The Pioneer Woman Tasty Kitchen
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Banana Carrot Muffins

4.00 Mitt(s) 3 Rating(s)3 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 5

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Level: Easy

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Description

Bananas and carrots together in one tasty little muffin.

Ingredients

  • 1 cup All-purpose Flour
  • ½ cups Whole Wheat Flour
  • ¾ cups Granulated Sugar
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoons Ground Nutmeg
  • ¼ teaspoons Ground Ginger
  • 2 whole Large Eggs
  • 1 Tablespoon Honey
  • ½ cups Unsweetened Applesauce
  • 2 whole Medium Bananas, Mashed
  • 1 cup Grated Carrots

Preparation

Preheat oven to 350 degrees F. Grease a muffin pan or line a pan with cupcake liners. Set aside.

In a large bowl, mix together the flours, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In separate bowl, beat together the eggs, honey, applesauce and bananas. Add to the flour mixture. Fold in the carrots.

Fill the prepared muffin pan 2/3 full. Bake in a preheated oven 17-20 minutes, depending on the size of your muffins. Cool for 5 minutes in the pan before removing them to cool on a wire rack.

Makes about 20 muffins, depending on the size of your muffins.

7 Comments

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alisonwonderland on 3.6.2011

My family loved these muffins! I even increased the whole wheat flour and decreased the all purpose flour so they were a 1/2 and 1/2 ratio. They tasted great!
My 2 y.o. son is possibly the world’s pickiest eater, and he loved them too. Thanks for a great recipe that he’ll eat as a snack at any time.

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greensnchocolate on 2.17.2011

It wasn’t too loose but I didn’t pack it like I would pack brown sugar. It ended up being about 2 medium sized carrots (that were kind of skinny).

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Lauren Haughain on 2.16.2011

Okay, I will! Also, one more question. Did you pack the one cup of carrot or was it sorta loose. Sorry for so many questions, I’m a bit of a novice when it comes to baking. I can cook like a sunnava gun, but baking… eh.

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greensnchocolate on 2.16.2011

Lauren – yes, go right ahead and use all-purpose flour. I added 1/2 cup of whole wheat flour just to up the nutritional value (very slightly) without sacrificing texture. Let me know how they turn out!

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Lauren Haughain on 2.16.2011

I have a quick question. These look delicious but what is the point of the 1/2 wheat flour? I don’t have any wheat flour right now (and frankly I almost never do) and do I need it for this recipe? can i just use an extra 1/2 cup of regular all purpose flour? I would really like to make these for my mother, she loves carrot desserts.

3 Reviews

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cylina on 2.16.2012

really good. always get great compliments

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Sharon on 2.18.2011

I found these rather tough and rubbery in texture. I’m quite sure I did not overmix the batter. I guess that’s because there is no butter or shortening in this recipe. This is pretty much a fat free muffin.

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Lauren Haughain on 2.18.2011

So I made these earlier tonight! And they were so good!

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