Banana Carrot Muffins

A quick and easy muffin recipe loaded with ripe bananas, nuts, and freshly grated carrots.

Course Bread

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 194kcal

Author Amee

1.5 cups unbleached all-purpose flour I also like to use white whole wheat flour for this recipe.
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ cup coconut sugar you can also use maple sugar, light brown sugar, or Purecane zero calorie brown sugar for a reduced sugar option
½ cup vanilla Greek yogurt
⅓ cup avocado oil or melted butter
2 large eggs
1 teaspoon vanilla extract
3 medium very ripe bananas mashed (you'll end up with a heaping cup of mashed banana)
1 cup carrots finely grated
¾ cup pecans (or walnuts) chopped and divided

Preheat the oven to 350 degrees F and line 14 muffin tins with cupcake liners.
In a large bowl, whisk the first 6 dry ingredients together until mixed. If you're using coconut sugar, make sure to sift out any lumps.
In a separate mixing bowl, whisk together the yogurt, oil, eggs, mashed banana and vanilla extract until smooth.
Stir the wet mixture into the flour mixture until just combined. Then fold in the grated carrots and ½ cup of the nuts.
Using a large cookie scoop, divide the batter evenly between 14 cupcake liners and sprinkle the tops with the remaining ¼ cup of chopped nuts.
Bake for 20-25 minutes, until a toothpick or cake tester comes out clean.

Spoon the flour into your dry measuring cup and level it off with a knife. You'll have too much if you scoop the flour directly from the container with the measuring cup.
Coconut and maple sugar tend to clump during storage, so be sure to sift them before use.
Make sure all of your perishable ingredients are at room temperature before mixing the batter, so the ingredients absorb and bake evenly.
Don't overmix! Once the wet ingredients are thoroughly combined with the dry mixture, and you've folded in the carrots and nuts, pour the batter into the muffin tin, and get it in the oven.
Don't overfill the muffin tins. Instead, fill the tins ⅔rds full, so the batter doesn't spill over the sides as it bakes.
Five minutes should be enough time for the muffins to cool before popping them out of the tin. Any longer, and the muffins may get soggy.