Looking for a tasty and delectably moist muffin? Once you make these Banana Carrot Muffins you’ll wonder where they’ve been your whole life and why are they gone from your house so quickly!
What You’ll Need to Make Banana Carrot Muffins
- Medium sized carrots
- Cold water
- White distilled vinegar
- All-purpose flour
- Light brown sugar
- Baking soda
- Ground cinnamon
- Vanilla extract
How to Make
Grab a mixing bowl for all of your dry ingredients and one for your wet. The carrots take the longest so peel those and use the large side of a grater to shred them. Add the carrots to your wet ingredients bowl.
If using frozen bananas, microwave them gently to soften them and remove the peel if needed.
Add the dry ingredients to the wet, gently fold them in together until you have a thick uniform mix. Spray your cupcake pan or use cupcake liners, pour in the batter, bake and enjoy. Allow them to cool before eating them, especially if you’ve used a liner. Otherwise they will stick to the liner.
Try subbing in half whole wheat flour (or an alternative) for all-purpose. This boosts the fiber and mineral content a bit without making them too dense. If you have a zucchini to use instead of carrots you can sub that as well. Lastly, you could try a different extract like butter, rum or almond just for fun.
If you wish to boost the nutrition, try adding in some flax meal (ground flax seeds) or hemp hearts. These two work well in baking and integrate nicely throughout the mixture. Neither have a strong taste so they won’t alter the taste and quality of the bake. Try adding three to four tablespoons of either option at the most. If you choose flax meal, you may need another tablespoon or two of water.
Muffins can be stored at room temperature in an airtight container for about one to two days. You don’t want their moisture to leak and cause them to dry out. They can be stored in the fridge for about a week in an air tight container or wrapped in plastic wrap.
Freezing muffins is another option. Wrap each muffin individually in plastic wrap or foil (or both) and then place them in a freezer bag to pull out when you want one.
Remove any foil from the muffin if used for storing and planning to microwave. Reheat on 50% power on your microwave for thirty second increments. The muffin can also be thawed over night in the fridge and warmed up for maximum freshness.
They are delicious on their own or with a spread of butter, peanut butter, or almond butter. Alternatively, you can pair a muffin with a serving of fruit and a protein or dairy food such as eggs, yogurt, or milk.
Banana Carrot Muffin
- 2 medium Carrots
- 2 large Bananas
- ¼ cup cold water
- 1 tbsp White distilled vinegar
- 1½ cups All-purpose flour
- ½ cup Light brown sugar packed
- 1 tsp Baking soda
- 1 tsp Ground cinnamon
- ¼ tsp salt
- ½ tsp Vanilla extract
- Pinch of nutmeg
- Preheat oven to 350 °F
- Rinse and peel carrots. Shred with a grater.
- Mash bananas.
- In a medium bowl, mix banana, carrot, water, vinegar, vanilla and carrot.
- In a large bowl, mix flour, brown sugar, baking soda, cinnamon, salt, and nut meg.
- Add wet ingredients to dry ingredients. Stir until just combined.
- Coat a muffin pan with non-stick cooking spray. Fill each cup about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Use the rest of your carrots by peeling, chopping and roasting alongside a dinner this week or freeze for future use
- Optional nutrition boosts: hemp hearts, flax meal, chopped walnuts or dried fruit