Best Carrot Banana Muffins Or Bundt Cake Recipes
BANANA CARROT MUFFINS
Banana Carrot Muffins are a healthier cross between banana bread and carrot cake in the best way possible. They're light, fluffy, and moist from the mix of extra ripe bananas and freshly shredded carrots. Meal prep them for a quick on-the-go breakfast or enjoy them for a relaxing weekend brunch. Either way, you'll fall in love with these muffins!
Provided by Becca Mills
Categories Breakfast
Time 25m
Number Of Ingredients 13
Steps:
- Pre-heat oven to 350°F. Line approximately 16 muffin tins.
- In a large mixing bowl, stir together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar. Set aside.
- In a separate medium bowl, whisk together the melted butter (slightly cooled), eggs, and vanilla. Stir the wet ingredients into dry ingredients until just incorporated. The batter will seem extra thick at this point but don't worry, that's normal! Gently stir in the shredded carrot and mashed banana until fully combined, but don't overmix.
- Scoop batter into muffin tins, approximately 2/3rds full. Top each muffin with approximately 1 1/2 teaspoons pecan chips, or as desired. Bake the muffins for 15-20 minutes until muffins bounce back when lightly touched and/or a toothpick comes out clean.
- Let the muffins cool in the pan for 2-3 minutes before transferring to a wire rack. Serve once the muffins are cool enough to handle, yet still warm. Let any leftovers cool completely and store in an airtight container at room temperature for 1-2 days, or in the fridge.
Nutrition Facts : ServingSize 1 muffin, Calories 145 kcal, Sugar 11 g, Sodium 112 mg, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Carbohydrate 20 g, Fiber 1 g, Protein 2 g, Cholesterol 36 mg, UnsaturatedFat 3 g
BANANA CARROT MUFFINS
These muffins are INCREDIBLE. What a great way to get fruits AND veggies. My seven year old is in love--and the dog ran off with a pan full, too!
Provided by wildheart
Categories Quick Breads
Time 45m
Yield 24 muffins
Number Of Ingredients 9
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.
Nutrition Facts : Calories 226.7, Fat 9.7, SaturatedFat 2.9, Cholesterol 31, Sodium 227.4, Carbohydrate 32.1, Fiber 1.7, Sugar 12.6, Protein 3.7
CARROT & BANANA CAKE
This is a beautiful light flavoursome cake, originally from the Australian Women's Weekly "More Cake and Slices" cookbook. I use a mixture of walnuts and hazlenuts, and use grapeseed oil as the vegetable oil. Keeps well and is great in lunchboxes.
Provided by catxx
Categories Dessert
Time 1h25m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Pre-heat oven to 160C (325F).
- Grease 24cm round springform tin, line base with baking paper.
- Sift flours, baking soda, spices and sugar into large bowl, stir in carrot and nuts.
- Beat eggs and oil together and add to dry ingredients, together with banana.
- Mix well.
- Pour mixture into prepared tin.
- Bake for about 1 1/4 hours.
- Cool cake in pan.
Nutrition Facts : Calories 4610.3, Fat 289, SaturatedFat 40.6, Cholesterol 634.5, Sodium 2399.7, Carbohydrate 464.5, Fiber 25.8, Sugar 246.5, Protein 63
BANANA CARROT CAKE
From my mother-in-law. This carrot cake does not have a cream cheese frosting. I have not had this yet, but my hubby says it's wonderful. He says that he can't taste the bananas in the cake, but it's been years since he's had it, so that might be wrong. He says it's really good though.
Provided by noway
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Combine sugar, banana, and oil.
- Add eggs, one at a time, beating well after each addition.
- In a separate bowl, combine flour, salt, baking soda, baking powder, and spices.
- Add to banana mixture and mix well.
- Stir in carrots and oats; mix well.
- Spread in greased 9x9 inch baking pan. Sprinkle with nuts.
- Bake at 350F for 40 minutes or until toothpick inserted in center comes out clean.
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