Banana Carrot Muffins Recipe

Banana carrot muffins, topped with pecan halves, on a wire rack.

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5 from 1 vote

Banana Carrot Muffins Recipe

These banana carrot muffins are sweetened with maple syrup and packed with goodness! Easy to freeze and kid-friendly.

Prep Time13

Cook Time17

Total Time30

Course: Breads, Breakfast

Cuisine: American

Keyword: Banana Muffins, Carrot Muffins

Servings: Servings

Calories: 138kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

3 ripe bananas mashed (about 1 ¼ cups)
6 tablespoons pure maple syrup (See Note 1)
⅓ cup unsweetened applesauce
1 large egg whisked
1 teaspoon pure vanilla extract
1 ½ cups + 2 tablespoons whole wheat pastry flour (See Note 2)
1 teaspoon baking soda
1 teaspoon baking powder
1 ¼ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
1 cup grated carrot (lightly packed)
12 pecan halves (omit, if preferred)

Instructions

Preheat the oven to 350 degrees F. Lightly coat a muffin tin with cooking spray.
In a large bowl, stir together the bananas, maple syrup, applesauce, egg and vanilla extract.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ground ginger and salt.
Stir the flour mixture into the banana mixture until combined. Stir in the grated carrot.
Spoon the muffin batter into the prepared muffin cups. Top each muffin with a pecan half.
Bake until a toothpick inserted in the center of the muffins comes out clean, 15 to 17 minutes, rotating the pan halfway through.
Allow the muffins the cool in the pan for 5 minutes. Remove the muffins from the pan and allow to cool completely. Serve.

Video

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition