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Baked banana carrot muffins sitting on a white plate. A slice of one-half of a muffin is sitting on top of a whole muffin. Another muffin is split with butter on it laying on the sides of the whole muffin.

Banana Carrot muffins

Sarah Allison
These banana carrot muffins have a light and fluffy texture that's moist and flavorful from the perfect blend of ripe bananas and freshly shredded carrots.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 42 minutes
Course Breakfast, Snack
Cuisine American
Servings 12

Equipment

Ingredients
 
 

  • 1/2 cup (60 grams) walnuts, roughly chopped
  • 1/2 cup (113 grams) unsalted butter 1 stick
  • 1 cup (110 grams) shredded carrots about 2 medium carrots
  • 1 cup (230 grams) mashed ripe banana about 3 medium or 2 large bananas
  • 2 cups (290 grams) whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ginger optional
  • 1/4 teaspoon cloves optional
  • 1 teaspoon diamond crystal kosher salt (half the amount for table salt)
  • 2 large eggs, room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1/3 cup (67 grams) packed light or dark brown sugar
  • 2 teaspoons pure vanilla extract
  • 1 cup (240 grams) whole milk, room temperature

Instructions
 

  • Toast the walnuts: Adjust oven rack to the middle position and preheat to 350°F (180°C). Toast walnuts or pecans on a baking sheet until golden brown, about 8 minutes, and cool completely. Raise oven up to 400°F (204°C).
  • Shred the carrots: Peel, trim, and shred the carrots.
  • Mash the bananas: Mash the bananas in a bowl with a fork or a potato masher. You need 1 cup (230g) of mashed banana, which is about 3 medium or 2 large ripe bananas.
  • Brown the butter: Completely melt the butter over medium-low heat in a light-colored skillet. Increase to medium and simmer, stirring with a heat-resistant spatula while the butter hisses and pops. Continue cooking and stirring until the butter is golden-yellow and with dark golden flecks appearing in the melted butter (5-8 minutes). These flecks are the browned milk solids, which add a rich and complex flavor to the butter. You'll also start to smell a nutty and toasty aroma, which is a sign that the butter is browning to perfection. Once browned, immediately remove from heat and cool for 5 minutes.
  • Whisk together whole wheat flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt in a large mixing bowl. Set aside.
  • In a separate medium sized bowl, whisk together eggs, granulated sugar, brown sugar, and vanilla. Mix until incorporated about 30 seconds.
  • Add whole milk and browned butter to the egg mixture. Mix well.
  • Whisk in the carrots and mashed bananas. Pour the wet ingredients into the dry ingredients, stir a few times with a wooden spoon or rubber spatula, then add walnuts. Fold everything together until just combined and no pockets of flour remain.
  • Spoon the batter muffin pan, filling them all the way to the top.
  • Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to cool until ready to eat. Cover leftover muffins and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.

Notes

Freezing Instructions: Freeze the muffins for up to 3 months.  I use a  plastic or reusable freezer-safe bag. Then heat from frozen in the microwave for 30-40 seconds. 

Nutrition

Calories: 261kcalCarbohydrates: 34gProtein: 5gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 54mgSodium: 298mgPotassium: 195mgFiber: 3gSugar: 17gVitamin A: 326IUVitamin C: 1mgCalcium: 73mgIron: 1mg
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