Description

These Moist Carrot Banana Muffins boast an irresistible flavor and easy preparation. Made with ripe bananas and finely shredded carrots, they’re perfect for breakfast or as a wholesome snack. Enjoy a delightful bite that’s simple to make and utterly delicious!

Ingredients

Scale

2 cups all-purpose flour measured with the spoon and level method
3/4 cup granulated sugar
1/4 tablespoon baking soda
2 tablespoon baking powder
1/2 tablespoon salt
3/4 cup mashed overripe bananas
3/4 cup finely shredded carrots lightly packed
1/4 cup sour cream room temperature
1/2 cup whole milk room temperature
1/2 cup vegetable oil
2 large eggs room temperature
1 teaspoon pure vanilla extract

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Instructions

Preheat the oven to 400°F and line a muffin pan with liners or grease each cup.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until mixed well.
Add the bananas and carrots, then mix in the sour cream, milk, oil, eggs, and vanilla extract. Stir until the mixture is just combined, ensuring there are no large flour streaks.
Evenly distribute the batter among the muffin cups, filling each about three-quarters full.
Bake at 400°F for 5 minutes, then lower the temperature to 350°F and continue baking for 20-25 minutes until golden and a toothpick comes out clean.
Cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Notes

For best results, use overripe bananas for added sweetness.
Avoid overmixing the batter to keep muffins soft and tender.
These muffins can be stored in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 muffin
Calories: 250
Sugar: 15g
Sodium: 250mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8.5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg