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
Scale
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.
