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Banana Carrot Muffins
This Banana Carrot Muffins recipe yields delicious healthy muffins that are perfect for breakfast or a snack. All you need are simple ingredients!
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Breakfast, Dessert
Cuisine:
American
Keyword:
easy, healthy
Servings:
16
Calories:
153.4
kcal
Ingredients
4
oz
salted butter
softened
½
cup
brown sugar
1
teaspoon
vanilla extract
1.5
cups
all-purpose flour
2
teaspoon
cinnamon
2
teaspoon
baking powder
½
cup
milk
3
eggs
1
cup
shredded carrots
1
cup
mashed banana
US Customary
-
Metric
Instructions
Preheat the oven to 350 degrees. Line a 12-cup muffin tin with cupcake papers and spray with nonstick cooking spray.
Mix the dry ingredients in a small bowl.
In a large bowl, cream the butter, sugar, and vanilla with an electric mixer at medium speed until fluffy. Add the eggs and banana, beating well.
Gradually add the dry ingredients, alternating with the milk, beating just until mixed after each addition. Stir in the carrots.
Spoon the batter into muffin cups about ¾ full.
Bake for 18-20 minutes or until golden brown around the edges and the tops of the muffins spring back when lightly touched.
Cool the muffins in the pan for 5 minutes. Remove from the pans and finish cooling on a wire rack.
Nutrition
Calories:
153.4
kcal
|
Carbohydrates:
20.5
g
|
Protein:
2.8
g
|
Fat:
7
g
|
Saturated Fat:
4.1
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
1.9
g
|
Trans Fat:
0.2
g
|
Cholesterol:
46.8
mg
|
Sodium:
121.1
mg
|
Potassium:
123.7
mg
|
Fiber:
1
g
|
Sugar:
9.2
g
|
Vitamin A:
1580.2
IU
|
Vitamin C:
1.7
mg
|
Calcium:
58.4
mg
|
Iron:
0.9
mg