Banana and Carrot Muffins

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These light and airy Banana and Carrot Muffins combine the best of banana bread and carrot cake in one delicious bite. With ripe bananas, shredded carrots, and a hint of cinnamon, they’re perfect for a quick breakfast or a wholesome snack. Simple to prepare, these muffins are a family favorite that everyone will enjoy.

Preparation Time:

  • Prep Time: 20 minutes
  • Cook Time: 20-24 minutes
  • Total Time: 40-44 minutes
  • Servings: 12 muffins

Ingredients:

  • 1 ¼ cups all-purpose flour (163 g)
  • ½ cup lightly packed brown sugar
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ¾ tsp baking soda
  • ½ tsp table salt
  • ½ cup rolled oats, plus more for topping
  • 2 medium ripe bananas, mashed
  • 2 large eggs
  • ⅓ cup light oil (vegetable, canola, or peanut)
  • ¼ cup plain yogurt
  • 1 tsp vanilla extract
  • 1 cup grated carrots (from 2 small or 1 medium carrot)
  • ¼ cup raisins (optional)
  • ¼ cup chopped pecans or walnuts (optional)

Directions:

  • Preheat Oven: Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper cups.
  • Mix Dry Ingredients: In a medium bowl, whisk together flour, brown sugar, baking powder, cinnamon, baking soda, salt, and oats until well combined.
  • Mix Wet Ingredients: In a large bowl, mash the bananas until smooth. Add eggs, oil, yogurt, and vanilla extract, and whisk until combined. Stir in grated carrots, raisins, and nuts.
  • Combine Ingredients: Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
  • Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ⅔ full. Sprinkle additional oats and nuts on top.
  • Bake: Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool and Serve: Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serving Suggestions:

  • Enjoy with a cup of coffee or tea for a perfect breakfast or snack.
  • Pair with a dollop of cream cheese or a smear of butter for added richness.

Cooking Tips:

  • If your bananas aren’t ripe, roast them in the oven at 350°F for 15 minutes until blackened.
  • Swap out cinnamon for ginger, allspice, or nutmeg for a different flavor profile.
  • Do not overmix the batter to avoid dense muffins.

Nutritional Benefits:

  • High in Fiber: Thanks to the oats and carrots.
  • Vitamin-Rich: Carrots provide essential vitamins like A and beta-carotene.
  • Natural Sweetness: Bananas and raisins add natural sweetness, reducing the need for sugar.

Dietary Information:

  • Gluten-Free: Use gluten-free flour and oats.
  • Dairy-Free: Substitute with plant-based yogurt or milk.
  • Egg-Free: Replace eggs with 2 tablespoons of flaxseed or chia seeds mixed with water.

Storage:

  • Counter: Store at room temperature for up to 2 days.
  • Refrigerate: Keep in an airtight container in the fridge for up to 4 days.

Why You’ll Love This Recipe:

  • Easy to Make: Simple ingredients and quick preparation.
  • Healthy: Packed with nutrients and fiber.
  • Versatile: Suitable for breakfast, snacks, or dessert.

Conclusion:

These Banana and Carrot Muffins offer a tasty, healthy treat that’s easy to whip up. Perfect for any time of day, they’re sure to become a family favorite. Enjoy them warm from the oven for the best flavor!

Frequently Asked Questions:

  1. Can I freeze these muffins?
    • Yes, these muffins freeze well. Wrap them individually and store in a freezer bag for up to 3 months.
  2. Can I use whole wheat flour instead of all-purpose flour?
    • Yes, you can substitute whole wheat flour, but the muffins may be denser.
  3. Can I add other mix-ins?
    • Absolutely! Chocolate chips, dried cranberries, or shredded coconut are great additions.
  4. What can I use instead of yogurt?
    • You can use sour cream or a dairy-free yogurt alternative.
  5. How do I make these muffins vegan?
    • Use a flax or chia egg substitute and dairy-free yogurt.
  6. Can I omit the sugar?
    • You can reduce or omit the sugar, but the muffins will be less sweet.
  7. Can I make mini muffins with this recipe?
    • Yes, just reduce the baking time to 10-12 minutes.
  8. Do I have to use oats?
    • The oats add texture, but you can leave them out if you prefer.
  9. Can I substitute honey for the sugar?
    • Yes, but the texture may change slightly. Use ¼ cup of honey in place of the brown sugar.
  10. How do I know when the muffins are done?
  • Insert a toothpick into the center; if it comes out clean, the muffins are ready.
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