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banana carrot muffins stacked on white wooden board

Small Batch Banana Carrot Muffins

  • Author: Sloane
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 muffins 1x
  • Category: muffins
  • Method: baking
  • Cuisine: American


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


  1. Preheat the oven to 425 degrees F and line a muffin tin with 6 parchment liners spaced apart.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
  3. 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.
  4. Mix in the egg and vanilla until fully combined. Scrape down the bowl as needed.
  5. Fold in the dry ingredients until just combined.
  6. Lastly, gently fold in the mashed banana, grated carrots, and chopped pecans.
  7. 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)
  8. Sprinkle each muffin with turbinado sugar and more chopped pecans.
  9. Bake the muffins for 5 minutes, then turn the oven temperature down 10 350 degrees F and bake for an additional 18-20 minutes.
  10. 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