Best 2 Jumbo Banana Carrot Muffins Recipes

Calling all muffin lovers! Get ready to indulge in a delightful treat that combines the sweetness of banana and the earthy goodness of carrots – the Jumbo Banana Carrot Muffins. These muffins are not just any ordinary muffins; they are incredibly moist, packed with flavor, and bursting with wholesome ingredients. This recipe article presents two irresistible variations to satisfy every palate: the classic Jumbo Banana Carrot Muffins and the tantalizing Jumbo Banana Carrot Muffins with Cream Cheese Swirl.

The classic Jumbo Banana Carrot Muffins are a symphony of flavors and textures. The moist and tender crumb is studded with grated carrots, adding a subtle sweetness and a delightful crunch. The banana lends its natural sweetness and creates a soft, velvety texture. Topped with a sprinkle of chopped walnuts, these muffins are a perfect balance of flavors and textures.

For those who crave an extra layer of indulgence, the Jumbo Banana Carrot Muffins with Cream Cheese Swirl are an absolute delight. The classic muffin batter is swirled with a creamy, tangy cream cheese mixture, creating a rich and decadent experience. The cream cheese swirl adds a delightful contrast to the moist and fluffy muffin, making it a truly unforgettable treat.

Both variations of these jumbo muffins are incredibly easy to make, requiring just a few simple steps and readily available ingredients. Whether you're a seasoned baker or just starting, this recipe is sure to impress. So, gather your ingredients, preheat your oven, and let's embark on a delicious journey with these irresistible Jumbo Banana Carrot Muffins.

Check out the recipes below so you can choose the best recipe for yourself!

JUMBO BANANA-CARROT MUFFINS

Jumbo Banana-Carrot Muffins image

-Julye Byrd, Azle, Texas

Provided by Taste of Home

Time 50m

Yield 9 jumbo muffins.

Number Of Ingredients 13

Ingredients

1-1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs, separated
1 tablespoon honey
1/4 teaspoon grated orange zest
2 medium ripe bananas, mashed
1 cup shredded carrots
1/2 cup unsweetened applesauce

Steps:

In a large bowl, combine the first seven ingredients. In another bowl, beat egg yolks until light and lemon-colored. Beat in honey and orange zest. Stir into dry ingredients just until moistened. Fold in the bananas, carrots and applesauce. , In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter a third at a time. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 200 calories, Fat 1g fat (0 saturated fat), Cholesterol 47mg cholesterol, Sodium 335mg sodium, Carbohydrate 44g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.

NIF'S JUMBO BANANA CARROT MUFFINS

Nif's Jumbo Banana Carrot Muffins image

My boys go back to school tomorrow and I wanted to be prepared by having some food that they can grab on their way out. This is what I ended up with and they are moist and really good! My boys are teens so I made this recipe for the great big muffins, but adjust the time and amounts and you can make smaller ones. Also, you can exclude the raisins and replace them with nuts if you prefer. Enjoy!

Provided by Nif_H

Categories Quick Breads

Time 40m

Yield 16 large muffins

Number Of Ingredients 11

Ingredients

3/4 cup vegetable oil
1 1/2 cups sugar
6 eggs
6 medium ripe bananas, mashed
1 teaspoon vanilla
5 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 1/2 cups carrots, grated
1 cup raisins (not little dried up raisins!)

Steps:

Preheat oven to 350 degrees and spray a non-stick muffin tin OR I highly recommend using the silicone version of the pan for no spraying or sticking.
In a large bowl (I used my Cuisinart stand mixer with the paddle attachment), mix the oil, sugar and eggs completely. Add the mashed bananas and vanilla and mix again until incorporated.
In a medium bowl, whisk together the flour, cinnamon, baking soda and salt. Add to the creamed mixture in 2 batches, stirring after each addition.
Stir in carrots and raisins.
Scoop 1/2 cup of batter into each muffin mold. Bake for 25 - 30 minutes or until a toothpick inserted comes out clean.
Remove from oven and place on cooling rack. Cool for at least 10 minutes and then remove from pan.

Tips:

Choose ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be.
Use fresh carrots: Fresh carrots will give your muffins a lovely color and texture.
Don't overmix the batter: Overmixing the batter can make your muffins tough.
Fill the muffin cups only 2/3 full: This will prevent the muffins from overflowing.
Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that the muffins are cooked through.

Conclusion:

These jumbo banana carrot muffins are a delicious and healthy snack or breakfast option. They're easy to make and can be customized to your liking. With their moist texture, sweet banana flavor, and crunchy carrot bits, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a healthy and satisfying snack, give these jumbo banana carrot muffins a try. You won't be disappointed!