The Best Banana Carrot Muffins

many golden carrot muffins on a wire rack.

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.

Course Dessert

Cuisine American

Keyword banana carrot muffins, banana muffins with nutella, carrot banana muffins, carrot muffins

Prep Time 15

Cook Time 25

Servings

Calories 161kcal

Author Adina

Equipment

Muffin pan
Mixer

Ingredients

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

Instructions

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.

Notes

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.

Nutrition