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Banana Carrot Muffins

Stick and Ladle


  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup white sugar
  • 1/8 cup brown sugar
  • 1/4 cup butter, melted
  • 1 eggs, room temperature
  • 1/2 teaspoon vanilla
  • 1/2 cup carrot, shredded
  • 1 bananas, mashed


  1. Pre-heat oven to 350°F.  Line muffin tin pan.
  2. Stir together dry ingredients: flour, baking powder, baking soda, salt, white sugar, and brown sugar.
  3. Whisk together butter, eggs, and vanilla.
  4. Stir wet ingredients into dry ingredients.  Stir in shredded carrot and mashed banana.  Scoop batter into muffin tins, approximately 2/3 full.
  5. Bake for 16-20 minutes until muffins bounce back when lightly touched and/or a toothpick comes out clean.