Enjoy the fluffy texture of these Carrot Banana Nut Muffins. Not only are they moist and delicious, but they’re simple to make as well. These homemade muffins are perfect for breakfast and snack!
In our household, bananas are indispensable for baking. We use them in various recipes, such as banana cookies, no oil pumpkin banana muffins, to delicious banana raisin bread.
Jump To
🛒Ingredients
- All-purpose flour - this is the main ingredient used to make the muffins. I recommend sifting the flour and measuring it correctly by scoop and level method.
- Baking powder - baking powder adds fluffiness to each individually baked muffin.
- Baking soda - both baking soda and the baking powder create the perfect texture.
- Cinnamon - a hint of ground cinnamon adds loads of warmth to the flavor. Be sure to use high-quality ground cinnamon.
- Granulated sugar - even though the natural sweetness of the bananas is present, adding a bit more sugar to the muffin mix gives a yummy boost.
- Brown sugar - brown sugar is perfect for sweetening the batter and also adds a hint of golden brown coloring.
- Unsalted butter - you can use salted butter if that is all that you have, but be sure to eliminate adding in extra salt if so.
- Eggs - using the eggs at room temperature helps to not make the muffins heavy.
- Vanilla extract - pure vanilla extract adds the best flavor.
- Carrots - this recipe calls for finely shredded carrots, so you can also use a food processor to cut down on the time. If you happen to have extra grated carrots on hand, make these carrot cake muffins or carrot cookies next.
- Mashed bananas - bananas need to be ripe for this recipe. It’s the perfect way to use those bananas that are sitting on the counter!
- Chopped pecans - save yourself time and buy them already chopped at the store!
For the full list of ingredients, please scroll down to where you'll find the recipe card.
🥣How To Make Banana Nut Muffins
Prep. Preheat the oven to 350 degrees F.
Add the muffin liners to the muffin tin.
Combine dry ingredients. In a mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, granulated sugar, and brown sugar. Set the bowl aside.
Mix the wet ingredients. In a different mixing bowl, mix the melted butter, vanilla, and eggs.
Combine. Stir the dry ingredients into the wet ingredients to form a thick batter.
Add carrots and banana. Carefully fold in the shredded carrot and mashed bananas, but don’t overmix.
Bake. Pour the muffin mixture into the muffin liners, ⅔ of the way full.
Put the crushed pecans on top of each muffin, and then add the muffin pan into the oven.
Bake for 15-20 minutes to cook.
Let the muffins cool in the pan for 2-3 minutes, then move the muffins to a wire rack to cool the rest of the way.
⏲️ Recommended Equipment
- Measuring cups and spoons
- Airtight food containers
- Mixing bowls
- 12 Cup muffin pan
- Wire rack for cooling the muffins
📋Tips
- The best way to check the doneness of the banana carrot muffins is to use a clean toothpick. Insert the toothpick into the center of the muffin. If the toothpick comes out clean, the muffins are done and ready to take out of the oven.
- If you’re tempted not to peel the carrots before shredding them, don’t skimp on this. The other layer of the carrots has a different texture, and peeling is highly recommended.
- Make sure that you are using ripe bananas for this recipe. When bananas are ripe, they are easier to mash and also have a sweeter taste.
Storage Instructions
- 🍱To Store. Any leftover muffins should be allowed to cool completely and stored in an airtight container at room temperature for 1-2 days or in the fridge.
- 🥶Freezing. You can bake and prep these muffins ahead of time and store them properly before serving.
- 🔥To Reheat. Freezing baked muffins is a great way to enjoy them later. Let the muffins cool down all the way, and then add them to a freezer-safe bag. They should stay fresh for up to 2 months. To eat, move them to the fridge to thaw.
👪Serving Suggestions
- Snack. The fun part about muffins is that they’re an excellent snack during the middle of the day. You can even pack these in the kid’s lunch boxes for a sweet treat!
- Dessert. If you have a bit of a sweet tooth kicking, eating carrot banana muffins is perfect! Just pair it with a glass of milk and enjoy.
- Breakfast. Starting off the day with a delicious banana nut muffin just might be the perfect way to start the day.
Calories For Banana Nut Muffins
One serving of these banana pecan muffins contains 225kcal. The exact nutrition will depend on the ingredients you use.
Subscribe to join the Cookrita newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, Instagram, Pinterest!
📖Recipe
Carrot Banana Pecan Muffins (Moist!)
Ingredients
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup unsalted butter, melted and slightly cooled
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup carrots, finely shredded (~2 medium)
- ¾ cup mashed bananas, ~2 large
- ½ cup chopped pecans
Instructions
- Prep. Preheat the oven to 350 degrees F. Add the muffin liners to the muffin tin.
- Combine dry ingredients. In a mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, granulated sugar, and brown sugar. Set the bowl aside.
- Mix the wet ingredients. In a different mixing bowl, mix the melted butter, vanilla, and eggs.
- Combine. Stir the dry ingredients into the wet ingredients to form a thick batter.
- Add carrots and banana. Carefully fold in the shredded carrot and mashed bananas, but don’t overmix.
- Bake. Pour the muffin mixture into the muffin liners, ⅔ of the way full.
- Put the crushed pecans on top of each muffin, and then add the muffin pan into the oven. Bake for 15-20 minutes to cook.
- Let the muffins cool in the pan for 2-3 minutes, then move the muffins to a wire rack to cool the rest of the way.
Notes
- To Store. Any leftover muffins should be allowed to cool completely and stored in an airtight container at room temperature for 1-2 days or in the fridge.
- Freezing. You can bake and prep these muffins ahead of time and store them properly before serving.
- To Reheat. Freezing baked muffins is a great way to enjoy them later. Let the muffins cool down all the way, and then add them to a freezer-safe bag. They should stay fresh for up to 2 months. To eat, move them to the fridge to thaw.
Nutrition
❤️Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!❤️
Rita
easy and moist banana pecan muffins for breakfast or save for later. They freeze beautifully!