Carrot Banana Muffins or Bundt Cake
Indulge in the ultimate fusion of cozy flavors and moist texture with this Carrot Banana Muffins or Bundt Cake recipe—a versatile treat perfect for breakfast, snack time, or even dessert. Featuring ripe bananas and freshly grated carrots, these muffins or cake deliver natural sweetness and a tender crumb, while hints of cinnamon add a warm, aromatic touch. The recipe is adaptable for both individual muffins and an elegant bundt cake, making it suitable for casual gatherings or special occasions. Optional mix-ins like chopped nuts and raisins add delightful pops of texture, and a finishing drizzle of cream cheese glaze or a dusting of powdered sugar elevates this baked good to crowd-favorite status. With simple ingredients, minimal prep time, and a moist, flavorful result every time, this Carrot Banana Muffins or Bundt Cake recipe is sure to become a household staple.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 1.5 cups Ripe bananas (mashed)
- 1 cup Carrots (grated)
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 2 large Eggs
- 0.5 cup Vegetable oil
- 0.5 cup Greek yogurt (or sour cream)
- 2 teaspoons Vanilla extract
- 0.5 cup Chopped nuts (e.g., walnuts or pecans, optional)
- 0.5 cup Raisins or dried cranberries (optional)
Instructions
Preheat your oven to 350°F (175°C). If making muffins, line a 12-cup muffin tin with paper liners or grease it. If making a bundt cake, generously grease and lightly flour a bundt pan.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In another large bowl, combine the mashed bananas, grated carrots, granulated sugar, brown sugar, eggs, vegetable oil, yogurt, and vanilla extract. Mix until smooth and well incorporated.
Gradually stir the dry ingredients into the wet mixture, being careful not to overmix. Fold in the chopped nuts and raisins (if using).
For muffins: Divide the batter evenly into the prepared muffin cups, filling each about three-quarters full. For the bundt cake: Pour the batter evenly into the prepared bundt pan, spreading it out gently.
Bake the muffins in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Bake the bundt cake for 45-50 minutes or until a toothpick inserted into the thickest part comes out clean.
Once baked, remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. For the bundt cake, allow it to cool in the pan for 10-15 minutes before carefully inverting it onto a serving plate to cool completely.
Serve as is, or dust with powdered sugar or drizzle with cream cheese glaze for an extra touch. Enjoy!
Nutrition Facts
Calories |
3892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.6 g | 198% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 3740 mg | 163% | |
| Total Carbohydrate | 587.4 g | 214% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 335.1 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 483 mg | 37% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3638 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
