Banana Carrot Muffins

These easy, homemade bakery-style banana carrot muffins are fluffy, moist, and flavored with carrots, bananas, almonds, and spices.

Prep Time 20

Cook Time 20

Total Time 40

servings12 muffins

saltyginger.comAngie Dixon

Equipment

Regular Muffin Pan (12-Well)
Regular Cupcake Liners
Mixing Bowls

Ingredients

2 eggs (medium/large/size 6)
½ cup white granulated sugar (caster/granulated)
¼ cup light brown sugar
2 teaspoons vanilla extract
½ cup vegetable oil
2 teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon mixed spice (pumpkin spice)
1 cup carrots (grated)
2 bananas (large, mashed)
½ cup almonds (slivered, sliced, chopped)
2½ cups plain flour (all-purpose/standard grade)
6 tablespoon cornstarch
3 teaspoons baking powder
½ teaspoon table salt
8 teaspoons raw sugar (or granulated sugar - optional extra)

Instructions

Preheat the oven to 200°/390°F. Line a 12-cup muffin tin with cupcake liners. This recipe makes between 12 to 14 muffins.
In a large mixing bowl, the bowl of a stand mixer, beat the eggs and sugar until the mixture has lightened and doubled in size (3-5 minutes).
2 eggs, ½ cup white granulated sugar, ¼ cup light brown sugar
Add in the vanilla. Then with the mixer running, add the oil slowly down the side of the bowl, allowing it to emulsify into the sugar-egg mixture.
2 teaspoons vanilla extract, ½ cup vegetable oil
Add the cinnamon, ginger, mixed spice, carrot, mashed bananas, and almonds to the wet ingredients. Fold through to combine.
2 teaspoons ground cinnamon, ¼ teaspoon ground ginger, 1 cup carrots, 2 bananas, ½ cup almonds, ¼ teaspoon mixed spice
Add in the dry ingredients - flour, baking powder, salt, and cornstarch. Mix until just combined.
2½ cups plain flour, 6 tablespoon cornstarch, 3 teaspoons baking powder, ½ teaspoon table salt
Fill the muffin liners with muffin batter until they are ¾ filled. Sprinkle ½ teaspoon of raw or granulated sugar over each muffin (optional extra - leave out for a lower sugar variation of this muffin).
8 teaspoons raw sugar
Bake at 200°/390°F for 5 minutes. Then turn down the oven to 180°C/355°F and bake for a further 15 minutes. The muffins are finished when they are golden brown and a toothpick or cake tester comes out mostly clean.
Allow the muffins to cool in the muffin pan for 10 minutes before lifting them out onto a wire rack to cool completely.

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Video

Notes

Expert Tips for Tall Bakery-Style Muffins

A hot, preheated oven is key to a tall bakery-style muffin. The hot oven allows for the baking powder in this recipe to react very quickly which results in that tall domed muffin during the baking.

Only mix the ingredients until just combined and no more! Overmixing will result in a tough muffin.

Do not overbake the muffin. Once the temperature has been turned down, and the 15-minute mark has been reached, check the muffins. If a toothpick or cake tester comes out mostly clean then the muffins are done.

Check more than 1 muffin when testing the doneness - just to make sure you haven't hit a pocket of banana.

Storage and Freezing

Store these muffins in an airtight container at room temperature for ⅘ days.

Alternatively, you can freeze the muffins by wrapping them in cling film and tin or aluminum foil for up to 3 months.

To freshen up the muffin, pop them in the microwave for 10 seconds.

Nutrition