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!
Servings 6 muffins
Calories 331kcal
Equipment
- 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.
Video
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: 331kcal | Carbohydrates: 44g | Protein: 5g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 463mg | Potassium: 259mg | Fiber: 3g | Sugar: 14g | Vitamin A: 3590IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 2mg