Banana Carrot Muffins with Granola Tops

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Packed with shredded carrots and sweet bananas, these delicious banana carrot muffins are tender and moist. Crunchy granola tops these tasty muffins that are perfect to have around for a quick breakfast or wholesome snack.

banana carrot muffin topped with granola, laying on its side with a bite out of it

Sometimes having a baked good that's not loaded with sugar and has some wholesome ingredients is a nice change. Enter these banana carrot muffins. They are a great way to add some more nutrients to a simple muffin recipe that kids and adults will enjoy.

How to make the muffins

The muffins come together quickly by simply combining the dry ingredients with the wet ingredients and mixing it up. Make sure not to overmix the batter. You want to stop stirring once the flour is just incorporated. This prevents the muffins from being tough and will leave you with a tender crumb.

For a crunchy topping to these banana carrot muffins, store-bought granola is sprinkled on top before baking. Choose a granola that isn't too chunky, or if it is, break it into smaller bite-sized pieces before sprinkling it on top.

Ingredient Highlights

Flour- these banana carrot muffins use simple all-purpose flour. If you wanted to use whole wheat flour, you could swap half of the all-purpose flour for whole wheat flour.
Leaveners- to get the maximum lift in these muffins, both baking powder and baking soda are used.
Salt- I use kosher salt and specifically the Diamond Crystal Brand. If you use table salt, use half the amount called for in the recipe.
Unsalted butter- I always use unsalted butter while baking. If you choose to use salted butter, leave out the salt in the recipe.
Sugars- Both brown and white sugar are in these muffins. There is also only ¾ cup of sugar as the bananas add some natural sweetness so we can cut down on some of the added sugar.
Greek yogurt- Greek yogurt adds moisture and fat to the muffins. Use full-fat Greek yogurt. If you want to substitute sour cream for Greek yogurt you can, but use full-fat sour cream.
Eggs- Eggs are the binder in the recipe. I use large eggs.
Vanilla Extract- Use real vanilla extract and not the imitation kind!
Bananas- the more brown the banana, the better. You want to use really ripe bananas. My grocery store sells a bag of ripe bananas for $2 which is the deal of the century so check with yours to see if they offer the same. There is a full cup of bananas in these banana carrot muffins, which is about 3 medium bananas.
Carrots- Shred the carrots with a cheese grater (a box grater works best) or you can use the grating attachment on a food processor. Use a medium size on the grater so the carrot shreds aren't too small or too large.

a stack of 3 banana carrot muffins with a pitcher of milk in the background

How to get tall muffin tops

Rest the batter for 30 minutes before baking. You can do this in recipes using double-acting baking powder (most baking powder sold in the US is double-acting). Resting the batter allows the flour to be better absorbed, creating a thicker batter but more importantly, allows time for the baking powder to work.

You only want to rest batter with double-acting baking powder because it will react with air bubbles when it's mixed with a liquid but also when it hits heat. Recipes with only baking soda will not rise as much with this technique because the reaction happens when it's mixed with liquid and will lose effectiveness with more time.

Some recipes state overnight refrigeration of the batter is best, but I found 30 minutes at room temperature was enough to create a pretty domed top.

How to store the muffins

Store the cooled muffins in an air-tight container for 2-3 days. Any longer than that, store them covered in the refrigerator for up to 5 days.

Can I freeze the muffins?

Muffins freeze really well. Place them in a zip-top bag or sealed container and freeze for up to 3 months. To defrost them, just put them in the refrigerator overnight and they will be ready the next day. Heat them up in the microwave for 10-15 seconds before enjoying.

Can I substitute sour cream for Greek yogurt?

Yes, you can substitute sour cream for the Greek yogurt. Be sure to use full-fat Greek yogurt for the best results!

What kind of granola is best to use?

Any kind you like! I used a vanilla almond granola but cinnamon granola would be great too. Make sure there aren't large chunks in the granola or if there are, break it up before you sprinkle it over the batter.

For more muffin and quick bread recipes, check these out:

Tag me on Instagram @themarblekitchenblog if you make this and leave a star rating and comment below! Thank you and enjoy!