Banana Carrot Muffins
Banana Carrot Muffins are a quick, easy and delicious breakfast recipe that's perfect for busy weekday mornings and Easter Sunday alike.
Servings 12 muffins
Ingredients
- 1 cup mashed bananas
- 2 large eggs
- ¾ cup brown sugar
- ⅓ cup vegetable oil
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 cup freshly grated carrots
- ½ cup chopped nuts or oats optional
Instructions
- Preheat the oven to 375F and spray a 12-muffin tin with non-stick spray or line with muffin liners.
- Combine the mashed bananas, eggs, brown sugar, vegetable oil, and vanilla extract in a large bowl. Whisk until well combined.
- Add the flour, baking powder, and cinnamon and stir until most of the flour has been incorporated.
- Add the carrots and fold them into the batter-- make sure to fold just until they’re combined. You don’t want to overmix.
- Divide the batter between the muffin tins-- filling each about ¾ of the way full.
- Top with chopped nuts or oats, if desired.
- Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Remove the muffins to a wire rack to cool.