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Turn ripe bananas and carrots into these Banana Carrot Pecan Nut Muffins. Which part wins, the fluffy texture or the pecan crunch?
Healthy Banana Carrot Pecan Nut Muffins that still taste like a treat. What’s your favourite muffin add-in: nuts, fruit, or spice?
Got a ripe banana, a leftover carrot, and a sweet tooth? These banana carrot pecan muffins are the perfect fix. They’re soft, lightly spiced, and have a little nutty crunch in every bite. No fancy steps, no hard-to-find ingredients—just real food that tastes good. Bake a batch in under 30 minutes and enjoy all week.
Why You’ll Love These Banana Carrot Pecan Nut Muffins:
- No waste: Use up ripe bananas and carrots before they go bad.
- Naturally sweet: Brown sugar, banana, and carrot add just the right sweetness.
- Moist and fluffy: Yogurt keeps them soft without needing butter.
- Healthy-ish: Made with wholemeal flour, no frosting, and just enough oil.
- Make once, snack all week: Store in the fridge and reheat when needed.
- Kid-friendly: Mild flavors and soft texture make them perfect for little hands.
Whether you’re baking for breakfast, snacks, or just want something homemade, these muffins are a smart and tasty choice.
Soft muffins. Real ingredients. Just sweet enough. These Banana Carrot Pecan Nut Muffins are what happens when ripe fruit and leftover veggies meet brown sugar and a handful of pecans. Easy to make, easier to eat. Would you try these with walnuts instead?
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Banana Carrot Pecan Nut Muffins
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 12 servings depending on size 1x
- Category: Cake, Cupcakes, Cookies and Tarts
- Method: Easy
Description
These Banana Carrot Pecan Nut Muffins are a clever way to turn everyday ingredients into something cozy, moist, and full of flavor. They’re lightly spiced with cinnamon, packed with fresh carrot and banana, and have just the right crunch from pecans. The yogurt keeps them soft, and the brown sugar adds a gentle sweetness. Perfect for a snack, breakfast, or to toss into a lunchbox.
Ingredients
- 1 cup self-raising wholemeal flour
- 1 tsp ground cinnamon
- Pinch of salt
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/4 cup chopped pecans
- 1/4 cup canola oil
- 1/3 cup brown sugar
- 1 egg
- 1/3 cup plain yogurt
- 3/4 cup grated carrot
- 1/2 cup mashed banana
- A small splash of vanilla
Instructions
- Mix all the dry stuff in one bowl: flour, cinnamon, salt, baking soda, baking powder, and pecans.
- In another bowl, whisk the oil, sugar, egg, yogurt, carrot, banana, and vanilla until smooth.
- Add the dry mix into the wet mix and stir until just combined. Don’t overdo it.
- Line your muffin tray with paper cups and fill each one about 3/4 full.
- Bake at 180°C (350°F) for 20–22 minutes, until a toothpick comes out clean.
- Let them cool fully before storing.
They stay fresh in the fridge for up to a week. Warm them slightly before serving for that fresh-out-of-the-oven feel.
Notes
Created, prepared, tried, and tested by Vijay
Carrot cake and banana bread, had a muffin. That’s basically what these Banana Carrot Pecan Nut Muffins are: fluffy, sweet, and just the right kind of cozy. Use up ripe bananas and grated carrots with this simple recipe that works every time.
Anyone who enjoys soft, moist muffins with real flavor will want to try this Banana Carrot Pecan Nut Muffins recipe. It uses everyday ingredients like ripe bananas, carrots, and yogurt to create a tender, lightly sweet muffin with just the right crunch from pecans. Easy to make, one bowl, no mixer needed. Perfect for breakfast, snacks, or meal prep.
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