Carrot cake banana muffins

Carrot cake banana muffins

May 15 2020


30 mn

Makes 12 muffins

These are just amazing! Not too sweet, moist and fluffy, they take 5 minutes to make and 20 minutes later come out of the oven smelling so good and tasting delicious


  • 1/4 cup of brown sugar
  • 1/4 cup of cane sugar
  • 1/2 cup of melted butter (or oil like coconut, avocado and even olive oil)
  • 2 large eggs
  • 2 cups of all purpose flour (or gluten free)
  • 1 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1 pinch of salt
  • 1 tsp of vanilla extract
  • 1 tsp of cinnamon
  • 1/2 tsp of pumpkin pie spices
  • 1 cup of grated carrot
  • 1/2 cup of yogurt
  • 1/4 cup of pecans
  • 1/4 cup of raisins


Preheat you oven at 350F and line up a muffin pan with paper cups.

Combine the sugars and eggs until smooth and add in the eggs, one at a time until fully incorporated. Add in the yogurt and mix and then throw in the bananas.

Place the flour, baking soda, baking powder and salt in a bowl give it a stir and add to the wet ingredients with the cinnamon and pumpkin pie spices.

In order and just slightly mix in between pour in the carrots, pecans and finally raisins.

Scoop the batter into lined muffin pan and bake for 20-25 minutes or until a toothpick comes out clean.

Enjoy as is or with nut butter and even some jam. My favorite thing to do is to cut them in 2 when they are warm and spread some ghee on top and let it melt...

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