Moist and Flavorful Carrot-Banana Muffins
Indulge in these moist and flavorful Carrot-Banana Muffins, a delightful fusion of banana and carrot cake! Inspired by a classic Bon Appétit recipe from October 1993, this healthier version swaps out oil for applesauce, resulting in a cake that’s both tasty and guilt-free. The muffins come packed with the natural sweetness of ripe bananas and the vibrant crunch of finely grated carrots, creating a symphony of flavors in every bite. Optional chopped pecans add a delightful crunch, making this treat perfect for breakfast, snacks, or even dessert. For a festive twist, transform the batter into a Bundt cake by baking it in a greased and floured 12-cup Bundt pan for about an hour. This recipe yields 20 medium-sized muffins, ensuring there's enough to share (or keep all to yourself!).
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
All-purpose flour
2 cups (sifted)
Ground cinnamon
1 tablespoon (sifted with flour)
Baking soda
2 teaspoons (sifted with flour)
Salt
1/4 teaspoon (sifted with flour)
Applesauce
1 cup (unsweetened)
Granulated sugar
1/2 cup (packed)
Brown sugar
1/2 cup (firmly packed)
Eggs
4 large (beaten)
Carrots
2 cups (finely grated (about 2-3 carrots))
Ripe bananas
1 cup (mashed (about 3 bananas))
Chopped pecans
3/4 cup (optional)
Instructions
1
Preheat the oven to 350°F (175°C). Line or grease standard muffin cups to prevent sticking.
2
In a medium bowl, sift together the flour, ground cinnamon, baking soda, and salt. Set aside.
3
In a large mixing bowl, whisk together the applesauce, granulated sugar, brown sugar, and eggs until the mixture is smooth and well combined.
4
Gradually fold the dry ingredients into the wet ingredients until just blended, being careful not to over-mix.
5
Stir in the finely grated carrots, mashed ripe bananas, and chopped pecans (if using) until evenly distributed.
6
Using a measuring cup or ice cream scoop, evenly divide the batter into the prepared muffin cups, filling each about two-thirds full.
7
Bake in the center of the oven for 16-18 minutes, or until the tops are puffed and a toothpick inserted into the center comes out clean.
8
Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely. If preparing a second batch, ensure the pan has cooled completely before using it again.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Carrot-Banana Muffins?
They are a moist and flavorful fusion of banana bread and carrot cake.
What inspired this specific recipe?
This recipe was inspired by a classic Bon Appétit recipe from October 1993.
How is this recipe a healthier version?
It swaps out traditional oil for applesauce to create a tasty, guilt-free treat.
How many muffins does this recipe make?
This recipe yields approximately 20 medium-sized muffins.
Can I bake this as a cake instead of muffins?
Yes, you can bake the batter in a greased and floured 12-cup Bundt pan.
How long does the Bundt cake version take to bake?
The Bundt cake version should be baked for about one hour.
What is the required oven temperature?
The oven should be preheated to 350°F (175°C).
How much flour is needed?
The recipe calls for 2 cups of sifted all-purpose flour.
Which dry ingredients should be sifted together?
Sift together the flour, ground cinnamon, baking soda, and salt.
What type of applesauce should I use?
Use 1 cup of unsweetened applesauce.
How many eggs are required?
You will need 4 large beaten eggs.
What types of sugar are used?
The recipe uses 1/2 cup of granulated sugar and 1/2 cup of firmly packed brown sugar.
How many carrots are needed?
You need 2 cups of finely grated carrots, which is about 2 to 3 carrots.
How many bananas are required?
The recipe uses 1 cup of mashed ripe bananas, which is roughly 3 bananas.
Are nuts included in the recipe?
Optional chopped pecans (3/4 cup) can be added for extra crunch.
How much cinnamon is in the muffins?
The recipe calls for 1 tablespoon of ground cinnamon.
How much baking soda is used?
Use 2 teaspoons of baking soda.
What is the salt measurement?
The recipe requires 1/4 teaspoon of salt.
How should I prepare the muffin cups?
Line or grease standard muffin cups to prevent sticking.
When do I add the dry ingredients to the wet ingredients?
Gradually fold the dry ingredients into the whisked wet mixture until just blended.
Should I be careful about over-mixing?
Yes, be careful not to over-mix the batter to maintain the right texture.
How full should I fill the muffin cups?
Fill each muffin cup about two-thirds full.
How long do the muffins bake?
Bake the muffins in the center of the oven for 16 to 18 minutes.
How do I check if the muffins are done?
They are done when the tops are puffed and a toothpick inserted into the center comes out clean.
Should the muffins cool in the pan?
Allow them to cool in the pan for a few minutes before moving them to a wire rack.
What should I do if baking a second batch?
Ensure the muffin pan has cooled completely before using it for a second batch.
Are these muffins suitable for breakfast?
Yes, they are perfect for breakfast, snacks, or dessert.
What is the preparation for the carrots?
The carrots should be finely grated.
What provides the natural sweetness in this recipe?
The natural sweetness comes from the ripe bananas and carrots.
What tags describe these muffins?
Tags include quick bread, muffins, healthy recipes, carrot cake, and banana bread.