Description
Delicious and moist carrot and banana muffins that are perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup Grated Carrots (about 2 medium or 1 large)
- 1 cup Mashed Bananas (3 medium-large)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup light brown sugar (or cane sugar)
- 1/3 cup coconut oil
- 1 1/2 cup all-purpose flour (or any other flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon powder
- 1/2 cup pecans (chopped-optional)
Instructions
- Preheat the oven to 350°F and prepare a muffin pan with cooking spray or muffin liners.
- In a bowl, add the 1 cup Mashed Bananas, 2 large eggs, 1 teaspoon vanilla extract, 1/2 cup light brown sugar, and 1/3 cup coconut oil. Whisk to incorporate.
- Next, add the 1 cup Grated Carrots and stir again. Set aside.
- In a separate bowl, mix in the 1 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon powder.
- Add the flour to the wet carrot and banana mixture and mix to incorporate using a silicone spatula.
- Fold in the 1/2 cup pecans (chopped) if using.
- Divide the batter equally in the prepared pan and bake for 22-24 minutes or until a toothpick comes out clean.
- Allow the muffins to cool for 5 minutes and enjoy.
Notes
- Store muffins in an airtight container for up to 3 days or freeze for later use.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg