5 minutes and enjoy.
    muffins placed on a wire rack to cool.

Notes

  • Allow the muffins to cool before removing from the pan. 
  • Grate the carrots really fine if you do not want them to be too visible in the muffins.
  • The pecans are optional if you have nut allergies or the kids don't like nuts.
  • Use any other neutral oil of your choice.
  • Don't like carrots, swap them for shredded zucchini. Make sure you squeeze the shredded zucchini well to drain out the excess liquid.

Nutrition

Calories: 205kcal | Carbohydrates: 27g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 152mg | Potassium: 160mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1842IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg