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Small Batch Banana Carrot Muffins
This banana carrot muffin recipe makes exactly 6 perfect muffins! The recipe is a simple muffin batter with ripe mashed banana, grated carrots, and chopped pecans folded in before being baked into high domed, bakery style muffins. They're the best of both worlds - combining banana bread and carrot cake to create the most incredibly moist & comforting muffins.
Ingredients
Instructions
- Step 1
Preheat the oven to 425 degrees F and line a muffin tin with 6 parchment liners spaced apart.
- Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
- Step 3
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars for 2-3 minutes until light and fluffy.
- Step 4
Mix in the egg and vanilla until fully combined. Scrape down the bowl as needed.
- Step 5
Fold in the dry ingredients until just combined.
- Step 6
Lastly, gently fold in the mashed banana, grated carrots, and chopped pecans.
- Step 7
Divide the batter between the 6 parchment liners. I used a 3 tablespoon cookie scoop to portion it and leave the batter domed on top.
- Step 8
Sprinkle each muffin with turbinado sugar and more chopped pecans.
- Step 9
Bake the muffins for 5 minutes, then turn the oven temperature down 10 350 degrees F and bake for an additional 18-20 minutes.
- Step 10
Allow muffins to cool completely in the pan before removing.
Tips & Tricks
Per serving
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