Easy Banana and Carrot Muffins
These easy, delicious banana and carrot muffins have a crunchy cinnamon sugar walnut topping. Perfect for breakfast or as a snack on the go.
Servings 12 muffins
Equipment
- mixing bowls
- hand mixer
- whisk
- muffin pan
- paper liners
Ingredients
For the Muffins
- 2 cups all purpose flour (250g)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- 2 medium eggs at room temperature
- ¾ cup light brown sugar, packed (150g)
- ¼ cup light vegetable oil (60ml)
- ¼ cup unsalted butter, melted and cooled (57g)
- 1 teaspoon vanilla
- 1 cup ripe, mashed bananas (about 2 medium bananas - 250g)
- 1¼ cup shredded carrots (about 2½ medium carrots - 163g)
For the cinnamon sugar and walnut topping
- ½ cup chopped walnuts (60g)
- 1½ tablespoon coarse or brown sugar
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 425℉/218℃. Line the muffin pan with liners and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.2 cups all purpose flour (250g), 2 teaspoons baking powder, 1 teaspoon baking soda, 1 ½ teaspoons ground cinnamon, ¼ teaspoon salt
- In another bowl, whisk together the eggs, brown sugar, vegetable oil, melted butter, and vanilla until everything is incorporated.2 medium eggs, ¾ cup light brown sugar, packed (150g), ¼ cup light vegetable oil (60ml), ¼ cup unsalted butter, melted and cooled (57g), 1 teaspoon vanilla
- Add the mashed banana and shredded carrots to the egg mixture and whisk until smooth and well-combined.1 cup ripe, mashed bananas (about 2 medium bananas - 250g), 1¼ cup shredded carrots (about 2½ medium carrots - 163g)
- Pour into the flour mixture and gently whisk everything together until just combined and you don't see any streaks or pockets of flour. Don't overmix it.
- Scoop the batter into the liners (I use a measuring cup). Make sure to fill them all the way to the top.
- Make the cinnamon sugar topping: In a small bowl, stir together the nuts, brown sugar and cinnamon.½ cup chopped walnuts (60g), 1½ tablespoon coarse or brown sugar, ¼ teaspoon ground cinnamon
- Sprinkle the topping evenly on top (about 1 teaspoon for each muffin). Gently press the nuts to stick to the top.
- Preheat the oven to 425℉ / 218℃ and bake for 5 minutes. Then, reduce the temperature to 350℉ / 180℃ and bake for an additional 15-20 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven door during baking to prevent the muffins from sinking.
- Once baked, remove the muffins from the oven and let them cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy!
Notes
- Use Ripe Bananas (or Ripen Underripe Bananas Quickly): The riper the bananas, the sweeter and more flavorful your muffins. To ripen quickly, bake unpeeled bananas at 350°F (180°C) for 7-10 minutes.
- Use Room Temperature Ingredients: This will ensure a smooth batter.
- Weigh Ingredients: For best results, weigh ingredients with a digital scale before starting.
- Don't Overmix: Mix batter just until combined to avoid dense and tough muffins.
- Room Temperature: Store in an airtight container for up to 3 days.
- Fridge: Store in an airtight container for up to a week.
- Freezer: Wrap individually, then in a freezer bag. Freeze up to 3 months. Thaw in the fridge overnight or the microwave.
