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Banana Carrot Muffins Recipe

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3.8 from 13 reviews

These Banana Carrot Muffins are a moist and flavorful treat combining the natural sweetness of ripe bananas with the subtle earthiness of shredded carrots. Perfect for breakfast or a wholesome snack, they feature a tender crumb with a hint of cinnamon and a crunchy granola topping for added texture.

  • Total Time: 40 minutes
  • Yield: 14 muffins

Ingredients

Dry Ingredients

  • 1 ½ cups (180 grams) flour
  • 2 tsp baking powder
  • ½ 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
  • ½ cup (120 grams) plain Greek yogurt (full-fat)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 (250 grams) ripe bananas, mashed (about 1 cup or 250 grams)
  • 1 cup (85 grams) shredded/grated carrots (about 2 medium carrots)

Topping

  • Heaping ½ cup store-bought granola (optional for the muffin tops)

Instructions

  1. Preheat and Prepare Tins: Preheat the oven to 375°F (190°C). Line two muffin tins with paper liners since this recipe makes 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 together the melted unsalted butter, light brown sugar, and granulated sugar until fully combined and smooth.
  4. Add Eggs, Vanilla, and Yogurt: Mix in the eggs one at a time, stirring well after each addition. Then add vanilla extract and Greek yogurt, mixing until just combined.
  5. Incorporate Bananas and Carrots: Fold in the mashed ripe bananas and shredded carrots, ensuring they are evenly distributed throughout the batter.
  6. Add Dry Ingredients: Add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
  7. Fill Muffin Tins: Scoop the batter into the prepared muffin liners, filling each almost to the top for full, domed muffins.
  8. Add Granola Topping: Sprinkle a heaping teaspoon of granola on top of each muffin to add a crunchy texture after baking.
  9. Bake: Place the tins in the preheated 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: Allow the muffins to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely or enjoy slightly warm.

Notes

  • Do not overmix the batter to ensure the muffins stay light and fluffy.
  • Using ripe bananas is crucial for natural sweetness and moist texture.
  • Greek yogurt adds moisture and a slight tang; full-fat is recommended for best flavor.
  • The granola topping is optional but adds a delightful crunch.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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