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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.
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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 / 5.7 oz)
- 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 (such as 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:
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