These banana carrot muffins are a tasty treat that combines sweet bananas with crunchy carrots. They are perfect for breakfast or as a snack and are super easy to make!
I love how the flavors blend together with a hint of cinnamon. Plus, they fill your kitchen with a wonderful aroma. Enjoying one fresh out of the oven is the best part! 🥳
Key Ingredients & Substitutions
Bananas: Ripe bananas are key for sweetness and moisture. If you don’t have ripe ones, you can speed up the process by placing them in a brown paper bag for a day or two. Alternatively, unsweetened applesauce works well as a substitute.
Carrots: Freshly grated carrots add moisture and texture. For convenience, you can use pre-grated carrots from the store. If you have zucchini, that can be a good substitute too, but you may need to squeeze out the excess moisture.
Oils: Vegetable oil is great for these muffins, but melted coconut oil provides a subtle flavor. If you prefer a healthier option, you can use applesauce or Greek yogurt instead of oil; just note this may change the texture slightly.
Sugars: The mix of granulated and brown sugar gives complexity. If you’re looking to reduce sugar, try using honey or maple syrup, but adjust other liquids in the recipe accordingly.
How Can I Ensure My Muffins Don’t Turn Out Dense?
Dense muffins can be a common issue! To keep them fluffy, the key is in the mixing and the baking process.
- Mix wet and dry ingredients separately, then combine them gently. Overmixing creates tough muffins.
- Make sure your baking powder and baking soda are fresh. If they’re expired, your muffins won’t rise properly.
- Fill the muffin cups only about 3/4 full, allowing room for them to rise.
- Finally, don’t skip the cooling step; letting them rest helps set the texture.
How to Make Banana Carrot Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups all-purpose flour
For Topping:
- 1/2 cup rolled oats (for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 18-22 minutes to bake. You’ll need a little extra time to let the muffins cool, so overall, plan for about 40-50 minutes before you can enjoy them!
Step-by-Step Instructions:
1. Preheat and Prep:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a muffin tin with paper liners or give it a light grease with oil.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the mashed bananas, grated carrots, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Use a whisk or spoon to mix everything together until it’s nice and smooth.
3. Combine the Dry Ingredients:
In another bowl, whisk together the baking soda, baking powder, salt, ground cinnamon, and all-purpose flour. This will make sure all the dry ingredients are well mixed and ready to go!
4. Mix Wet and Dry Ingredients:
Now, gradually add the dry mixture to the banana-carrot mixture. Stir gently with a spatula or spoon until everything is just combined. Be careful not to overmix—you want your muffins to stay fluffy!
5. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each one about 3/4 full. This helps them rise nicely without overflowing.
6. Add the Topping:
Sprinkle some rolled oats on top of each muffin. This adds a nice crunch and looks great!
7. Bake Away:
Put the muffin tin in the preheated oven and bake for 18-22 minutes. Keep an eye on them! They’re ready when a toothpick inserted in the center comes out clean.
8. Cool and Enjoy:
Once baked, let the muffins cool in the pan for a few minutes. Then, carefully transfer them to a wire rack to cool completely. Enjoy your delicious banana carrot muffins with a cup of tea or coffee!
Can I Substitute the Oil in This Recipe?
Absolutely! You can use melted coconut oil, unsweetened applesauce, or even yogurt as a substitute for the vegetable oil. If using applesauce or yogurt, you might want to slightly reduce the sugar, as these options can add natural sweetness.
What If I Don’t Have Ripened Bananas?
No worries! You can speed up the ripening process by placing the bananas in a brown paper bag at room temperature for a day or two. Alternatively, if you need them right away, you can bake unripe bananas at 300°F (150°C) for about 15-20 minutes until the skins are blackened.
How Should I Store These Muffins?
Store the muffins in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, you can freeze them: wrap each muffin in plastic wrap and place them in a freezer-safe bag. They’ll stay fresh for up to 3 months!
Can I Add Nuts or Dried Fruits?
Absolutely! Chopped nuts (like walnuts or pecans) and dried fruits (like raisins or cranberries) make great additions. Just fold in about 1/2 cup of your choice into the batter before dividing it among the muffin cups for extra texture and flavor.
