These Banana and Carrot Muffins are moist, flavorful, and packed with nutrients. With a perfect balance of natural sweetness from bananas and carrots, they make a great breakfast, snack, or dessert. Easy to prepare, these muffins are sure to become a family favorite!
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20-24 minutes
- Total Time: 35-40 minutes
Ingredients
- All-Purpose Flour: 1 ¼ cups (163 g)
- Brown Sugar: ½ cup, lightly packed
- Baking Powder: 1 tsp
- Ground Cinnamon: 1 tsp
- Baking Soda: ¾ tsp
- Salt: ½ tsp, table
- Rolled Oats: ½ cup, plus more for topping
- Ripe Bananas: 2 medium, mashed
- Eggs: 2 large
- Light Oil: ⅓ cup (vegetable, canola, or peanut)
- Plain Yogurt: ¼ cup
- Vanilla Extract: 1 tsp
- Grated Carrots: 1 cup (from 2 small or 1 medium carrot)
- Raisins (Optional): ¼ cup
- Chopped Pecans or Walnuts (Optional): ¼ cup
Directions
Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Line a standard muffin tin with paper liners.
Mix Dry Ingredients
- In a medium bowl, whisk together the 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 the eggs, oil, yogurt, and vanilla extract, whisking until combined.
- Stir in the grated carrots, raisins, and nuts.
Combine Ingredients
- Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the muffins light and tender.
Fill Muffin Cups
- Divide the batter evenly among the muffin cups, filling each about ⅔ full.
- Sprinkle additional oats and nuts on top for a decorative touch.
Bake
- Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
- Allow the muffins to 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 delightful breakfast or snack.
- Pair with a dollop of cream cheese or a smear of butter for added richness.
- Serve as a healthy dessert with a drizzle of honey or maple syrup.
Cooking Tips
- If your bananas aren’t ripe, roast them in the oven at 350°F (175°C) for 15 minutes until the skins blacken.
- For a different flavor profile, swap out cinnamon for ginger, allspice, or nutmeg.
- Be careful not to overmix the batter, as this can lead to dense muffins.
Nutritional Benefits
- High in Fiber: Oats and carrots contribute to digestive health.
- Vitamin-Rich: Carrots are packed with vitamin A and beta-carotene.
- Natural Sweetness: Bananas and raisins add natural sweetness, reducing the need for extra sugar.
Dietary Information
- Gluten-Free: Use gluten-free flour and oats.
- Dairy-Free: Replace yogurt with a plant-based alternative.
- Egg-Free: Substitute eggs with 2 tablespoons of flaxseed or chia seeds mixed with water.
Storage
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 4 days.
- Freezer: Wrap muffins individually and store in a freezer bag for up to 3 months. Thaw at room temperature or warm in the oven before serving.
Why You’ll Love This Recipe
- Easy to Make: Quick preparation with simple ingredients.
- Healthy and Nutritious: Packed with fiber, vitamins, and natural sweetness.
- Versatile: Great for breakfast, snacks, or desserts.
- Family-Friendly: Loved by kids and adults alike.
Frequently Asked Questions
- Can I freeze these muffins? Yes, they freeze well. Wrap individually and store in a freezer bag for up to 3 months.
- Can I use whole wheat flour instead of all-purpose flour? Yes, but the muffins may be denser. Consider using half whole wheat and half all-purpose flour for a balanced texture.
- Can I add other mix-ins? Absolutely! Chocolate chips, dried cranberries, or shredded coconut are great additions.
- What can I use instead of yogurt? Replace with sour cream, applesauce, or a plant-based yogurt alternative.
- How do I make the muffins sweeter? Add an extra tablespoon of brown sugar or use sweeter ripe bananas.
- Can I make mini muffins instead? Yes, bake mini muffins for 12-15 minutes at the same temperature.
- How do I prevent sticking to the liners? Use parchment paper liners or lightly grease the muffin tin.
- Can I make these muffins vegan? Use flax eggs, plant-based yogurt, and a dairy-free milk substitute.
- How can I store leftover muffins? Store at room temperature for 2 days, refrigerate for 4 days, or freeze for up to 3 months.
- What’s the best way to reheat frozen muffins? Warm in a 350°F (175°C) oven for 5-7 minutes or microwave for 20-30 seconds.