Banana Carrot Muffins

Ingredients

• 1 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon cinnamon
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup unsalted butter (melted and slightly cooled)
• 2 eggs (room temperature)
• 1 teaspoon vanilla extract
• 1 cup finely shredded carrot (~2 medium)
• 3/4 cup mashed bananas (~2 large)
• 1/2 cup pecan chips (optional)

Instructions

1. 1

   Preheat oven to 350°F and line 12-14 muffin tins, depending on their size.

2. 2

   In a large mixing bowl, stir together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar. Set aside.

3. 3

   In a separate medium bowl, whisk together the melted butter (slightly cooled), eggs, and vanilla. Stir the wet ingredients into dry ingredients until just incorporated. The batter will seem extra thick at this point but don't worry, that's normal! Gently stir in the shredded carrot and mashed banana until fully combined, but don't overmix.

4. 4

   Scoop batter into muffin tins, approximately 3/4ths full. Top each muffin with approximately 1 ½ teaspoons pecan chips, or as desired. Bake the muffins for 17-20 minutes until muffins bounce back when lightly touched and/or a toothpick comes out clean.

5. 5

   Let the muffins cool in the pan for 2-3 minutes before transferring to a wire rack. Serve once the muffins are cool enough to handle, yet still warm. Let any leftovers cool completely and store in an airtight container at room temperature for 1-2 days, or in the fridge.