Carrot Banana Muffins Or Bundt Cake Recipe

Get ready for a taste sensation! This recipe blends the best of banana bread and carrot cake, creating a healthier, moist, and delicious treat. Inspired by a beloved Bon Appétit recipe (Oct. 1993), this version swaps oil for applesauce, resulting in a surprisingly delightful texture. Bake it as 20 scrumptious muffins or a stunning bundt cake – perfect for any occasion! Enjoy this healthier twist on a classic.

Prep Time 20 mins
Cook Time 40 mins
Calories 115.5 kcal
Protein 5g
Rating 4.8 (4 Reviews)
Carrot Banana Muffins Or Bundt Cake 32

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Carrot Banana Muffins Or Bundt Cake

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How to Make Carrot Banana Muffins Or Bundt Cake

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease a 12-cup bundt pan.
  2. In a medium bowl, sift together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg.
  3. In a large bowl, whisk together 1 cup unsweetened applesauce, ¾ cup granulated sugar, ½ cup packed brown sugar, and 2 large eggs until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Gently fold in 1 cup grated carrots, 1 cup mashed ripe banana, and ½ cup chopped pecans.
  6. For muffins: Fill muffin cups about ¾ full. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. For bundt cake: Pour batter into prepared bundt pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let muffins or cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

40g

Fat

1g

Carbs

7g