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A baked muffin and a second muffin split in half sit on a white plate over a blue and white plaid cloth.

Simple Bakery Style Banana Carrot Muffins

Cassie Waltman
A quick one-bowl prep will yield banana carrot muffins with subtle spice and perfectly golden muffin tops just like your favorite bakery muffin!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 6 muffins
Calories 374 kcal

Equipment

  • 1 heavyweight aluminum muffin tin

Ingredients
  

  • 3 medium bananas, extra ripe (about 1.5 cups or 14 ounces of mashed banana)
  • 1 large egg
  • ⅓ cup vegetable oil
  • ½ cup light brown sugar (packed)
  • 2 teaspoon ground ginger
  • 2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour (7.5 ounces)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1½ cups coarsely grated carrot

Instructions
 

  • Preheat your oven to 425°F. Grease 6 of the holes with cooking spray, alternating with a space in between each one. Alternatively, use muffin tin liners.
  • In a large mixing bowl, mash the bananas with a fork. Add the egg, oil, sugar, ginger, cinnamon, and vanilla and mix well.
  • Sprinkle the flour, baking powder, baking soda, and salt over the wet ingredients. Fold the ingredients together 5-6 times, until halfway mixed.
  • Shred the carrots using the coarse side of a box grater. Add them to the muffin mix and fold together 4-5 more times until evenly distributed. Do not mix the batter any more than needed to avoid tough, dense muffins.
  • Allow the batter to rest for 10 minutes. Divide the batter among the greased or lined holes.
  • Bake at 425°F for seven minutes. Without opening the oven, decrease the temperature to 350°F and continue to bake for 12-14 minutes. The muffins are done when you insert a toothpick in the center and it comes out clean with no raw batter.
  • Cool the muffins in the tin for 5 minutes before transferring to a cooling rack.

Notes

For baking the muffin mix in a 9" x 5" loaf pan, change the instructions as follows:
  1. Line the loaf pan with a parchment paper sling and then spray the inside of the pan with cooking spray.
  2. After resting the batter, spread all of it into the bottom of the loaf pan, smoothing out the top to make it level.
  3. Bake at 425F for 7 minutes, then drop the temperature to 350F and bake for an additional 45-50 minutes.  Use a toothpick to test that the bread is cooked completely in the center.
  4. Remove the bread from the oven and allow to cool in the pan for 5 minutes.  Using the parchment sling, transfer the loaf to a cooling rack to cool completely before slicing.

Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts calculator to obtain the most accurate nutrition facts for your meal.

Nutrition Facts

Calories: 374kcalCarbohydrates: 60gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 31mgSodium: 487mgPotassium: 396mgFiber: 4gSugar: 27gVitamin A: 5431IUVitamin C: 7mgCalcium: 85mgIron: 2mg
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