Easy Banana Carrot Cake Muffins
This banana carrot cake muffin recipe combines the best of both worlds, bringing together the natural sweetness of ripe bananas and the rich, spiced flavor of carrot cake. The addition of cinnamon, vanilla, and a touch of nutmeg enhances the flavor, while the grated carrots add a subtle texture that pairs beautifully with the soft banana base.
Equipment
- Measuring Cups & Spoons
- Muffin/Cupcake Tin
Ingredients
- 1 & 1/2 cup Flour
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- 1/4 tsp. Salt
- 1 tsp. Vanilla Extract
- 2 large Eggs
- 1/4 cup Maple Syrup
- 1/2 cup Brown Sugar
- 1 cup Fine Shredded Carrots
- 2 Ripe Bananas *about medium size
- 1/2 cup Canola Oil *or vegetable
- *optional Sugar (for topping)
Instructions
- To start, preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
- In a large bowl, whisk together the dry ingredients: of flour, baking powder, baking soda, cinnamon, nutmeg, and a pinch of salt. Set this mixture aside.1 & 1/2 cup Flour, 1 tsp. Baking Powder, 1/2 tsp. Baking Soda, 1 tsp. Cinnamon, 1/4 tsp. Nutmeg, 1/4 tsp. Salt
- Then with the small shred on a food shredder, finely shred your carrots enough for one cups worth.1 cup Fine Shredded Carrots
- In another bowl, mash the bananas first, then whisk together the rest of the wet ingredients: Eggs, vanilla extract, maple syrup, brown sugar, oil, and the shredded carrots.1 tsp. Vanilla Extract, 2 large Eggs, 1/4 cup Maple Syrup, 1/2 cup Brown Sugar, 2 Ripe Bananas, 1/2 cup Canola Oil, 1 cup Fine Shredded Carrots
- Once the wet ingredients are fully combined, gently fold in the dry ingredients using a spatula until just incorporated—be careful not to overmix, as this can affect the texture of the muffins.
- Spoon the muffin batter into the prepared cupcake tin, filling each liner about ½ inch from the top. You can optionally sprinkle a bit of sugar on top of each muffin before baking for a delightful crunch and extra sweetness.*optional Sugar (for topping)
- Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Once baked, allow the muffins to cool slightly before serving.
Notes
Storage Tips for These Banana Carrot Cake Muffins
- Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days. This will help maintain their moisture and softness.
- Refrigeration: If you want to keep the muffins fresh for longer, store them in an airtight container or resealable bag in the fridge. They can last for up to a week this way, but they may lose a bit of moisture. To revive them, simply warm them in the microwave for a few seconds.
- Freezing: These muffins freeze beautifully! Allow the muffins to cool completely, then wrap each muffin individually in plastic wrap or foil and place them in a freezer-safe bag. They can be frozen for up to 3 months. When you’re ready to enjoy one, simply thaw it at room temperature or warm it up in the microwave for a quick snack.
Common FAQ's for this Recipe
- Can I substitute the brown sugar for something else?
Yes, you can use white granulated sugar or coconut sugar as a substitute. However, brown sugar adds a richer, molasses-like flavor, so using a substitute might slightly alter the taste of the muffins. - Can I use something other than maple syrup?
If you don’t have maple syrup, you can substitute with honey, agave syrup, or even granulated sugar. Just keep in mind that the flavor and sweetness might slightly vary. - Can I replace the oil with something healthier?
Yes, you can substitute the vegetable oil with coconut oil or even applesauce for a lighter version. Applesauce will also make the muffins a bit more moist. - Can I add nuts or raisins to these muffins?
Absolutely! Feel free to add ½ to 1 cup of chopped walnuts, pecans, or raisins to the batter for extra texture and flavor. - Can I double the recipe?
Yes, you can easily double the recipe to make more muffins. Just be sure to adjust the baking time slightly if necessary, but always check with a toothpick to ensure they’re fully baked.