Little Sunny Kitchen · by Diana★ 4.8 (5)
Carrot Banana Muffins
NUTRITION · PER SERVING37M COOK
CAL 18%·PRO 12%
CARBS 42G46% OF CAL
4G FIBER0G ADDED0G INTRINSIC10G OTHER27G TOTAL SUGAR
FAT 20G50% OF CAL
13G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist muffins blending banana bread and carrot cake with warm spices, walnuts, and crunchy toasted nuts. Lightly sweet with subtle spice, perfect for breakfast or an afternoon snack.
dessertamericanbaked good🍪 sheet pan🥧 baking dish🔥 ovenvegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup raw walnuts ((or toasted, and skip the second step))
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs (at room temperature)
- 3 large ripe bananas (mashed)
- ½ cup unsalted butter (melted)
- ¼ cup avocado oil ((can substitute olive, vegetable, or use all butter))
- 2 teaspoons pure vanilla extract
- 1 ½ cups shredded carrots
At a glance
PER SERVING · TIME 37M
CAL 18%·PRO 12%
CARBS 42G46% OF CAL
4G FIBER0G ADDED0G INTRINSIC10G OTHER27G TOTAL SUGAR
FAT 20G50% OF CAL
13G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 22m
- Sodium
- 225mg
- Total sugar
- 27g
- Added sugar
- ≥16g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 288mg
- Calcium
- 36mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 225MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.