Small Batch Banana Carrot Muffins

Name: Small Batch Banana Carrot Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 120 g all-purpose flour; 1 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1 tsp cinnamon; 1/2 tsp ginger; 1/4 tsp nutmeg; 1/4 tsp allspice; 90 g unsalted butter (room temp); 66 g granulated sugar; 53 g brown sugar; 1 egg (room temp); 1/2 tsp vanilla; 113 g mashed banana (about 1 very ripe medium banana); 113 g grated carrots (about 2 large carrots); 56 g finely chopped pecans (+ more for topping); turbinado sugar for sprinkling

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These small batch banana carrot muffins are perfectly moist with high domed muffin tops and toasted pecans in each bite!

banana carrot muffins stacked on white wooden board.

This banana carrot muffin recipe makes exactly 6 perfect muffins! The recipe is a simple muffin batter with ripe mashed banana, grated carrots, and chopped pecans folded in before being baked into high domed, bakery style muffins. They're the best of both worlds - combining banana bread and carrot cake to create the most incredibly moist & comforting muffins.

For more muffin recipes, try Lemon Raspberry Muffins, Pistachio Muffins with Oat Streusel, Apple Cider Donut Muffins, and Double Chocolate Tahini Muffins.

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Ingredient Notes
Step by Step Instructions
Expert Baking Tips
Recipe FAQs
Baking in Grams
Other muffin recipes you'll love
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💬 Reviews

one banana carrot muffin sitting on top of the parchment liner.

Ingredient Notes

ingredients for small batch carrot muffins.

Flour: You'll need just one cup of all-purpose flour.
Leavening: You'll need both baking powder and baking soda to give these muffins the perfect texture and rise.
Spices: To give these muffins a warm spiced flavor, add a combination of cinnamon, ginger, nutmeg, and allspice.
Sugars: You'll need both granulated and brown sugar.
Egg: Just one egg for this recipe!
Grated Carrots: You'll need about 2 large carrots to make up 1 cup or 113g.
Banana: You should only need 1 very ripe medium banana.
Pecans: If adding pecans, be sure to chop them very finely before adding to the batter. If pecans aren't your thing, you can swap them for a different nut or just leave them out.
Turbinado Sugar: Sprinkle each muffin with a generous amount of turbinado (or raw) sugar before baking.

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this small batch banana carrot muffin recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Make the batter. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars for 2-3 minutes until light and fluffy.

Mix in the egg and vanilla until fully combined. Scrape down the bowl as needed. Fold in the dry ingredients until just combined. Lastly, gently fold in the mashed banana, grated carrots, and chopped pecans.

batter piled high in each muffin cavity and topped with pecans. — STEP 2

close up of muffins cooling on wire rack to show muffin top texture. — STEP 3

STEP 2: Prep. Divide the batter between the 6 parchment liners. I used a 3 tablespoon cookie scoop to portion it and leave the batter domed on top. (See photo above) Sprinkle each muffin with turbinado sugar and more chopped pecans.

STEP 3: Bake and cool. Bake the muffins for 5 minutes, then turn the oven temperature down 10 350 degrees F and bake for an additional 18-20 minutes. Allow muffins to cool completely in the pan before removing.

small batch banana carrot muffins on white wooden board.

Expert Baking Tips

Store the muffins in an air-tight container at room temperature for up to 5 days or in the freezer for up to 3 months.

Recipe FAQs

How to make high domed muffins:

No one likes a flat muffin top. To get that high dome muffin top, bake the muffins at 425 degrees F for 5 minutes, then lower heat to 350 degrees F for an additional 20 minutes. That 5 minutes blast of high heat will force the muffins to bake upward more rapidly, creating a domed top. Then, the temperature is lowered for the remaining 20 minutes to bake the muffins all the way through.

Can this recipe be doubled?

Yes! If you would like 12 muffins instead of 6, you can easily double the recipe. Simply multiply each ingredient by 2. The bake time will be the same.

How to store these muffins:

Store the muffins in an air-tight container at room temperature for up to 5 days or in the freezer for up to 3 months.

banana carrot muffin cut in half to show inside texture.

Baking in Grams

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x

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5 from 2 votes

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