Banana Carrot Muffins are a healthier cross between banana bread and carrot cake in the best way possible. They're light, fluffy, and moist from the mix of extra ripe bananas and freshly shredded carrots. Meal prep them for a quick on-the-go breakfast or enjoy them for a relaxing weekend brunch. Either way, you'll fall in love with these muffins!
Pre-heat oven to 350°F. Line approximately 16 muffin tins.
In a large mixing bowl, stir together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar. Set aside.
In a separate medium bowl, whisk together the melted butter (slightly cooled), eggs, and vanilla. Stir the wet ingredients into dry ingredients until just incorporated. The batter will seem extra thick at this point but don't worry, that's normal! Gently stir in the shredded carrot and mashed banana until fully combined, but don't overmix.
Scoop batter into muffin tins, approximately 2/3rds full. Top each muffin with approximately 1 1/2 teaspoons pecan chips, or as desired. Bake the muffins for 15-20 minutes until muffins bounce back when lightly touched and/or a toothpick comes out clean.
Let the muffins cool in the pan for 2-3 minutes before transferring to a wire rack. Serve once the muffins are cool enough to handle, yet still warm. Let any leftovers cool completely and store in an airtight container at room temperature for 1-2 days, or in the fridge.
Update: Looking to reduce sugar? You can reduce the granulated sugar amount by half (or reduce each by half), per several reader suggestions, with good results. I would recommend using both granulated and brown sugar for texture purposes. The original recipe is as written above.