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–+ servings
freshly baked stack of banana pecan muffins,

Carrot Banana Pecan Muffins (Moist!)

Enjoy the fluffy texture of these Carrot Banana Pecan 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!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Servings 12 muffins
Calories 225 kcal

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

Calories: 225kcalCarbohydrates: 28gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 48mgSodium: 150mgPotassium: 136mgFiber: 1gSugar: 15gVitamin A: 2070IUVitamin C: 2mgCalcium: 40mgIron: 1mg
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