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Banana Carrot Muffins Recipe

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3.9 from 5 reviews

These Banana Carrot Muffins are moist, flavorful, and perfectly spiced, combining the natural sweetness of ripe bananas with the subtle earthiness of grated carrots. Enhanced with warm spices like cinnamon, nutmeg, and ginger, and topped with a crunchy turbinado sugar crust, they make a delightful breakfast or snack option that’s easy to prepare and sure to please everyone.

  • Total Time: 30 minutes
  • Yield: 12 muffins

Ingredients

Wet Ingredients

  • 2 ripe bananas
  • ½ cup butter (melted)
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 2 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • ⅓ cup sour cream

Dry Ingredients

  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger

Vegetables and Toppings

  • 1 cup grated carrots
  • Turbinado sugar for sprinkling on top

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 12-cup muffin pan with nonstick spray or line the cups with cupcake liners to prevent sticking.
  2. Mash Bananas and Combine Wet Ingredients: In a medium bowl, mash the ripe bananas until smooth. Add the melted butter, granulated sugar, and brown sugar, whisking until the mixture is smooth and uniform. Incorporate the eggs, vanilla extract, and sour cream, mixing thoroughly to combine.
  3. Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger to evenly distribute the leavening agents and spices.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet banana mixture, folding gently to combine. Be careful not to overmix, which can make the muffins tough. Then, fold in the grated carrots evenly throughout the batter.
  5. Fill Muffin Cups: Spoon the batter into the prepared muffin pan, filling each cup about three-quarters full to allow room for rising. Sprinkle the tops of each muffin generously with turbinado sugar to add a crunchy sweetness.
  6. Bake: Place the muffin pan in the preheated oven and bake for 17 to 20 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs.
  7. Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Notes

  • Ensure bananas are very ripe for maximum sweetness and moisture.
  • Do not overmix the batter to maintain a tender crumb.
  • For a healthier twist, substitute half of the all-purpose flour with whole wheat flour.
  • Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
  • Adding chopped walnuts or raisins can enhance texture and flavor.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/banana-carrot-muffins-recipe/