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

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