These banana carrot muffins, packed with nutritious fresh carrots and sweet bananas. This easy muffin recipe, that's a blend of banana bread and carrot cake, is perfect for breakfast or a midday snack
In a medium bowl, add the mashed bananas, eggs, brown sugar, canola oil, and vanilla extract and whisk until thoroughly combined.
1 cup mashed bananas, 2 large eggs, ¾ cup brown sugar, ⅓ cup canola oil, 1 teaspoon vanilla extract
Add the we ingredients into the flour mixture and mix until the flour is mostly mixed in.
Then, add in the carrots and fold them into the batter combining well but do not over-mix.
1 cup freshly grated carrots
Evenly divide the batter between the muffin tins, filling each one about ¾ full.
Top with chopped pecans or walnuts or whole oats, optional.
½ cup chopped nuts or oats
Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean.
Move the muffins to a wire rack to cool.
Notes
Use vegetable oil in place of coconut oil if desired. You can also substitute full fat yogurt in place of the oil.Mix in ¼ cup of raisins if desired.Substitute ½ unsweetened applesauce instead of the eggs for a vegan option.