Print

Banana Carrot Muffins Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 9 reviews

These Banana Carrot Muffins are moist, flavorful, and perfect for a wholesome breakfast or snack. Made with ripe bananas, shredded carrots, and a hint of cinnamon, they offer a delicious way to sneak some veggies into your day. Topped with crunchy granola, they provide a delightful texture contrast. Easy to prepare and ideal for sharing or meal prepping.

Ingredients

Dry Ingredients

  • 1 ½ cups (180 grams) flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp kosher salt

Wet Ingredients

  • ½ cup unsalted butter (melted and slightly cooled)
  • ½ cup (105 grams) light brown sugar
  • ¼ cup (50 grams) granulated sugar
  • 1/2 cup (120 grams) plain Greek yogurt (full-fat)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 ripe bananas (about 1 cup or 250 grams), mashed
  • 1 cup (85 grams) shredded/grated carrots (about 2 medium carrots)

Topping (Optional)

  • Heaping 1/2 cup store-bought granola

Instructions

  1. Preheat Oven: Preheat the oven to 375°F (190°C) and line two muffin tins with paper liners to make 14 muffins.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and kosher salt. Set aside.
  3. Combine Butter and Sugars: In a large bowl, stir the melted and slightly cooled butter with the light brown sugar and granulated sugar until well blended.
  4. Add Eggs and Wet Ingredients: Beat in the eggs thoroughly. Then mix in the vanilla extract and Greek yogurt until all ingredients are combined evenly.
  5. Incorporate Bananas and Carrots: Fold in the mashed bananas and shredded carrots, mixing gently until distributed throughout the batter.
  6. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir just until no dry flour remains, avoiding overmixing for tender muffins.
  7. Fill Muffin Tins: Spoon the batter into the prepared muffin liners, filling each almost to the top.
  8. Add Granola Topping: Sprinkle a heaping teaspoon of granola on top of each muffin for a crunchy finish.
  9. Bake: Place the muffin tins in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter.
  10. Cool: Remove the muffins from the oven and let them cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely or enjoy slightly warm.

Notes

  • Do not overmix the batter to ensure light and tender muffins.
  • Using ripe bananas enhances sweetness and moisture.
  • The granola topping is optional but adds a nice crunchy texture.
  • Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Find it online: https://marthatasty.com/banana-carrot-muffins-recipe/