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Carrot Cake Muffins
This one-bowl carrot cake muffins are the perfect on the go snack! Simple ingredients and an easy process. You'll love them!
Course
Dessert, Snack
Cuisine
American
Prep Time
10
minutes
Cook Time
25
minutes
Total Time
35
minutes
Servings
6
muffins
Calories
331
kcal
Author
Toni Okamoto
Equipment
Food Processor
Measuring Cups
Medium Bowl
Spatula
muffin tin
Ingredients
1 ½
cups
of mashed ripe bananas (about 3 medium bananas)
¼
cup
of granulated sugar
⅓
cup
of canola or vegetable oil, plus more for greasing
1
teaspoon
of baking powder
1
teaspoon
of baking soda
½
teaspoon
of salt
1 ½
cups
of all-purpose flour
1
cup
of shredded carrot
1
teaspoon
of ground cinnamon
¼
cup
of crushed walnuts (optional)
Instructions
Preheat the oven to 375 degrees, and lightly grease a muffin tin.
Place the mashed bananas in a large bowl.
Add the sugar, oil, baking powder, baking soda, salt, flour, cinnamon, and gently mix together until well combined.
Fold the carrots and walnuts (if using) into the batter.
Spoon the batter into the muffin tin, filling each cup to the top.
Bake for 25 minutes or until the muffins are golden brown.
Notes
When mashing the bananas you can either leave some chunks to add some texture or you can mash them thoroughly for a smoother texture.
Use the ripest bananas you have for maximum sweetness.
Nutrition
Calories:
331
kcal
|
Carbohydrates:
44
g
|
Protein:
5
g
|
Fat:
16
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Sodium:
463
mg
|
Potassium:
259
mg
|
Fiber:
3
g
|
Sugar:
14
g
|
Vitamin A:
3590
IU
|
Vitamin C:
5
mg
|
Calcium:
61
mg
|
Iron:
2
mg