The Best Banana Carrot Muffins
Easy banana carrot muffins, the best I’ve ever had! They are a great breakfast or afternoon snack; you can take them to school or decorate them for a party; anything goes.
- 5.5 oz carrots 150 g/ 1 ½ cup loosely packed, Notes 1,2
- 6 oz bananas very ripe 175 g/ ¾ cup mashed, Note 3
- 1 ½ cups flour 175 g/ 6 oz, Note 4
- 3 eggs large
- 1 stick of butter very soft, 110 g
- ½ cup granulated sugar 100 g
- ⅔ cup ground almonds 80 g/ 2.8 oz
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt or Kosher
- 1 teaspoon cinnamon
Preheat the oven to 350°F (180°C) and line a muffin pan with paper liners.
Peel and grate the carrots on a box grater’s fine side (smaller holes). Set aside.
Peel and mash the bananas. Set aside.
Place flour, sugar, ground almonds, chopped almonds, baking powder, cinnamon, salt in a large mixing bowl and combine them with a spoon.
Add eggs, soft butter, grated carrots, mashed bananas. Mix well with the hand-held mixer.
Scoop the batter evenly into the prepared pan.
Bake for about 25 minutes until a skewer inserted in the middle of a muffin comes out clean.
Cool: Leave in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- A digital kitchen scale will give you the most precise measure ensuring the best bake possible (Amazon affiliate link).
- About two medium to large carrots or 1 ½ cup finely grated carrots (loosely packed), but I always recommend weighing this amount rather than guessing it by using cups.
- I weighed the bananas without the peel; you will about two small to medium bananas or ¾ cup of mashed bananas. Again, it is desirable to weigh the ingredients.
- I prefer cake flour, but all-purpose flour is fine as well.
Calories: 161kcal | Carbohydrates: 27g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 147mg | Potassium: 126mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2242IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg