Banana Carrot Muffins Recipe
Make these banana carrot muffins over the weekend and enjoy them all week long! They are the perfect finger food for busy mornings and such a great way to get the nutrients from carrots into bodies.
Servings: 19
Ingredients
Crumble
- 2 tbsp butter melted
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
Muffins
- 1/2 cup butter softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 eggs
- 1/2 cup milk at room temperature
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp salt
- 3 bananas ripe, mashed
- 4 medium carrots shredded
Instructions
- Preheat oven to 350 degrees F and line a muffin tin with muffin liners. Set aside.
Prepare the Crumble
- In a small bowl, make the crumble. Combine the 2 tablespoons of butter, 1/2 cup of flour and 1/2 cup of brown sugar. Mix with a fork until crumbly.
Prepare the Muffins
- In a large bowl, cream together the butter, sugar and vanilla using an electric hand mixer. Add the eggs and milk. Mix until combined.
- In a medium bowl, combine flour, baking soda, cinnamon and salt and mix well. Gradually add to the butter mixture until combined. Fold in the mashed banana and shredded carrots. Pour into the prepared muffin tins, filling each 3/4 of the way full.
- Sprinkle the crumble mixture over the tops of the muffins and bake in the preheated oven for 22 minutes, or until a toothpick inserted into the center comes out clean. Serve warm with butter!
Notes
- Shred your own carrots or purchase pre-shredded carrots from the grocery store.
- Add up to 1 cup of extras to add texture and flavor! Options include raisins, chocolate chips, coconut flakes or any dried fruit.