Are you ready to indulge in a delightful treat that combines the sweetness of ripe bananas with the wholesome crunch of fresh carrots? Say hello to the "Yummy Banana Carrot Muffins" – the perfect snack for breakfast, tea time, or any moment you crave something delicious! With a prep time of just 15 minutes and a baking time of 20 minutes, these muffins are not only quick to make but also packed with flavor and nutrition. Imagine biting into a soft, moist muffin that bursts with the natural sweetness of bananas and the subtle spice of cinnamon. Intrigued? Read on to discover how to whip up this scrumptious recipe that your family will love!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup mashed ripe bananas
- 1 cup grated carrots
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher. Ensure bananas are well-mashed with minimal lumps.
- Grate fresh carrots using a box grater or food processor. Measure out 1 cup of grated carrots and set aside.
- In the same bowl with mashed bananas, add granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk thoroughly until all ingredients are well combined and mixture is smooth.
- In a separate bowl, sift together all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. This helps remove any lumps and ensures even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make muffins tough.
- Gently fold in the grated carrots, distributing them evenly throughout the batter.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove muffin tin from oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, serve and enjoy your Yummy Banana Carrot Muffins. Store in an airtight container at room temperature for up to 3 days.
Tips
- Choose Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots for the best results.
- Grate Carrots Finely: For a smoother texture, grate your carrots finely. This will ensure they blend seamlessly into the muffin batter.
- Don't Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense muffins, so be gentle!
- Add Nuts or Raisins: For an extra crunch or a burst of sweetness, consider folding in some chopped walnuts or raisins along with the grated carrots.
- Check for Doneness: Ovens can vary, so start checking your muffins at the 18-minute mark. They’re done when a toothpick inserted in the center comes out clean.
- Cool Before Storing: Allow your muffins to cool completely on a wire rack before storing them in an airtight container to maintain their moisture.
- Freeze for Later: These muffins freeze beautifully! Store them in a freezer-safe bag for up to 3 months. Just pop them in the microwave or toaster oven for a quick treat!
Nutrition Facts
Calories: 186kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 35mg
