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
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
- 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.
