Banana Carrot Muffins are a cross between banana bread and carrot cake, all the cozy ingredients that make this breakfast treat so delightful.
Banana Carrot Muffins
The recipe for these banana carrot muffins is packed with a full cup of bananas and 2 cups of shredded carrots, enhanced with brown sugar and a tiny bit of cinnamon and cardamom, yielding a light, fluffy and moist muffin.
We have been enjoying these Banana Carrot Muffins for breakfast each morning since I made them.
With the weather getting cooler, I think they would be a warm cozy accompaniment to a cup of tea in the afternoon.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR BANANA CARROT MUFFINS
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Banana Carrot Mufins and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
BANANA CARROT MUFFIN'S TIPS AND TIDBITS
As your bananas ripen, they become sweeter and bolder in taste. As the banana ripens, it begins to have black spots on them.
The riper they are, the bigger the black spots. So, it is essential for muffin recipes to use bananas with large black areas on the peeling, indicating they are very ripe.
When using carrots in a muffin recipe, it is essential to use fresh carrots, shredding them with some liquids released from them.
I recommend using oil instead of butter to get moist and fluffy muffins. If your recipe calls for butter, half the oil and butter in the recipe and use both.
WHAT YOU NEED TO MAKE BANANA CARROT MUFFINS
Large Mixing Bowl. A bowl to mix all the ingredients.
Whisk or Hand Mixer. Whisk to mix all the ingredients.
Jumbo Muffin tin. To bake the muffins in. A regular size muffin pan may be used.
Muffin pan liners or nonstick cooking spray. So, the muffins will release easily from the muffin pan.
Overripe Bananas. As bananas ripen, they get super sweet and are perfect for muffin recipes.
Oil. Vegetable, canola, and coconut oil will work.
Eggs. To bind the muffins and a leveling agent for the muffins to rise.
Vanilla Paste. Vanilla extract may be used for flavor.
Brown Sugar. For sweetness and caramel flavor.
Whisk or Hand Mixer. Whisk to mix all the ingredients.
Jumbo Muffin tin. To bake the muffins in. A regular size muffin pan may be used.
Muffin pan liners or nonstick cooking spray. So, the muffins will release easily from the muffin pan.
Overripe Bananas. As bananas ripen, they get super sweet and are perfect for muffin recipes.
Oil. Vegetable, canola, and coconut oil will work.
Eggs. To bind the muffins and a leveling agent for the muffins to rise.
Vanilla Paste. Vanilla extract may be used for flavor.
Brown Sugar. For sweetness and caramel flavor.
All Purpose Flour. Or 1 and 1/4 cups of whole wheat flour.
Baking Powder. Another leveling agent to get that fluffy texture.
Cinnamon. For spice.
Cardamom. For spice.
Salt. To enhance all the flavors.
Match Stick Carrots. For moisture and flavor. You can buy the match stick carrots or cut them yourself.
Powdered Sugar. For the glaze.
Half and Half. For the glaze.
Baking Powder. Another leveling agent to get that fluffy texture.
Cinnamon. For spice.
Cardamom. For spice.
Salt. To enhance all the flavors.
Match Stick Carrots. For moisture and flavor. You can buy the match stick carrots or cut them yourself.
Powdered Sugar. For the glaze.
Half and Half. For the glaze.
HOW TO MAKE BANANA CARROT MUFFINS
Preheat oven to 375 degrees F. Line or spray your muffin tin.
Peel the bananas and add them to a large mixing bowl. Us a fork to mash the bananas until completely smooth.
Add oil, eggs, vanilla paste, and brown sugar to the bowl with the mashed bananas. Use a whisk to combine until mostly smooth. (A couple of large banana pieces are ok.
Add flour, baking powder, cinnamon, cardamom, and salt, and whisk together until thoroughly combined.
Fold in the match stick carrots until they are evenly incorporated in the batter.
Fill the prepared muffin cups with batter 3/4 full.
Bake for 20-25 minutes until a toothpick comes out clean.
Wait for 5-10 minutes to remove them from the muffin tin and spoon the glaze over the muffins.
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