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CarrotMuffins 6 1
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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 331kcal
Author Toni Okamoto

Equipment

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: 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