If you’re searching for a wholesome yet irresistibly tasty treat to brighten your mornings, this Morning Glory Banana Carrot Muffins Recipe has you covered. These muffins are bursting with natural sweetness from ripe bananas and finely shredded carrots, lightly spiced with cinnamon and nutmeg, making every bite a cozy hug in muffin form. They’re packed with texture from walnuts and raisins, but in the best way possible—adding crunch and bursts of flavor that’ll keep you coming back for more. Whether you’re sharing with family or savoring a quiet moment with coffee, these muffins make mornings feel extra special.
Ingredients You’ll Need
This recipe keeps things wonderfully straightforward but impactful, showcasing how simple ingredients come together to create muffins with incredible flavor, moistness, and a beautiful golden color. Each item plays a precise role, from providing structure to lending warmth or a hint of sweetness.
- 1 1/2 cups all-purpose flour: The base of our muffins, providing structure and a tender crumb.
- 1/2 cup whole wheat flour: Adds a nutty depth and wholesome texture that balances the sweetness.
- 3/4 cup brown sugar, packed: Brings natural caramel undertones and moisture to the batter.
- 2 tsp baking powder: Essential leavening agent to help the muffins rise beautifully.
- 1/2 tsp baking soda: Works alongside baking powder for lift and to react with banana’s acidity.
- 1 tsp ground cinnamon: Adds cozy warmth and an inviting spice note.
- 1/2 tsp ground nutmeg: Offers subtle aromatic depth that pairs perfectly with the cinnamon.
- 1/2 tsp salt: Enhances all the flavors and balances the sweetness.
- 2 large ripe bananas, mashed: The star ingredient delivering natural sweetness and moisture.
- 1 cup finely shredded carrots: Adds color, nutrients, and a gentle crunch that wakes up the muffin.
- 2 large eggs: Bind everything together and add richness to the batter.
- 1/2 cup vegetable oil (or melted coconut oil): Keeps the muffins wonderfully moist and tender.
- 1/4 cup milk (dairy or non-dairy): Brings the batter together and softens the texture.
- 1 tsp vanilla extract: Adds a sweet, fragrant note that enhances all flavors.
- 1/2 cup raisins (optional): For a chewy burst of sweetness in every bite.
- 1/2 cup chopped walnuts or pecans (optional): Adds crunch and a toasty, earthy layer of flavor.
How to Make Morning Glory Banana Carrot Muffins Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C). Line a muffin pan with paper liners or simply grease it lightly—either way works great. This step ensures your muffins won’t stick and makes cleanup a breeze.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Mixing these dry ingredients first guarantees an even distribution of leaveners and spices, creating muffins that rise evenly and flavor every bite.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk the mashed bananas, shredded carrots, eggs, oil, milk, and vanilla extract until everything is nicely combined. This mixture brings moisture and tenderness to the muffins while infusing them with that signature fruity and slightly spiced aroma.
Step 4: Bring Wet and Dry Together
Pour the wet ingredients into the dry bowl and gently stir until just combined. Be careful not to overmix—the batter will look a bit lumpy, and that’s exactly what you want. Overmixing can make the muffins tough instead of soft and fluffy.
Step 5: Fold in the Extras
If you’re using raisins and nuts, fold them in at this stage. These optional add-ins bring wonderful texture contrasts and pockets of sweetness, elevating the muffins from good to truly memorable.
Step 6: Fill Your Muffin Cups
Divide the batter evenly among your prepared muffin cups, filling each about three-quarters full. This allows for perfect rising room without messy overflow.
Step 7: Bake to Perfection
Place the pan in your preheated oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, you’re golden. The aroma filling your kitchen at this point will have you eager to try one right away.
Step 8: Cool and Enjoy
Allow the muffins to cool in the pan for five minutes, then transfer them to a wire rack to cool completely. This step finishes the baking process and ensures the muffins hold their shape with the ideal tender crumb.
How to Serve Morning Glory Banana Carrot Muffins Recipe
Garnishes
For an inviting presentation, sprinkle a touch of cinnamon sugar on top while the muffins are still warm. A light smear of butter or a dollop of cream cheese adds a luscious finish that pairs wonderfully with their natural sweetness.
Side Dishes
These muffins are perfect on their own but also shine alongside a fresh fruit salad or a simple yogurt parfait. The balance of flavors fills your plate without overwhelming, making brunches or snacks extra special.
Creative Ways to Present
Try slicing the muffins horizontally and adding a smear of nut butter or honey for an added layer of indulgence. Alternatively, serve them warmed with a drizzle of maple syrup and a sprinkle of chopped nuts for a fanciful morning treat that guests will remember.
Make Ahead and Storage
Storing Leftovers
Leftover muffins keep best in an airtight container at room temperature for up to three days. This allows them to maintain their moist texture and fresh flavor without drying out quickly.
Freezing
Morning Glory Banana Carrot Muffins freeze beautifully. Wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe bag or container. They will stay fresh for up to three months, making them a convenient anytime snack or breakfast option.
Reheating
To revive your muffins, remove wrapping and warm them gently in the microwave for 20-30 seconds or reheat in a preheated oven at 350°F for about 5-7 minutes. This will bring back that fresh-baked warmth and delightful softness.
FAQs
Can I substitute the whole wheat flour with more all-purpose flour?
Absolutely! If you prefer a lighter texture, you can use all-purpose flour entirely. Keep in mind the whole wheat adds a hearty texture and a subtle nutty flavor, so swapping it can slightly change the muffin’s character.
Are these muffins suitable for a dairy-free diet?
Yes. By using non-dairy milk and substituting vegetable oil or coconut oil for butter, this recipe is naturally dairy-free and still deliciously moist.
Can I add other mix-ins instead of nuts and raisins?
Definitely! Chopped dried cranberries, sunflower seeds, or even mini chocolate chips can be fantastic alternatives, giving you creative freedom to tailor these muffins to your taste.
How ripe should the bananas be?
Choose bananas that are very ripe with plenty of brown spots — these will be sweeter and easier to mash, enhancing the flavor and moisture of the muffins.
Can I make this recipe gluten-free?
To make it gluten-free, swap the flours for a gluten-free baking blend and ensure your baking powder is gluten-free as well. The texture might vary slightly but the muffins will still be delicious.
Final Thoughts
I can’t recommend this Morning Glory Banana Carrot Muffins Recipe enough if you want a comforting, wholesome treat that feels like a little celebration in your mouth every morning. These muffins are a true crowd-pleaser, effortlessly balancing healthful ingredients with indulgent flavors. Give them a try and watch how everyone clambers for seconds!
Print
Morning Glory Banana Carrot Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully moist and flavorful Morning Glory Banana Carrot Muffins packed with wholesome ingredients including ripe bananas, shredded carrots, warm spices, and optional raisins and nuts. Perfect for a nutritious breakfast or snack, these muffins combine whole wheat and all-purpose flour for a balanced texture and taste.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 3/4 cup brown sugar, packed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Wet Ingredients
- 2 large ripe bananas, mashed
- 1 cup finely shredded carrots
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/4 cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
Optional Add-ins
- 1/2 cup raisins (optional)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or grease lightly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
- Combine Wet Ingredients: In another bowl, whisk together the mashed bananas, shredded carrots, eggs, vegetable oil, milk, and vanilla extract until the mixture is smooth and thoroughly mixed.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
- Add Optional Ingredients: Fold in the raisins and chopped nuts, if using, ensuring they are evenly distributed throughout the batter.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full to allow room for rising.
- Bake: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean indicating doneness.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess.
Notes
- For a dairy-free option, use non-dairy milk such as almond or oat milk.
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Do not overmix the batter to avoid tough muffins.
- Optional nuts and raisins add texture and extra flavor but can be omitted for a nut-free version.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
