Best Banana Carrot Muffins Recipes

JUMBO BANANA-CARROT MUFFINS

Steps:

• In a large bowl, combine the first seven ingredients. In another bowl, beat egg yolks until light and lemon-colored. Beat in honey and orange zest. Stir into dry ingredients just until moistened. Fold in the bananas, carrots and applesauce. , In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter a third at a time. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

BANANA, CARROT, APPLE, OAT BRAN MUFFINS

Steps:

• Mix first four dry ingredient together in a small bowl.
• Beat together oil, sugars, eggs, milk, and vanilla in a large bowl.
• Add the dry mixture to the wet mixture until well combined.
• Add vegetable/fruits to mixture.
• Bake at 400°F for 18 minutes or until dry in the middle.

NIF'S JUMBO BANANA CARROT MUFFINS

Steps:

• Preheat oven to 350 degrees and spray a non-stick muffin tin OR I highly recommend using the silicone version of the pan for no spraying or sticking.
• In a large bowl (I used my Cuisinart stand mixer with the paddle attachment), mix the oil, sugar and eggs completely. Add the mashed bananas and vanilla and mix again until incorporated.
• In a medium bowl, whisk together the flour, cinnamon, baking soda and salt. Add to the creamed mixture in 2 batches, stirring after each addition.
• Stir in carrots and raisins.
• Scoop 1/2 cup of batter into each muffin mold. Bake for 25 - 30 minutes or until a toothpick inserted comes out clean.
• Remove from oven and place on cooling rack. Cool for at least 10 minutes and then remove from pan.

PALEO CARROT BANANA MUFFINS

Steps:

• Combine dry ingredients.
• Blend bananas, dates, eggs, vinegar, and coconut oil in a food processor.
• Mix wet ingredients with dry and fold in carrots.
• Spoon into greased or lined muffin tins and bake at 350 degrees for 25 minutes (or 20 minutes for mini-muffins).

BANANA CARROT AND DATE MUFFINS

Steps:

• In a large bowl, sift the flour, baking powder and baking soda. Stir through the brown sugar, salt and bran flakes then make a well in the centre.
• Finely chop or mash the dates. To mash the dates, place in a small saucepan with 1/4 cup of water. Bring the water to the boil then cook for 3-4 minutes, until they are soft and can be mashed easily with a fork.
• Mix together the milk, egg, vanilla essence and mashed banana. Add to dry ingredients, with the dates, grated carrot and melted butter then stir until just combined.
• Line a muffin tray with muffin cases and divide mixture evenly. Makes 12-16 muffins.
• Bake at 220ºc for 18-20 minutes until golden. Remove from oven and leave in the muffin tray for a further 5 mintues then cool on a wire rack.

CARROT-BANANA MUFFINS (OR BUNDT CAKE)

Steps:

• Preheat oven to 350°F Line or grease muffin cups.
• Sift first 4 ingredients into medium bowl. Whisk applesauce, sugar, brown sugar and eggs in large bowl until well blended. Mix in dry ingredients. Add carrots, banana and pecans and blend well.
• Divide batter among muffin cups and bake in middle of oven until puffed and a tester comes out clean, about 16-18 minutes. Cool muffins on a rack. (Let pan cool completely before baking the second batch or use a different pan.).

BANANA-CARROT MUFFINS WITH OATS

Steps:

• Heat oven to 325°F.
• Generously grease muffin tins.
• Beat eggs, sugar, oil.
• Add honey.
• Add bananas and carrots mix until combined.
• Add dry ingredients and raisins.
• Use 1/4 cup measure to divi out batter into tins.
• Bake 20-25 minutes or until toothpick comes out clean.

GLUTEN FREE BANANA CARROT NUT MUFFINS

Steps:

• 1. No need for a mixer for this recipe. Preheat oven to 350. Sft flour mix and xantham together. Grate carrot either using a food processor or hand grater. Mash bananas in a large bowl.
• 2. With wooden spoon, mix butter into the mashed bananas. Mix in sugar, egg, cinnamon, and vanilla. Sprinkle baking soda and salt over the mixture and mix in.
• 3. Add flour and xantham until just incorporated. Fold in chopped walnuts. Pour batter into pre-greased muffin pans filling 3/4 full. Bake 20-25 minutes checking after 20 minutes for doneness by inserting toothpick in center of a muffin. If it comes out clean its done. Cool on rack.

BANANA CARROT MUFFINS

Steps:

• Preheat oven to 350°F.
• In medium bowl, combine flour, soda and salt.
• In large bowl, cream Crisco and sugar.
• Mix in eggs and juice.
• Using a fork or an old fashioned potato masher, mash carrots and bananas thoroughly.
• Mix the carrots and bananas into the egg-sugar mix.
• Stir in dry mix; stir only to moisten.
• Put in lined muffin tins.
• Bake at 350°F for approximately 30 minutes, until light golden.
• To bake in microwave, bake approximately 5 minutes at 50% power for a high powered microwave; 7 minutes at 70% power for low powered microwave.

CARROT BANANA PALEO MUFFINS

Steps:

• •Preheat oven to 350℉. •In a large bowl, combine flour, baking soda, salt and cinnamon. •In a food processor, combine dates, bananas, eggs, vinegar and oil. •Add mixture from food processor to dry mixture in the large bowl and combine thoroughly. •Fold in carrots and nuts. •Spoon mixture into paper lined muffin tins. •Bake at 350° for 25 minutes.

LOWFAT CARROT, BANANA, ZUCCHINI MUFFINS RECIPE - (4.5/5)

Steps:

• Grease and flour 18 muffin cups or place liners in pan. Heat oven to 350°F. In a mixing bowl smash the banana with a fork. Mix with oil, egg whites, maple syrup, sour cream, applesauce, brown sugar, and vanilla extract. Combine the flours, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots. Fill muffin cups about 3/4 full; Bake for 25 minutes.