Enjoy these moist and flavorful Banana-Carrot Muffins, packed with natural sweetness and a boost of nutrition from fruit and vegetables. Perfect for breakfast, a snack, or a lunchbox treat!
Ingredients:
- 1 ¼ cups (163 g) all-purpose flour
- ½ cup brown sugar, lightly packed
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¾ tsp baking soda
- ¼ tsp salt
- 2 large ripe bananas, mashed
- 1 large carrot, finely grated
- 1/3 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup chopped walnuts or pecans (optional, for extra crunch)
Instructions:
- Preheat the Oven: Set your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with paper cups.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, baking soda, and salt until well combined.
- Prepare the Wet Ingredients: In a separate bowl, mash the bananas until smooth, then mix in the grated carrot, eggs, vegetable oil, and vanilla extract. Stir until fully incorporated.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing. If using nuts, fold them in at this stage.
- Fill the Muffin Tin: Spoon the batter into the muffin cups, filling each about two-thirds full.
- Bake: Place the muffins in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Let the muffins rest in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
These soft, lightly spiced muffins are a great way to enjoy a healthy and delicious snack. Perfect for meal prep, they stay fresh for days and can even be frozen for later!