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.

Author: Sloane’s Table

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 6 muffins

Calories: 445 kcal per serving

Ingredients

1 cup - all-purpose flour
1 tsp - baking powder
¼ tsp - baking soda
¼ tsp - salt
1 tsp - cinnamon
½ tsp - ginger
¼ tsp - nutmeg
¼ tsp - allspice
⅓ cup - unsalted butter
⅓ cup - granulated sugar
¼ cup - brown sugar
1 - egg
½ tsp - vanilla
½ cup - mashed banana
1 cup - carrots
½ cup - pecans
Turbinado sugar

Instructions

Preheat the oven to 425 degrees F and line a muffin tin with 6 parchment liners spaced apart.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
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.
Mix in the egg and vanilla until fully combined. Scrape down the bowl as needed.
Fold in the dry ingredients until just combined.
Lastly, gently fold in the mashed banana, grated carrots, and chopped pecans.
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.
Sprinkle each muffin with turbinado sugar and more chopped pecans.
Bake the muffins for 5 minutes, then turn the oven temperature down 10 350 degrees F and bake for an additional 18-20 minutes.
Allow muffins to cool completely in the pan before removing.

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