Moist Banana Carrot Muffins
These Banana Carrot Muffins are moist and fluffy and boast strong flavors from the real bananas and carrots and added cinnamon.
Equipment
Ingredients
- 2 large bananas overripe
- ⅓ cup oil vegetable, canola, or coconut
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup light brown sugar, tightly packed
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- ½ teaspoon salt
- 2 cups matchstick carrots
Instructions
- Preheat your oven to 400°F and line or spray your muffin tin.
- Peel your bananas and add them to a large mixing bowl. Use a fork to mash the banana, until completely broken down.2 large bananas
- Add your oil, eggs, vanilla extract, and brown sugar to the bowl with your mashed bananas. Use a whisk or hand mixer to combine until mostly smooth (a couple of larger pieces of banana is okay!).⅓ cup oil, 2 large eggs, 1 teaspoon vanilla extract, 1 cup light brown sugar, tightly packed
- Add flour, baking powder, cinnamon, and salt, and again use your whisk or hand mixer to combine until there are no lumps of powder present.2 cups all-purpose flour, 2 teaspoons baking powder, 1 tablespoon cinnamon, ½ teaspoon salt
- Fold in your matchstick carrots until they are evenly distributed.2 cups matchstick carrots
- Fill your muffin cups with batter, almost all the way to the top, leaving only about 1/2-inch of space.
- Bake for 20-25 minutes until a toothpick comes out clean.
Notes
- If you don't have overripe bananas, you can soften your bananas by sticking them in the oven while it's preheating. Keep it in its peel and place it on a baking sheet until the peel starts to turn black.
- Bananas for bananas? Hate waste? You'll love this collection of the best ripened banana recipes!
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