Ingredients:

• All-purpose flour: 1 ¼ cups (163 g / 5.7 oz)
• Brown sugar: ½ cup, lightly packed
• Baking powder: 1 tsp
• Ground cinnamon: 1 tsp
• Baking soda: ¾ tsp
• Table salt: ½ tsp
• Rolled oats: ½ cup, plus more for topping
• Bananas: 2 medium ripe, mashed
• Eggs: 2 large
• Light oil (vegetable, canola, or peanut): ⅓ cup
• 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

Step-by-Step Instructions:

1. Preheat the Oven:

• Begin by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with non-stick spray.

2. Prepare the Dry Ingredients:

• In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, salt, and rolled oats. This ensures that all the dry ingredients are evenly distributed and the brown sugar is broken up.

3. Mash the Bananas:

• In a separate medium bowl, mash the ripe bananas using a fork or potato masher until they become smooth. Lumps are okay, as they add texture to the muffins.

4. Combine Wet Ingredients:

• Add the eggs, oil, yogurt, and vanilla extract to the mashed bananas. Stir until everything is well combined. The yogurt adds moisture and helps create a tender texture in the muffins.

5. Incorporate the Carrots:

• Fold the grated carrots into the wet ingredients. This adds moisture, texture, and natural sweetness to the muffins, along with a boost of nutrients.

6. Mix the Batter:

• Slowly add the wet ingredients to the dry ingredients. Stir until just combined, being careful not to overmix the batter, which could result in dense muffins.
• If desired, fold in the optional raisins and chopped nuts at this stage.

7. Fill the Muffin Tin:

• Divide the batter evenly among the muffin cups, filling each about two-thirds full. Sprinkle a few rolled oats on top for added texture and visual appeal.

8. Bake the Muffins:

• Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
• Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Cooking Tips:

• Use ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. If your bananas aren’t ripe enough, you can speed up the ripening process by placing them in a paper bag for a day or two.
• Add mix-ins: Feel free to get creative with the mix-ins. Try adding dried cranberries, shredded coconut, or chocolate chips for a twist.
• Don’t overmix the batter: Overmixing can lead to tough muffins. Stir just until the ingredients are combined to keep them light and fluffy.
• Test for doneness: To check if the muffins are done, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, they’re ready.

Storage:

• Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days.
• Refrigeration: You can refrigerate the muffins for up to a week. They will stay moist and fresh.
• Freezing: These muffins freeze well. Wrap each muffin individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Freeze for up to 3 months. To enjoy, thaw them at room temperature or heat in the microwave for 20-30 seconds.

Nutritional Facts (Per Serving – 1 Muffin):

• Calories: 180 kcal
• Carbohydrates: 28 g
• Protein: 4 g
• Fat: 6 g
• Saturated Fat: 1 g
• Cholesterol: 40 mg
• Sodium: 190 mg
• Fiber: 2 g
• Sugar: 10 g

FAQs:

1. Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to use gluten-free oats as well if you’re avoiding gluten.

2. Can I replace the eggs with a vegan alternative?
Yes, you can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg) or use a commercial egg replacer.

3. Can I use a different oil?
Absolutely. You can use any neutral oil like grapeseed, sunflower, or avocado oil. Coconut oil can also be used for a slightly different flavor profile.

4. Can I reduce the sugar in this recipe?
Yes, if you prefer less sweetness, you can reduce the amount of brown sugar by half or use a natural sweetener like honey or maple syrup.

5. What can I serve with these muffins?
These muffins pair well with a cup of coffee, tea, or a smoothie for a quick and balanced breakfast. They also make a great snack on their own.

Conclusion:

Banana Carrot Oat Muffins are a fantastic way to start your day or enjoy as a nutritious snack. They’re packed with wholesome ingredients like bananas, carrots, oats, and yogurt, making them moist, flavorful, and naturally sweetened. These muffins are not only healthy but also incredibly versatile—perfect for customizing with your favorite add-ins such as raisins, nuts, or chocolate chips. With minimal effort, you can whip up a batch and enjoy a delicious treat that’s full of fiber, vitamins, and nutrients. Whether you serve them for breakfast, brunch, or as an afternoon snack, these muffins are sure to please everyone!