Are you tired of the same old breakfast and snack options? Try these one-bowl banana carrot muffins. They are packed with fiber and nutrients to keep you full and energized. Plus – the muffins are easy to make, and you can store them in the freezer for a quick grab-and-go breakfast.
WHY YOU SHOULD MAKE THESE BANANA CARROT MUFFINS:
Banana carrot muffins are made with wholesome ingredients and natural sweeteners; they are a great way to start your day.
- Carrot banana muffins are packed with fiber, vitamins, and minerals, making them a great way to start your day or refuel between meals.
- They are quick and easy to prepare.
- Like our pumpkin protein balls, the muffins freeze well, making them perfect for meal prep or an easy grab-and-go breakfast or snack.
- They’re versatile, so feel free to include mix-ins like nuts, raisins, or chocolate chips to tailor the muffins to your taste buds.
WHAT YOU NEED TO MAKE THIS RECIPE
- Bananas: The riper the banana, the sweeter the muffins will be.
- Carrots: Grate the carrots finely to ensure they cook evenly and blend well into the batter.
- Eggs: Eggs bind everything together.
- Honey: Naturally sweeten the muffins with honey.
- Olive Oil: For added moisture, include olive oil in the batter.
- Vanilla Extract: Vanilla extract adds more flavor.
- Flour: All-purpose flour is a staple in most pantries; you can also use whole wheat or gluten-free flour to meet your dietary needs.
- Rolled Oats: Oats add fiber, texture, and a slightly nutty flavor.
- Baking Powder: Add baking powder to the carrot banana muffins, resulting in a light and fluffy treat.
- Spices: Season the batter with a combination of cinnamon and nutmeg.
HOW TO MAKE BANANA CARROT MUFFINS
The full recipe with measurements is in the recipe card below.
Preheat the oven to 350°F (176°C). Mash the bananas and shred the carrots. Then, add them to a mixing bowl with the eggs, honey, olive oil, and vanilla extract. Stir to combine.
Add the dry ingredients to the bowl with the wet ingredients and combine- careful not to over-mix.
Prepare a muffin tin with liners and divide the batter into the cups using an ice cream scoop, about ⅔ of the way full.
Bake for 20-25 minutes. Remove the muffins from the oven and transfer them to a wire rack to cool for 10 minutes.
EXPERT TIPS
- To enhance the flavor and moisture of your muffins, opt for overripe bananas – they’re sweeter and easier to mash.
- For best results, use a spoon to fill the measuring cup and level it with a knife.
- Avoid the pitfalls of tough muffins by taking care not to over-mix the batter, which can over-develop gluten.
- When filling the muffin cups, aim for about ⅔ full to provide sufficient space for rising.
SEARCHING FOR MORE LIKE THIS?
If you love this recipe, try one of these tasty dessert favorites!
SERVING SUGGESTIONS
For an extra boost of flavor and texture, consider adding some mix-ins to your banana carrot muffins. Chopped nuts like walnuts or pecans can add a satisfying crunch, while raisins or dried cranberries can provide a chewy sweetness. Chocolate chips are also a popular addition for those with a sweet tooth. Here are some other mix-ins to consider:
- Pecans, Walnuts
- Chia Seeds, Flax Seeds
- Unsweetened Coconut Flakes
- Banana Slices, Raspberries
- Peanut Butter
- Salted Caramel Chocolate Chips
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Add the leftover muffins to a reusable bag or container and leave them on the counter until you’re ready to eat.
- Freeze – Let the muffins cool. Then add them to a freezer-safe container or bag. The muffins freeze for two months, but I doubt you can wait that long. Better yet, double the recipe so you can freeze a batch for easy muffins later on.
- Thaw – Set them on the counter to defrost when you’re ready to eat.
- Reheat – Warm them in the microwave for 10-15 seconds.
FREQUENTLY ASKED QUESTIONS
Are these banana carrot muffins healthy?
The bananas and carrots in these muffins provide a good source of vitamins and minerals, including potassium, vitamin C, and A. They also offer fiber from the flour and oats, which helps keep you feeling full longer.
Is carrot and banana a good combination?
Fruits and vegetables are always a good combination, especially when making breakfast or a quick snack. In terms of taste, the natural sweetness of the bananas pairs well with the earthy, slightly sweet taste of the carrots, creating a balanced and flavorful muffin.
Why are my muffins dry?
This recipe results in moist and fluffy banana carrot muffins, so they shouldn’t end up dry. However, if you find yourself with muffins that are a bit too dry, the culprit is most likely an over-mixed batter.
Can I make this recipe into a banana carrot loaf?
Absolutely! Pour the batter into the loaf pan and bake for one hour at 350°F (176°C).
More Recipes Using Carrots:
Banana Carrot Muffins
- 2 ripe bananas, mashed
- 1 cup carrots, finely grated, about 2-3 medium carrots
- 2 eggs, room temperature
- 3 tablespoons olive oil
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1¼ cup flour, all-purpose
- ½ cup rolled oats
- 1½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- Preheat the oven to 350°F (176°C). Mash the bananas and shred the carrots. Then, add them to a mixing bowl with the eggs, honey, olive oil, and vanilla extract. Stir to combine.
- Add the dry ingredients to the bowl with the wet ingredients and combine- careful not to over mix.
- Prepare a muffin tin with liners and divide the batter into the cups using an ice cream scoop, about ⅔ of the way full.
- Bake for 20-25 minutes. Remove the muffins from the oven and transfer them to a wire rack to cool for 10 minutes.
- To enhance the flavor and moisture of your muffins, opt for overripe bananas – they’re sweeter and easier to mash.
- For best results, use a spoon to fill the measuring cup and level it with a knife.
- Avoid the pitfalls of tough muffins by taking care not to over-mix the batter, which can over-develop gluten.
- When filling the muffin cups, aim for about ⅔ full to provide sufficient space for rising.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.