BANANA CARROT MUFFINS
Banana Carrot Muffins are a healthier cross between banana bread and carrot cake in the best way possible. They're light, fluffy, and moist from the mix of extra ripe bananas and freshly shredded carrots. Meal prep them for a quick on-the-go breakfast or enjoy them for a relaxing weekend brunch. Either way, you'll fall in love with these muffins!
Provided by Becca Mills
Categories Breakfast
Time 25m
Number Of Ingredients 13
Steps:
- Pre-heat oven to 350°F. Line approximately 16 muffin tins.
- In a large mixing bowl, stir together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar. Set aside.
- In a separate medium bowl, whisk together the melted butter (slightly cooled), eggs, and vanilla. Stir the wet ingredients into dry ingredients until just incorporated. The batter will seem extra thick at this point but don't worry, that's normal! Gently stir in the shredded carrot and mashed banana until fully combined, but don't overmix.
- Scoop batter into muffin tins, approximately 2/3rds full. Top each muffin with approximately 1 1/2 teaspoons pecan chips, or as desired. Bake the muffins for 15-20 minutes until muffins bounce back when lightly touched and/or a toothpick comes out clean.
- Let the muffins cool in the pan for 2-3 minutes before transferring to a wire rack. Serve once the muffins are cool enough to handle, yet still warm. Let any leftovers cool completely and store in an airtight container at room temperature for 1-2 days, or in the fridge.
Nutrition Facts : ServingSize 1 muffin, Calories 145 kcal, Sugar 11 g, Sodium 112 mg, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Carbohydrate 20 g, Fiber 1 g, Protein 2 g, Cholesterol 36 mg, UnsaturatedFat 3 g
PALEO CARROT BANANA MUFFINS
Make and share this Paleo Carrot Banana Muffins recipe from Food.com.
Provided by Spectatrix
Categories Breakfast
Time 35m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 10
Steps:
- Combine dry ingredients.
- Blend bananas, dates, eggs, vinegar, and coconut oil in a food processor.
- Mix wet ingredients with dry and fold in carrots.
- Spoon into greased or lined muffin tins and bake at 350 degrees for 25 minutes (or 20 minutes for mini-muffins).
Nutrition Facts : Calories 144.7, Fat 9.2, SaturatedFat 3.3, Cholesterol 31, Sodium 288.8, Carbohydrate 14.3, Fiber 3, Sugar 8.5, Protein 3.8
JUMBO BANANA-CARROT MUFFINS
-Julye Byrd, Azle, Texas
Provided by Taste of Home
Time 50m
Yield 9 jumbo muffins.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, beat egg yolks until light and lemon-colored. Beat in honey and orange zest. Stir into dry ingredients just until moistened. Fold in the bananas, carrots and applesauce. , In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter a third at a time. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 200 calories, Fat 1g fat (0 saturated fat), Cholesterol 47mg cholesterol, Sodium 335mg sodium, Carbohydrate 44g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.
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