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.

Small Batch Banana Carrot Muffins

Name: Small Batch Banana Carrot Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 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

Description

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

Ingredients

Scale

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

Instructions

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.

Notes

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.

Nutrition

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