Carrot and banana muffins are a delightful treat that combines the natural sweetness of ripe bananas with the earthy flavor of carrots. These muffins are not only delicious but also pack a nutritional punch, making them perfect for breakfast or an afternoon snack. The soft, moist texture and the warm aroma of cinnamon make them a favorite among kids and adults alike. Let’s dive into this easy recipe that will fill your kitchen with a comforting scent and your tummy with happiness!
What You’ll Need for Carrot and Banana Muffins
To whip up a batch of these flavorful muffins, gather the following ingredients:
- 1 and 1/2 cups (190g) all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large ripe bananas, mashed (about 1 cup)
- 1 cup finely grated carrots
- 2 large eggs
- 1/2 cup (100g) brown sugar, packed
- 1/3 cup (80ml) vegetable oil
- 1 teaspoon vanilla extract
Step-by-Step Carrot and Banana Muffins Recipe
Follow these simple steps to make your delicious carrot and banana muffins:
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Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners or lightly grease it with oil.
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In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined.
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In a separate bowl, mash the bananas with a fork. Add the eggs, brown sugar, vegetable oil, and vanilla extract. Mix well until everything is nicely blended.
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Stir in the grated carrots to the wet mixture, ensuring they are evenly distributed.
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Gently fold the wet ingredients into the dry ingredients using a spatula or wooden spoon. Mix until just combined; be careful not to over-mix, as this can make your muffins tough.
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Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. If desired, you can top them with a sprinkle of oats or chopped nuts for added texture.
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Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
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Once done, cool for 5 minutes in the pan before transferring the muffins to a wire rack to cool completely.
How to Serve Carrot and Banana Muffins
These muffins are incredibly versatile! Serve them warm with a pat of butter or enjoy them plain alongside your morning coffee or tea. They also pair wonderfully with a dollop of cream cheese or yogurt on the side. For a fresh twist, consider adding a side of seasonal fruits like berries or sliced apples.
Perfect for breakfast, snacks, or even dessert, carrot and banana muffins will be a hit at any gathering.
Helpful Tricks for Carrot and Banana Muffins
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Make them your own: Feel free to experiment by adding chopped nuts like walnuts or pecans for extra crunch, or even toss in some raisins for additional sweetness.
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Storage: Keep your muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a zip-lock bag, and they’ll stay fresh for up to three months.
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Ripe Bananas: Use very ripe bananas for the best flavor. The darker, the better!
Carrot and Banana Muffins FAQs
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Whole wheat flour can be a great substitute, but it may result in a denser muffin. You can also mix half whole wheat and half all-purpose flour for a lighter option.
How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, they are ready to take out of the oven.
Can I make these muffins ahead of time?
Yes, these muffins can be made a day ahead. They taste great stored in an airtight container, and the flavors even meld a bit overnight!
With their delightful flavors and easy preparation, I hope you give these carrot and banana muffins a try. Enjoy every tasty bite!