Banana Carrot Muffins

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5 from 1 vote

An easy muffin recipe with mashed bananas and shredded carrots.

Prep Time15

Cook Time18

Cool Time5

Total Time38

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 147kcal

Author: Taylor Ellingson

Ingredients

¾ cup granulated sugar
2 large eggs
½ cup unsweetened applesauce
2 tablespoon honey
2 medium ripe bananas mashed
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup all-purpose flour
½ cup whole wheat flour
1 cup shredded/grated carrots

Instructions

Preheat the oven to 350 degrees F.
Grease a 12 muffin muffin pan with cooking spray and set aside.
In a large bowl, mix together the sugar, eggs, applesauce, honey, and mashed bananas until well combined.
Add the baking soda, baking powder, cinnamon, nutmeg, ginger, salt, all-purpose flour, and whole wheat flour, mixing with a spatula until just combined. Don't overmix.
Fold in the grated carrots.
Fill the muffin pan ¾ full.
Bake in the preheated oven for 15-18 minutes, until golden brown and no longer soft/mushy on the top.
Cool for 5 minutes in the muffin pan and then transfer to cooling rack to cool completely.
Enjoy!

Notes

Use ripe bananas. Be sure to use very ripe/over-ripe bananas in this muffin recipe. They become sweeter the more ripe they are and are easier to mash.

Use a food processor to grate your carrots. This is so easy to do and makes grating vegetables super easy!

Swap Greek yogurt of applesauce. If you don't have applesauce, you can use Greek yogurt instead!

Nutrition