Total Time
Prep 10 mins
Cook 35 mins

These muffins are INCREDIBLE. What a great way to get fruits AND veggies. My seven year old is in love--and the dog ran off with a pan full, too!

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. In medium bowl, combine flour, soda and salt.
  3. In large bowl, cream Crisco and sugar.
  4. Mix in eggs and juice.
  5. Using a fork or an old fashioned potato masher, mash carrots and bananas thoroughly.
  6. Mix the carrots and bananas into the egg-sugar mix.
  7. Stir in dry mix; stir only to moisten.
  8. Put in lined muffin tins.
  9. Bake at 350°F for approximately 30 minutes, until light golden.
  10. To bake in microwave, bake approximately 5 minutes at 50% power for a high powered microwave; 7 minutes at 70% power for low powered microwave.
Most Helpful

I can't Review this yet but it's something I'll be trying tomorrow. It sounds tasty! On a side note: Unless you follow the recipe exactly as the OP states I see no reason to give bad reviews! I find it unnecessary and unhelpful. It doesn't make sense to Review a recipe if you don't follow instructions! Rant over...happy cooking :-)

The Veganista September 18, 2009

These are very versatile, moist and flavorful The recipe makes a lot! I ended up with 15 large & 30 mini muffins.
I had been wanting to use up some coconut oil I had on hand, so in place of the shortening I did so with great results. If you haven't tried coconut oil in baking, you should. At room temperature it's liquid; around 70 and below, it's a solid which creams beautifully with sugar in baked goods. If you're worried about the coconut flavor taking over your baked goods, it really doesn't. It's a heart healthier option than shortening, vegetable or corn oils.
I went with the shredded carrot option, which was a breeze to do in the food processor grating attachment. Lastly, I subbed 1 c. of whole wheat flour for one of the cups of AP flour called for. I also added 1 t. ground cinnamon, 1/2 t. ground nutmeg and a dash of ground cloves. The house smelled amazing while they baked.
While the first 2 pans were baking, I played around with the remaining batter and added some raisins and topped the last pan of muffins with some finely chopped praline pecans.
I froze about 2/3 of the muffins so we can pull them out the night before and have "fresh" muffins for breakfast, it works...try it!
Thanks for sharing, we'll be making these again!

Larawithoutau March 05, 2013

I give this one 5 stars, this is absolutely FABULOUS. I have been trying to find a use for my shredded carrots (I'm not really one for eating carrots) and saw this online, at first it sounded gross & I almost passed it by. SO glad I didn't! I agree with the Veganista, you can't very well make a whole bunch of changes to this recipe and then give it a low rating-you're kind of going by your own recipe, try the OP's recipe before you knock it. Just saying. However, I decided to be brave and make a couple of changes myself, knowing I could have ruined this spectacular recipe. I used one of the little applesauce cups in place of the orange juice, since I didn't have any. I also added 1/2 tsp cinnamon and 1/2 tsp vanilla for a little extra flavor (I LOVE cinnamon and vanilla!), as well as butter since I had no Crisco. The smell of these in the oven had me drooling, and they came out PERFECTLY. I have no doubt that even without my changes these would have been just as wonderful. This one has been shared with everyone that I know, I'll be making these frequently for my little boy! :) Thank you so much for sharing!

StephieP March 21, 2012