A food blog about classic recipes and the kind of cooking that we grew up with; we're also trying new recipes that may become tomorrow's classics! And just to add to the fun, you will find sewing or craft projects from time to time here at Yesterfood, too.
Moist, sweet, and tender, Banana Bread Carrot Muffins are everything you want in a muffin. It's just a happy bonus that they're full of good things like whole wheat flour, bananas, carrots, coconut oil, and applesauce.
They're delicious whether you're trying to eat a little more healthfully or not!
Kids can't resist the mini muffins. Neither can I.
Banana Bread Carrot Muffins
1 cup all purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup well-mashed banana (about 3 medium, very ripe)
1 cup finely grated carrot (about 3 medium/large)
1 cup packed light brown sugar
2 large eggs, lightly whisked
1/3 cup coconut oil, gently melted
1/4 cup unsweetened applesauce
1 teaspoon vanilla
1. Preheat oven to 350 degrees. Take one, 12 cup regular muffin pan and one, 12 cup mini muffin pan and spray the tops of the pans lightly with cooking spray (this is so if the muffins rise over the papers and on to the pans a little bit they won't stick). Line cups with paper liners. (Alternatively, this recipe will make 18 regular size muffins or one 9X5" loaf. You will need to adjust baking times for loaf).
2. In a large bowl, combine flours, soda, baking powder, and salt. Whisk to combine. Set aside.
3. In a medium bowl, combine all the remaining ingredients and stir to combine very well.
4. Pour the banana mixture into the flour mixture and fold together gently by hand, until just combined. Do not overmix.
5. Fill muffin cups about 3/4 full. They don't rise a lot, but will round up just over the top of the papers. Bake until tops are dry and a toothpick comes out with a couple of moist crumbs attached, about 15 to 16 minutes for mini muffins, and about 23 to 24 minutes for regular muffins. Do not overbake.
6. Let pans cool on wire rack for about 5 minutes, then remove muffins to rack to cool completely. Very good the same day, even better the next day. Will keep, tightly covered, for several days. Wrap well and freeze for several weeks.
Recipe makes 12 mini muffins and 12 regular size muffins OR 18 regular size muffins OR one 9X5" loaf.
My 3 bananas yielded 1 and 1/4 cups mashed banana, and I went ahead and used all of it.
You can't taste the carrot or feel it when you're eating (noted for kids or anyone who might not care for carrots), but it looks pretty, helps keep the muffins moist, and you get the carrot-y nutrition. :)