Banana Carrot Muffins
These easy, wholesome Carrot Banana Muffins are sweet and moist, with delicious flavors from banana bread and carrot cake. They're the perfect breakfast or snack for the whole family and easy to make in about 30 minutes.
Servings 12 muffins
Ingredients
- 2 cups 250 g all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup packed light brown sugar
- ¼ cup unsalted butter melted
- ¼ cup vegetable oil
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup plain Greek yogurt
- 1 cup mashed ripe banana about 2 medium bananas
- 1 cup finely grated carrots packed
- ½ cup chopped pecans or walnuts optional
Instructions
- Preheat the oven to 425°F. Line a muffin tin with paper liners or lightly grease the pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, whisk the brown sugar, melted butter, and vegetable oil until smooth.
- Add the eggs and vanilla extract, whisking until fully combined.
- Stir in the Greek yogurt and mashed bananas until the mixture is smooth.
- Fold in the grated carrots.
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
- Fold in the chopped nuts, if using.
- Divide the batter evenly between the muffin cups, filling them almost to the top for tall bakery-style muffins.
- Sprinkle the tops with coarse sugar or additional nuts if desired.
- Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F without opening the oven. Continue baking for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Storage:
- Store leftover muffins in an airtight container on the counter for up to 2 days. Any longer past then, store them the same way in the fridge for 2-3 more days.
- Freeze these muffins: once baked and cooled, store them in an air tight container in the freezer for up to 3 months. Thaw in the fridge or countertop overnight before serving.