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–+ servings
Icing drizzle over baked carrot banana muffin on brown paper.
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5 from 1 vote

Carrot Banana Muffins

Easy carrot banana muffins that taste like carrot cake with a lovely creamy drizzle of icing on top. Easy breakfast meal prep or weekend brunch in less than 30 minutes!
Prep Time10 minutes
Cook Time16 minutes
Total Time26 minutes
Course: Breakfast, Snack
Cuisine: American
Diet: Vegetarian
Servings: 12
Calories: 207kcal
Author: Sara Smith | Eat Dessert Snack

Equipment

Ingredients

  • 2 medium bananas (about ¾ cup mashed) 240 g
  • ½ cup packed brown sugar 112 g
  • ¼ cup milk 60 mL
  • ¼ cup sour cream or greek yogurt 64 g
  • 1 egg
  • ¼ cup salted butter 57 g
  • 1 teaspoon vanilla extract
  • ½ cup shredded carrot, packed (1 large carrot) 75 g
  • ½ teaspoon salt 4 g
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1½ cup all purpose flour 205 g
  • 2 teaspoons baking powder 6.5 g
  • ½ cup chopped pecans, plus 12 halves

Optional Glaze:

  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 Tablespoon milk of choice

Instructions

  • Preheat the oven to 375℉ and prepare a 12 slot muffin tin with paper liners or baking spray.
  • Mash bananas into a puree (measure to be accurate).
  • Transfer the mashed bananas to a mixing bowl, and combine with brown sugar, milk, sour cream (or plain greek yogurt) egg, melted butter, and vanilla extract. Whisk until everything mixed together well.
  •  Add in the shredded carrots and spices, and mix well.
  •  Add in the flour, and baking powder on top of the wet ingredients, and mix until just combined. Then gently stir in the chopped pecans if you wish to add nuts.
  • Scoop in equal portions into a 12 slot muffin tin, filling each slot about ¾ full.
  • Place a pecan half on each muffin. Bake for 16-18 minutes on a middle shelf, until an inserted toothpick comes out clean.
  • Optional but delicious: make a light icing by combining powdered sugar, vanilla, and milk and drizzling over the muffins after cooling for 10-15 minutes. Enjoy warm!

Notes

Note: you can use 3-4 baby carrots shredded in place of 1 large carrot. 
Tip: Weigh your ingredients for accurate results! Bananas can vary in size, so it's best to measure them properly. 
Store 3-4 days room temperature or freeze for up to 3 months. 

Nutrition

Calories: 207kcal | Carbohydrates: 32g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 25mg | Sodium: 185mg | Potassium: 156mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1053IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 1mg