Banana Carrot Muffins
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.
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Servings: 14 muffins
Ingredients
- 1 ½ cups (180 grams) flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- ½ cup unsalted butter melted and slightly cooled
- ½ cup (105 grams) light brown sugar
- ¼ cup (50 grams) granulated sugar
- ½ cup (120 grams) plain Greek yogurt full-fat
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 (250 grams) ripe bananas, mashed about 1 cup or (250 grams)
- 1 cup (85 grams) shredded/grated carrots about 2 medium carrots about 85 grams
- heaping ½ cup store-bought granola optional for the muffin tops
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Line a muffin tin with paper liners. This makes 14 muffins so you will need 2 muffin tins.
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Set aside.
- In a large bowl, stir together the melted butter and the brown and granulated sugar until well combined.
- Stir in the eggs, mixing well. Add the vanilla extract and Greek yogurt and mix until combined.
- Stir in the mashed bananas and shredded carrots.
- Add the dry ingredients into the wet ingredients and mix until just combined and no dry flour remains. Do not overmix.
- Scoop the batter into the prepared muffin tins, filling them almost to the top.
- Sprinkle a heaping teaspoon of granola onto each muffin top.
- Bake for 18-20 minutes until a toothpick inserted into the center comes out with moist crumbs but no wet batter.
- Let the muffins cool in the pan for about 10 minutes and then they can be removed to cool completely or enjoy slightly warm.
Notes
- Full-fat sour cream can be substituted for Greek yogurt
- Don't use a really chunky granola for the tops or break it apart into bite-sized pieces.
- Store in a covered container at room temperature for 2-3 days and longer than that in the refrigerator.