BANANA CARROT MUFFINS
Banana Carrot Muffins are a healthier cross between banana bread and carrot cake in the best way possible. They're light, fluffy, and moist from the mix of extra ripe bananas and freshly shredded carrots. Meal prep them for a quick on-the-go breakfast or enjoy them for a relaxing weekend brunch. Either way, you'll fall in love with these muffins!
Provided by Becca Mills
Categories Breakfast
Time 25m
Number Of Ingredients 13
Steps:
- Pre-heat oven to 350°F. Line approximately 16 muffin tins.
- In a large mixing bowl, stir together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar. Set aside.
- In a separate medium bowl, whisk together the melted butter (slightly cooled), eggs, and vanilla. Stir the wet ingredients into dry ingredients until just incorporated. The batter will seem extra thick at this point but don't worry, that's normal! Gently stir in the shredded carrot and mashed banana until fully combined, but don't overmix.
- Scoop batter into muffin tins, approximately 2/3rds full. Top each muffin with approximately 1 1/2 teaspoons pecan chips, or as desired. Bake the muffins for 15-20 minutes until muffins bounce back when lightly touched and/or a toothpick comes out clean.
- Let the muffins cool in the pan for 2-3 minutes before transferring to a wire rack. Serve once the muffins are cool enough to handle, yet still warm. Let any leftovers cool completely and store in an airtight container at room temperature for 1-2 days, or in the fridge.
Nutrition Facts : ServingSize 1 muffin, Calories 145 kcal, Sugar 11 g, Sodium 112 mg, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Carbohydrate 20 g, Fiber 1 g, Protein 2 g, Cholesterol 36 mg, UnsaturatedFat 3 g
JUMBO BANANA-CARROT MUFFINS
-Julye Byrd, Azle, Texas
Provided by Taste of Home
Time 50m
Yield 9 jumbo muffins.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, beat egg yolks until light and lemon-colored. Beat in honey and orange zest. Stir into dry ingredients just until moistened. Fold in the bananas, carrots and applesauce. , In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter a third at a time. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 200 calories, Fat 1g fat (0 saturated fat), Cholesterol 47mg cholesterol, Sodium 335mg sodium, Carbohydrate 44g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.
MORNING GLORY MUFFINS WITH BANANA
These healthy morning glory muffins are surprisingly moist, even though they're low in fat, thanks to nutritious, flavorful add-ins like banana, carrots, oats, and raisins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Yield Makes 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots, and banana and stir until blended.
- Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes. Serve muffins warm or at room temperature.
Nutrition Facts : Calories 186 g, Fat 5 g, Fiber 2 g, Protein 4 g, SaturatedFat 1 g
BANANA CARROT MUFFINS
These muffins are INCREDIBLE. What a great way to get fruits AND veggies. My seven year old is in love--and the dog ran off with a pan full, too!
Provided by wildheart
Categories Quick Breads
Time 45m
Yield 24 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In medium bowl, combine flour, soda and salt.
- In large bowl, cream Crisco and sugar.
- Mix in eggs and juice.
- Using a fork or an old fashioned potato masher, mash carrots and bananas thoroughly.
- Mix the carrots and bananas into the egg-sugar mix.
- Stir in dry mix; stir only to moisten.
- Put in lined muffin tins.
- Bake at 350°F for approximately 30 minutes, until light golden.
- To bake in microwave, bake approximately 5 minutes at 50% power for a high powered microwave; 7 minutes at 70% power for low powered microwave.
Nutrition Facts : Calories 226.7, Fat 9.7, SaturatedFat 2.9, Cholesterol 31, Sodium 227.4, Carbohydrate 32.1, Fiber 1.7, Sugar 12.6, Protein 3.7
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