Carrot Banana Muffins are made healthy using wholesome ingredients. These are Egg Free, Vegan Friendly. And a super perfect fit for Breakfast or a snack.
Banana Carrot Muffins Recipe
These Banana Carrot Muffins, are a brilliant way to tuck in those fruits and vegetables. They are delicious, healthy, and made with wholesome ingredients.
Just Like my oatmeal blueberry muffins, these are a brilliant way to a nutritious breakfast
Carrot Banana Muffins are -
Fluffy, Super moist, and super easy
Breakfast muffin. But also good as snack or for tea time.
Definitely a good pre-workout snack.
And yes, perfect for healthy brunches as well. So this recipe is going to be a keeper.
Made with whole wheat flour, and oats, sweetened by honey or maple syrup.
Pair it with flavored latte or just pure espresso
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How To Make Banana Carrot Muffins
Ingredients
Let's talk what Ingredients we need
- Whole wheat flour - white whole wheat flour by king Arthur flour is good. Or Plain wheat flour is good
- Carrots - Choose small delicate carrots. they are naturally more sweeter and delicate. grate carrots. Using a food processor makes life easier and saves time instead of a box grater. Do not use pre-grated store-bought carrot. They are drier.
- bananas - you will need about 2-3 medium-sized over-ripe bananas. mashed and measure and these measure up to 1 cup that is needed for the recipe here. Read this post to help you bake more confidently with bananas
- Baking powder
- Baking soda
- Olive oil - In this recipe, we use oil as a fat, which in turn leads to moist crumbs and stays that way even when stored. You may use coconut oil or canola oil.
- Honey or maple syrup - Using any of these sweeteners, keep the muffins moist and juicy. For Vegan you may use agave or maple syrup
- Ground cinnamon - a dash of ground cinnamon for that warm toasty flavor
- Walnuts - for topping or mixing in.
See the recipe card for quantities.
Here is a step-by-step process to make these muffins
Bake at 180C/340F. For about 20 mins. This recipe needs to be baked
Lets talk Substitutions
- For the flour - In the US, you can use white whole wheat flour by King Arthur
and in the UK as well you can use white whole wheat Flour
while in India you may use the atta or flour that you use for chapatis or flatbreads
2. For the oil - You may use olive oil, coconut oil, or any vegetable oil like canola oil
3. Honey or maple syrup or agave syrup. you may use any of these in this muffin recipe to make it completely vegan
See these other muffins recipes you will love !
Equipment
You will need
Scoops to fill the muffin tray
Storage, shelf life and Serving these carrot banana muffins
Since the moist content is more in these muffins, because of the carrot and bananas. I suggest consuming fresh.
Else once baked and cooled, store in an air-tight container and place it in the refrigerator. That way it will last a little longer
TO serve - always warm the muffins.
Carrot and banana muffins pair well with warm flavored milk or cafe latte or just pure espresso.
Tips you will need
These Muffins don't store well at room temperature. So I suggest making them completely and storing them in the refrigerator. Warm them up just before serving or carrying them for a potluck
These muffins tend to be dense and dry if overbaked. So check for doneness well before time
Made this Recipe? you can reach out to me on insta @sweetspotbakeblog or shri@bakewithsweetspot.com
📖 Recipe
Easy Wholesome Banana and Carrot Muffins
Equipment you will need
Ingredients
- 1¾ cup wheat flour (Read the post )
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup banana (mashed)
- 1½ cup carrot (finely grated)
- ½ cup olive oil (or canola oil)
- ⅓ cup honey (or agave, maple syrup)
- ½ cup walnuts (optional)
Instructions
- Line a muffin pan with muffin liners or spray with non stick spray or grease them. Preheat an oven with the rack in the middle.
- In a bowl, add oil, honey, mashed bananas, grated carrot. Using a whisk, mix until well blended.
- To this Sift in flour, baking powder, baking soda, salt and ground cinnamon. Using a spatula, fold the dry ingredients well, until there is no streak of flour seen. This is banana carrot muffin batter.
- Using an ice cream scoop or a large spoon, fill in the muffin liners half full or ¾ Top the muffins with chopped walnuts.
- Bake in the preheated oven at 180°C/340°F for about 18 mins.
- Once baked check for doneness, a toothpick inserted should come with some crumbs.
- Let it sit in the pan for about 10 mins. Then transfer to a wire rack to cool completely. Serve fresh and warm
Notes
- Make these with fresh ingredients. No frozen carrots here. Fresh ones taste the best
- Mash bananas really well and use only over ripe bananas
- Bake these muffins at the right temperature and for the right time. A little overdone, these muffins tend to get dry and dense.
- These muffins are best consumed fresh.
brian says
The recipe says to add baking powder and baking soda. But the amount of baking powder is not listed with the ingredients.
Shrilatha says
Hey Brian
Thank you for letting me know, looks like a typo
The amount of baking powder is 1/2 tsp.
Hope this helps.