Small Batch Banana Carrot Muffins

These small batch banana carrot muffins are perfectly moist with high domed muffin tops and toasted pecans in each bite!

Ingredients

Method

Nutrition

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Step 1

Preheat the oven to 425 degrees F and line a muffin tin with 6 parchment liners spaced apart.

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For

6

M

I

120

g

All-purpose flour

1

tsp

Baking powder

1/4

tsp

Baking soda

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Per Serving

Calories

359kcal

Fat

20g

Saturates

9g

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Notes

Store the muffins in an air-tight container at room temperature for up to 5 days or in the freezer for up to 3 months.

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