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–+ servings
Banana Carrot Muffins
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4.67 from 3 votes

BANANA CARROT MUFFINS

These carrot banana muffins are fluffy, incredibly delicious, and packed with the flavors of carrot cake and banana bread!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: banana and carrot muffins, banana carrot muffins, carrot banana muffins
Servings: 12 muffins

Ingredients

  • 3 medium-sized ripe bananas
  • 2 eggs
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 ½ cups freshly grated carrots
  • 1 ¾ cups all-purpose flour
  • 3/4 cup sugar or sugar-free sweetener of choice
  • 1 ½ teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  • Wash, dry, and peel the carrots. Then, use a box grater or food processor to grate them.
  • Add the bananas to a large bowl and thoroughly mash them with a fork or potato masher. Then, add the eggs, unsweetened applesauce, vanilla extract, and grated carrots to the bowl with the mashed bananas. Mix these ingredients.
  • In a separate large bowl, combine the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
  • Add the dry ingredients to the bowl with the wet ingredients a little at a time and mix. Make sure all of the ingredients are combined, but don't over-mix.
  • Lightly spray a nonstick silicone baking pan with oil. Then, pour the batter into the muffin pan, forming 12-14 muffins. Or, you can place muffin liners in the muffin pan and pour the batter into the liners.
  • Bake the muffins at 350℉ for 24-26 minutes. Once done, let the muffins cool, carefully remove them from the muffin pan, and enjoy!

Video

Notes

  • Storage: Store leftover muffins in an airtight container on the counter for 1-2 days or in the fridge for 3-4 days. Or, you can freeze these muffins for 1-2 months.
  • Don't Overfill The Muffin Pan: It is important to leave some space at the top of each muffin cup in your muffin pan so the muffins have room to rise. You don’t want the muffins to overflow.
  • Freshly Grate Carrots: Freshly grate the carrots using a box grater or food processor. Don't use pre-shredded carrots.
 
WW Points: 2 points per muffin if you use a sugar-free sweetener
To see your WW Points in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.

Nutrition

Calories: 114kcal | Carbohydrates: 23.1g | Protein: 3.3g | Fat: 1g | Saturated Fat: 0.3g | Cholesterol: 27mg | Sodium: 170mg | Fiber: 1.8g | Sugar: 5g