Banana and Carrot Muffins
Banana and carrot muffins are a delicious and easy on-the-go breakfast option for busy mornings.
Servings 12
Calories 198kcal
Ingredients
Muffins
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2¼ teaspoon pumpkin pie spice
- 2 large eggs
- 1 cup ripe bananas mashed, (approx. three small bananas approximately)
- ½ cup packed brown sugar light or dark
- 1 teaspoon vanilla extract
- ¾ cup carrots shredded (about 1 large carrot)
- ⅓ cup vegetable oil
Topping
- 2 tablespoons light brown sugar
- ¼ cup quick cooking oats
Instructions
- Preheat your oven to 375°F.
- While the oven preheats, pulse the banana and carrot together in a food processor. Your batter may have small chunks of carrot and not be entirely smooth. This is normal. (And delicious!)1 cup ripe bananas, ¾ cup carrots
- In a mixing bowl, combine the dry ingredients, except the sugar. Set side.1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 2¼ teaspoon pumpkin pie spice, 2 cups all purpose flour
- In a large mixing bowl, beat together the eggs and other wet ingredients. Then, mix in the sugar.2 large eggs, ½ cup packed brown sugar, 1 teaspoon vanilla extract, ⅓ cup vegetable oil
- Gently stir the flour mixture into the wet ingredients until just combined. Take care not to overmix.
- Line a muffin tin with paper liners and pour the batter evenly into each well until they are about ⅔ full.
- In a small bowl, mix together the topping ingredients. Sprinkle it over the top of the muffins.2 tablespoons light brown sugar, ¼ cup quick cooking oats
- Bake 13-15 minutes or until a knife inserted comes out clean.
Nutrition
Calories: 198kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 210mg | Potassium: 167mg | Fiber: 1g | Sugar: 11g | Vitamin A: 2022IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg