• VE

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.

Small Batch Banana Carrot Muffins
Small Batch Banana Carrot Muffins
Small Batch Banana Carrot Muffins
Small Batch Banana Carrot Muffins cover
From the Cook
From the Cook
From the Cook
1/4

Small Batch Banana Carrot Muffins

Ingredients

0 allergens identified

Small Batch Banana Carrot Muffins

Instructions

1
Preheat the oven to 425 degrees F and line a muffin tin with 6 parchment liners spaced apart.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
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.
4
Mix in the egg and vanilla until fully combined. Scrape down the bowl as needed.
5
Fold in the dry ingredients until just combined.
6
Lastly, gently fold in the mashed banana, grated carrots, and chopped pecans.
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.
8
Sprinkle each muffin with turbinado sugar and more chopped pecans.
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.
10
Allow muffins to cool completely in the pan before removing.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

  • Use Extra-Ripe Bananas 🍌
    Select bananas with brown spots or even mostly brown skin—they contain more natural sugars and moisture, creating incredibly tender muffins without overmixing the batter.
  • Shred Carrots Just Before Mixing 🥕
    Grate carrots immediately before folding into the batter to preserve their moisture and prevent excess liquid from making the muffins dense or soggy.
  • Don't Overmix the Wet and Dry 🥄
    Fold the wet ingredients into the dry ingredients with just 10-12 gentle strokes—overmixing develops gluten and results in tough, dense muffins instead of tender, bakery-style domes.
  • Fill Cups Strategically for High Domes ⛰️
    Fill muffin cups three-quarters full and place them on the middle oven rack; this allows proper heat circulation and encourages the signature tall, rounded muffin tops.
  • Toast Pecans First for Depth 🌰
    Lightly toast your pecans for 5-7 minutes before chopping and folding them in to amplify their nutty flavor and add complex warmth that complements the warm spices.

About the Cook

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Sloane’s Table

@sloanes-table

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