These small batch banana carrot muffins are perfectly moist with high domed muffin tops and toasted pecans in each bite!
- 120g (1 cup) 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
- 90g (6 1/2 tsp) unsalted butter (room temp)
- 66g (1/3 cup) granulated sugar
- 53g (1/4 cup) brown sugar
- 1 egg (room temp)
- 1/2 tsp vanilla
- 113g (1/2 cup) mashed banana (about 1 very ripe medium banana)
- 113g (1 cup) grated carrots (about 2 large carrots)
- 56g (1/2 cup) finely chopped pecans + more for topping
- turbinado sugar for sprinkling
- Preheat the oven to 425 degrees F and line a muffin tin with 6 parchment liners spaced apart.
- 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.
- Divide the batter between the 6 parchment liners. I used a 3 tbsp 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.
- 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.
- 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.
- Serving Size: 1 muffin
- Calories: 365
- Sugar: 24 g
- Sodium: 180.7 mg
- Fat: 20 g
- Carbohydrates: 44.5 g
- Protein: 4.5 g
- Cholesterol: 63.3 mg
Keywords: banana carrot muffins, small batch muffins, banana carrot cake muffins, small batch banana muffins