Healthy Banana Carrot Muffins Recipe
Perfect for breakfast, brunch or snacking these Banana Carrot Muffins are lightly sweet and full of nutritious ingredients.
Ingredients
- ⅓ cup butter room temperature
- 2 eggs room temperature
- 2 bananas very ripe and mashed
- ½ cup sugar
- ¼ cup brown sugar light or dark
- 1⅔ cups self rising flour
- 1 cup shredded carrots about 3 medium carrots
- ½ cup chopped pecans optional
- 1 teaspoon vanilla
- 1 teaspoon cinnamon optional
Instructions
- Cream butter at low speed of mixer for 1 minute.
- Add sugars and cream 1 minute.
- Add bananas, eggs and vanilla and mix for 1 minute.
- Fold in flour, cinnamon, carrots and pecans until well blended.
- Fill muffin cups about ¾ full and bake at 350 degrees for 18-20 minutes.
- Let cool in pan 2-3 minutes and then move to cooling rack to complete cooling.
Notes
- If self rising flour is not available find the formula to make your own at the recipe for 3 Ingredient Biscuits.
- Carrots should be freshly grated for best results. About 3 medium size carrots will yield 1 cup of shredded carrots.
- Bring eggs to room temperature quickly by placing in a bowl of warm water for 8-10 minutes.
- Butter can be salted or unsalted.
- Brown sugar can be light or brown.
- Bananas may be ripened quickly by baking at 300 degrees for 15-20 minutes.
- Bananas can be mashed with a fork, processed in a blender or placed in a plastic bag and mashed with hands.
Nutrition
Calories: 148kcalCarbohydrates: 21gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 27mgSodium: 40mgPotassium: 106mgFiber: 1gSugar: 11gVitamin A: 1330IUVitamin C: 2mgCalcium: 14mgIron: 0.4mg
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