If you’re on the hunt for a wholesome, flavorful, and utterly delightful treat, this Morning Glory Banana Carrot Muffins Recipe is here to become your new favorite. Bursting with natural sweetness from ripe bananas and shredded carrots, these muffins offer a perfect balance of soft, moist texture and just the right hint of spice from cinnamon and nutmeg. Whether you’re serving them up for breakfast, a snack, or a cozy afternoon pick-me-up, these muffins have a way of brightening your day with every bite.
Ingredients You’ll Need
The magic of these Morning Glory Banana Carrot Muffins lies in how simple yet thoughtfully chosen the ingredients are. Each one plays a crucial role, from adding moisture and sweetness to lending that irresistible, tender crumb and a touch of warmth from the spices.
- 1 1/2 cups all-purpose flour: The backbone for structure, ensuring your muffins rise just right.
- 1/2 cup whole wheat flour: Adds a subtle nuttiness and enhances texture while boosting fiber.
- 3/4 cup brown sugar, packed: Brings deep, caramel-like sweetness that complements the bananas perfectly.
- 2 tsp baking powder: Helps the muffins rise beautifully and stay light.
- 1/2 tsp baking soda: Works with the bananas to give a tender, airy crumb.
- 1 tsp ground cinnamon: Infuses a warm, comforting spice that ties all flavors together.
- 1/2 tsp ground nutmeg: Delivers a subtle earthy note that elevates the muffin’s profile.
- 1/2 tsp salt: Balances flavors and enhances sweetness.
- 2 large ripe bananas, mashed: The star of the show, adding moisture and natural sweetness.
- 1 cup finely shredded carrots: Adds moisture, texture, and a beautiful color pop.
- 2 large eggs: Bind everything together and provide richness.
- 1/2 cup vegetable oil (or melted coconut oil): Keeps muffins tender and moist.
- 1/4 cup milk (dairy or non-dairy): Adds just enough liquid for the perfect consistency.
- 1 tsp vanilla extract: Enhances the overall flavor with a sweet, aromatic note.
- 1/2 cup raisins (optional): Offers bursts of chewy sweetness, but totally optional if you prefer without.
- 1/2 cup chopped walnuts or pecans (optional): Provides a satisfying crunch and balances the softness.
How to Make Morning Glory Banana Carrot Muffins Recipe
Step 1: Preparing Your Oven and Muffin Pan
Start by preheating your oven to 350°F (175°C). This ensures the muffins bake evenly right from the start. Line your muffin pan with paper liners or give it a light greasing to prevent sticking — this little step makes all the difference when it’s time to enjoy your perfectly shaped muffins.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your all-purpose and whole wheat flours, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. This blend of dry ingredients is what gives these muffins their signature warm flavor and the perfect rise you want in every bite.
Step 3: Combine the Wet Ingredients
In a separate bowl, mix the mashed bananas, shredded carrots, eggs, oil, milk, and vanilla extract until everything is well combined. This mixture is wonderfully fragrant and packed with moisture, which helps make each muffin deliciously tender.
Step 4: Bring It All Together
Pour the wet ingredients into the dry and stir just until combined — it’s important not to overmix here, or your muffins might turn out dense instead of light and fluffy. If you’re opting for raisins and nuts, gently fold them in now to incorporate their lovely textures and flavors evenly.
Step 5: Bake to Perfection
Divide the batter evenly among your muffin cups, filling each about 3/4 full to allow space for rising. Bake for 18 to 22 minutes until a toothpick inserted right in the center comes out clean — that’s your sign they’re perfectly done and ready to cool.
Step 6: Cooling Time
Let the muffins cool in the pan for about 5 minutes. Then transfer them carefully to a wire rack so they can cool completely without getting soggy on the bottom. This way, each muffin stays moist but with a beautiful, slightly crisp top.
How to Serve Morning Glory Banana Carrot Muffins Recipe
Garnishes
These muffins are lovely on their own, but for a little extra flair, try spreading some creamy butter, a smear of honey, or even a sprinkle of chopped nuts on top. This adds layers of flavor and a bit of texture that makes every bite something special.
Side Dishes
Pair your Morning Glory Banana Carrot Muffins with a hot cup of coffee or tea for a cozy start to the day. They also make a fantastic accompaniment to yogurt or fresh fruit salad for a nourishing breakfast or light brunch.
Creative Ways to Present
Hosting a brunch or want to impress guests? Arrange your muffins on a tiered stand with fresh flowers or colorful napkins for a vibrant and inviting presentation. You can also slice them in half and add cream cheese or nut butter for a delightful mini sandwich treat.
Make Ahead and Storage
Storing Leftovers
Keep your muffins fresh by storing them in an airtight container at room temperature for up to 3 days. This prevents them from drying out and keeps that moist texture just right for snacking any time.
Freezing
Want to enjoy your Morning Glory Banana Carrot Muffins Recipe later? Wrap each muffin individually in plastic wrap and place them in a freezer bag. They freeze beautifully for up to 2 months — perfect for busy mornings or unexpected guests.
Reheating
To bring frozen muffins back to life, let them thaw at room temperature or warm them gently in the microwave for 20 to 30 seconds. You’ll get that freshly baked softness and flavor like they came straight from the oven.
FAQs
Can I substitute the whole wheat flour?
Absolutely! You can swap whole wheat flour for all-purpose flour if you prefer a lighter texture, though using some whole wheat flour adds great flavor and nutrients.
Are these muffins suitable for a vegan diet?
This recipe isn’t vegan as it includes eggs and milk, but you can try substituting flax eggs and plant-based milk to make a vegan-friendly version.
Can I add other mix-ins besides raisins and nuts?
Definitely! Feel free to experiment with dried cranberries, chocolate chips, or even shredded coconut — whatever you love in your muffins.
How ripe should the bananas be?
They should be very ripe, with plenty of brown spots. Riper bananas are sweeter and mash easily, enhancing the muffin’s flavor and moisture.
What can I use instead of brown sugar?
You can use white granulated sugar or coconut sugar, but brown sugar provides a deeper flavor that suits this recipe best.
Final Thoughts
There’s something truly special about the warmth and comfort that comes from baking your own Morning Glory Banana Carrot Muffins Recipe at home. Every batch feels like a little hug wrapped in a paper liner, combining sweet, wholesome ingredients with the joy of homemade goodness. I can’t wait for you to try this recipe and make it a regular in your kitchen — your mornings (and your taste buds) will thank you for it!
Print
Morning Glory Banana Carrot Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Morning Glory Banana Carrot Muffins are a wholesome and delicious way to start your day. Packed with ripe bananas, shredded carrots, warm spices, and optional raisins and nuts, these muffins offer a moist, flavorful bite with a hint of natural sweetness. Perfect for breakfast or a healthy snack, they combine whole wheat and all-purpose flour for a balanced texture and nutrition.
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
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or lightly grease the pan 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 well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the mashed bananas, shredded carrots, eggs, vegetable oil, milk, and vanilla extract until the mixture is smooth and fully combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; be careful not to overmix to keep the muffins tender.
- Add Optional Ingredients: Fold in the raisins and chopped nuts if using, distributing them evenly throughout the batter.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow space 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 they are fully cooked.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Use ripe bananas for natural sweetness and moisture.
- For a dairy-free version, substitute milk with almond or oat milk.
- Toasting the nuts before adding them can enhance their flavor.
- Do not overmix the batter to avoid tough muffins.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
