A cross between banana bread and carrot cake, these muffins are a healthy alternative to a sugary breakfast; full of flavor, light, and moist, they’ll be your favorite all week long (if they last that long!).
Hiiii – happy Monday! I know Mondays can be oh so dreadful but have I got just the thing to brighten up your week!
That’s right, these Banana Carrot Muffins.
Once you have these light and flavorful muffins, your world will never be the same. I whipped these up a few weeks back while I was craving banana bread and carrot cake, but wanted something I could feel semi-healthy about eating.
I was blown away by how wonderful they turned out.
The carrots add an extra level of moistness to the muffins and bring in an extra bit of sweetness. Pair that with the sweetness of the bananas and there’s not much more you need.
While I do love sugar, and my old standby banana muffins have a crunchy streusel on top, I don’t miss the extra sugar on top of these muffins one bit. And for this streusel lover to not miss it one bit, that’s saying something right there.
Pecans do add that extra crunch to the muffins, but if you’re not into pecans or a crunch, you can leave them out. The true star here is the muffin itself – the moist, light, fluffy muffin that seems to melt in your mouth. YUMMILICIOUS!
I love making a batch of Banana Carrot Muffins on Sunday morning, enjoying them at a leisurely pace in bed with coffee and sunshine, and then savoring them all week long for a quick on-the-go breakfast.
How perfect it is to find a recipe that’s so versatile for the weekend and for the week ahead!
If you are in the mood for a little extra sweetness or somethin-somethin, these would be fabulous with a cream cheese frosting drizzle or maybe even some frosting. Cupcakes for breakfast anyone?!
For now, rejoice in the fact that you can have healthier breakfast muffins with fruits, vegetables, and all the flavor. 😉Print
A cross between banana muffins and carrot cake, these muffins are a healthy alternative to a sugary breakfast; full of flavor, light, and moist, they’ll be your favorite all week long (if they last that long!).
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1/2 cup butter, melted
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 1 cup carrot, shredded
- 2 bananas, mashed
- 1/2 cup pecan chips
- Pre-heat oven to 350°F. Line muffin tin pan.
- Stir together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, white sugar, and brown sugar.
- Whisk together butter, eggs, and vanilla.
- Stir wet ingredients into dry ingredients. Stir in shredded carrot and mashed banana. Scoop batter into muffin tins, approximately 2/3 full. Top each muffin with approximately 1 1/2 teaspoons pecan chips. Bake for 16-20 minutes until muffins bounce back when lightly touched and/or a toothpick comes out clean.
- Category: Breakfast
- Method: Baking
Keywords: easy, healthy, vegetarian, brunch