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Carrot and Pecan Muffins

Updated: Feb 28, 2022

The combination of bananas, pecans, grated carrots, and oats give these muffins a delightful texture that is fluffy and light while still having bites of crunch. The pumpkin pie spice adds a flavorful and aromatic element to the dish that tastes delicious.

For this recipe the best sort of bananas to use are ones that are completely brown and soft to the touch. I buy ripe bananas and let them sit on the counter for a few additional days prior to whipping up a batch of these muffins. Trust me, it will be worth the wait as the over ripe bananas are much more flavorful and sweet, taking this recipe to the next level.

Carrot and Pecan Muffins (1)
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Makes 12 muffins

Preparation Time: 10 minutes

Cook Time: 20 minutes


*2 cups all-purpose flour

*1 cup rolled oats

*1/2 teaspoon baking soda

*2 teaspoons baking powder

*1/2 teaspoon salt

*2 teaspoons pumpkin pie spice

*1/2 cup pecans, chopped

*1 cup milk

*1/2 cup packed brown sugar

*2 bananas, mashed

*1/3 cup canola oil

*3 medium carrots, grated

*1 large egg


*Preheat oven to 375F. Place cupcake wrappers into a 12-cup muffin pan, set aside.

*In a large bowl combine the flour, oats, baking soda, baking powder, salt, pumpkin pie spice, and pecans.

*In a medium bowl whisk the milk, brown sugar, mashed banana, canola oil, carrots, and egg together.

*Pour the wet ingredients in with the dry and stir until all ingredients are incorporated.

*Spoon the mixture into the muffin tins equally.

*Bake for about 20 minutes until a toothpick inserted into the center comes out clean.

*Turn muffins out onto a cooling tray and let rest for 10 minutes.

Recipe Creator - Alina Gersib


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