Banana Carrot Muffins

Several muffins on parchment paper, one muffin has a bite taken out of it.

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5 from 10 votes

Banana Carrot Muffins

Fluffy and moist banana carrot muffins made with healthy ingredients.

Prep Time5

Cook Time23

Total Time28

Course: Breakfast, Snack

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 215kcal

Author: Ella Gilbert

Equipment

1 Muffin pan

Ingredients

2 cups all purpose flour
2 eggs room temperature
⅓ cup coconut oil melted
¼ cup maple syrup
⅓ cup whole milk
½ cup light brown sugar
2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups shredded carrots
1 cup banana mashed

Metric - US Customary

Instructions

Preheat your oven to 425°F/220°C and set a rack in the middle of the oven. Set aside a 12-cup muffin tin.
In a large bowl, whisk together your flour, baking soda, spices and salt.
In a large measuring jug or another bowl, whisk the eggs, milk, light brown sugar, maple syrup, melted coconut oil, mashed bananas and vanilla extract. Fold in your shredded carrots.
Pour the wet ingredients into the dry, and use a rubber spatula to fold everything together, making sure there are no streaks of flour left.
Use a baking spray or a bit of vegetable oil and a pastry brush to generously grease the muffin pan. We aren't using liners in this recipe, the muffins don't have a lot of fat in them so the muffins tend to stick to liners.
Fill each muffin cavity to the top. If you wish, sprinkle over some whole rolled oats on top or nuts. Bake for 5 minutes, then without opening the oven, lower the temperature to 350°F/175°C and bake for an additional 18-20 minutes.
Take the muffins out and let them cool for 5 minutes in their muffin pan. Use a small rubber spatula to carefully take out each muffin, let them cool completely on a wire rack.

Notes

My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.

I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients about an hour or two before you start baking.

Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.

Maple Syrup: you can substitute maple syrup for an equal amount of honey.

Storage: keep in an airtight container at room temperature for 2 days, or in the fridge for four days.

Freezing: freeze baked and cooled muffins in a freezer bag for up to 2 months. Let them thaw in the fridge or at room temperature.

Nutrition