Banana Carrot Cupcakes
Banana Carrot Cupcakes are a delightful fusion of ripe bananas and fresh carrots, creating moist, flavorful treats perfect for any occasion. Bursting with natural sweetness and a hint of warm spices, these cupcakes are easy to make and guaranteed to impress both family and friends. Ideal for birthdays, tea parties, or simply a sweet indulgence on a cozy afternoon, this recipe is as versatile as it is delicious.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: About 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 ripe bananas (about 1.5 cups mashed)
- 1 cup shredded carrots
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 2 large eggs (room temperature)
- ½ cup vegetable oil (canola preferred)
- 2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mash bananas until smooth but slightly chunky.
- In another bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- Create a well in the dry mixture; add mashed bananas, eggs, and vegetable oil. Stir gently until just combined.
- Fold in shredded carrots until evenly distributed.
- Scoop batter into muffin liners about two-thirds full.
- Bake for 20-25 minutes or until golden brown. Cool on wire racks before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 207
- Sugar: 13g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For added texture, mix in chopped walnuts or chocolate chips. Substitute half the flour with whole wheat flour for a healthier version. Store cupcakes in an airtight container at room temperature for up to three days or refrigerate for up to one week.