Description
Delicious carrot banana muffins packed with flavor and nutritious ingredients.
Ingredients
Scale
- 1 cup raw walnuts (or toasted, and skip the second step)
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs (at room temperature)
- 3 large ripe bananas (mashed)
- ½ cup unsalted butter (melted)
- ¼ cup avocado oil (can substitute olive, vegetable, or use all butter)
- 2 teaspoons pure vanilla extract
- 1 ½ cups shredded carrots
Instructions
- Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners or lightly grease.
- Spread walnuts on a baking sheet and toast for 5 minutes at 350°F (180°C). Allow to cool slightly, then roughly chop them.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and sugar until combined.
- In another bowl, whisk together eggs, mashed bananas, melted butter, avocado oil, and vanilla until smooth.
- Add the wet ingredients to the dry ingredients, stirring gently until just combined.
- Gently fold in shredded carrots and ¾ cup of toasted walnuts.
- Divide batter evenly into the muffin cups, filling each almost to the top. Sprinkle remaining walnuts on top.
- Bake for 22 minutes, or until muffins rise and a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a different flavor profile, you can use different types of nuts or add raisins.
- These muffins freeze well; wrap them individually for best results.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg