Ingredients for Banana Carrot Muffins
- Not used in this recipe; recipe calls for 1 ½ cups all-purpose flour.
- Not used in this recipe.
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegetable oil
- Not used in this recipe; recipe calls for ¾ cup granulated sugar.
- ¼ cup honey
- 2 large eggs
- 2 ripe bananas, mashed (about 1 cup)
- 1 cup grated carrots
- ½ cup raisins (optional)
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
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How to Make Banana Carrot Muffins
- Preheat oven to 325°F (160°C).
- Generously grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, beat 2 large eggs, ¾ cup granulated sugar, and ½ cup vegetable oil until light and fluffy.
- Stir in ¼ cup honey.
- Add 2 mashed ripe bananas (about 1 cup) and 1 cup grated carrots. Mix until well combined.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon ground cinnamon, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in ½ cup raisins (optional).
- Fill each muffin cup about ¾ full using a ¼ cup measuring cup.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
30g
Fat
6g
Carbs
11g
