Love banana bread? Love carrot cake? Well, these two ultimate classics have finally come together in our super-moist muffins. Try them on their own as a snacking muffin, or top them with Philadelphia Cream Cheese Whipped Frosting for an authentic carrot-cake finish. No bake sale will ever be complete without them!
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
Combine flour, dry pudding mix, baking soda and cinnamon. Whisk eggs and oil in large bowl until blended. Add bananas, carrots, sugar and pineapple; stir until blended. Add dry ingredients; stir just until moistened. Stir in nuts.
Spoon into 12 muffin pan cups sprayed with cooking spray.
Bake 23 to 25 min. or until toothpick inserted in centres comes out clean. Cool muffins in pan 5 min. Remove to wire rack; cool completely.
Spread frosting onto muffins.
Kraft Kitchen Tips!
How to Store
Store frosted muffins in tightly covered container in refrigerator up to 3 days before serving. Or for longer storage, do not frost the muffins. Store cooled muffins in freezer container up to 3 months. When ready to serve, thaw muffins overnight in refrigerator. Spread frosting onto muffins just before serving.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 2 g
Cholesterol 40 mg
Sodium 240 mg
Carbohydrate 40 g
Fibre 2 g
Sugars 23 g
Protein 4 g
12 servings, 1 muffin each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.