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–+ servings

Banana Carrot muffins

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.
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.
Sarah Allison
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 42 minutes
Serving Size 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
US Customary - Metric

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.
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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.