Banana Carrot Muffins // Fork in the Kitchen

Banana Carrot Muffins


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


  1. Pre-heat oven to 350°F.  Line muffin tin pan.
  2. Stir together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, white sugar, and brown sugar.
  3. Whisk together butter, eggs, and vanilla.
  4. 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

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