Banana Carrot Muffins

Why You’ll Love This Recipe

• The recipe takes less than 30 minutes, and It’s EASY. It’s a great recipe for baking beginners.
• The ingredients are mainly baking staples you probably already have in your fridge or pantry.
• It’s a nutritious and delicious alternative to banana bread when you have extra ripe bananas.
• These muffins are great for breakfast, snacks, and desserts.
• They freeze and thaw well, so they’re perfect for baking a batch to enjoy now and a bunch for later.

• Unbleached all-purpose flour – Flour provides the structure of these muffins. I’ve also made these muffins with spelt flour and whole wheat flour with fantastic results.
• Baking powder & baking soda – This pair of leavening agents create a reaction as the batter bakes, causing it to rise into soft, fluffy muffins.
• Salt – Salt plays a role in the batter expanding and makes everything sweet taste a bit sweeter.
• Cinnamon – A touch of warming flavor. If you have nutmeg, feel free to add a dash of that as well.
• Coconut sugar – I love baking with coconut sugar. It’s all-natural and mimics the baking properties of light brown sugar. Maple sugar is another good option. However, if refined sugar isn’t a concern, use light brown sugar.
• Greek yogurt – Yogurt helps achieve a moist, tender crumb, adds tangy undertones, and gives the muffins a protein boost.
• Avocado oil – Adds moisture, keeping the muffins tender and fluffy as they bake. You can also use melted butter.
• Eggs – Eggs are essentially the glue that holds the muffins together. They strengthen the batter so it rises into a tender, plump muffin.
• Vanilla extract – Adds sweet, caramel, and cream-like flavor. For the best results, use good quality pure vanilla extract.
• VERY ripe bananas – This is the ideal recipe for soft and heavily spotted bananas. You’ll need a heaping cup of mashed banana. I use a fork or a potato masher -whatever is closest!
• Carrots – Finely grated carrots add flavor, density, and another layer of moisture. You can purchase them pre-grated or use a box grater and grate them yourself. Be sure to wring the shredded carrots out before adding them to the batter.
• Pecans – For crunch! Feel free to use walnuts instead.

Step 1: Prepare for baking. Preheat the oven to 350 degrees F, and line 14 muffin tins with cupcake liners.

Step 2: Mix dry ingredients. Add the flour, baking powder, baking soda, salt, cinnamon, and sifted coconut sugar to a large bowl and whisk to combine.

Step 3: Mix wet ingredients. Whisk the yogurt, oil, eggs, mashed banana, and vanilla extract in a separate bowl until smooth.

Step 4: Combine wet and dry mixtures. Stir the wet mixture into the dry mix until just combined (be careful not to overmix!). Then, fold in the grated carrots and 1/2 of the nuts.

Step 5: Pour batter and bake. Portion the batter evenly between the lined muffin tins using a large cookie scoop. Sprinkle the remaining chopped nuts over the tops.

Recipe Tips

• Spoon the flour into your dry measuring cup and level it off with a knife. You’ll have too much if you scoop the flour directly from the container with the measuring cup.
• Coconut and maple sugar tend to clump during storage, so be sure to sift them before use.
• Make sure all of your perishable ingredients are at room temperature before mixing the batter, so the ingredients absorb and bake evenly. 
• Don’t overmix! Once the wet ingredients are thoroughly combined with the dry mixture, and you’ve folded in the carrots and nuts, pour the batter into the muffin tin, and get it in the oven.
• Don’t overfill the muffin tins. Instead, fill the tins 2/3rds full, so the batter doesn’t spill over the sides as it bakes.
• Five minutes should be enough time for the muffins to cool before popping them out of the tin. Any longer, and the muffins may get soggy.

Variations

Add chocolate – Gently fold milk chocolate, semi-sweet chocolate, or dark chocolate chips into the batter before baking. Alternately, you can fold white chocolate chips into the mix.

Enhance the warming flavor – In addition to cinnamon, you can add a dash of nutmeg, cloves, allspice, or ginger to heighten the fall flavors. Pumpkin pie spice is also a delicious option.

Switch up the crunchy element – Instead of (or in addition to) pecans, sprinkle pepitas, sunflower seeds, or any chopped nuts over each muffin before baking.

Toppings – These banana carrot muffins with yogurt are DELICIOUS, served warm, and smeared with pastured butter, peanut butter, almond butter, pumpkin butter, or apple butter. You can also drizzle warm maple syrup or honey over the top or frost the muffins with maple cream cheese frosting.

Storing & Freezing

Storing: Refrigerating homemade muffins tends to draw out moisture and damage the texture. Instead, keep your banana carrot muffins in a paper-towel-lined airtight container or zip-top bag in a single layer at room temperature for 2-3 days.

Freezing: If you don’t plan to eat the muffins within a few days, wrap them individually in plastic wrap and a layer of foil and keep them in the freezer for up to 3 months. Thaw at room temperature before serving, or pop a frozen muffin in the microwave for 20-30 seconds.

Recipe FAQ

Can I bake these muffins in a loaf pan instead?

I have only baked the batter in muffin tins, but you should be able to bake the batter in three mini loaf pans at 350-F for 30-40 minutes. Check early with a cake tester or toothpick for doneness so the loaves don’t overbake.

Can I substitute the carrots for other vegetables?

Sure! You can use other grated vegetables like zucchini, sweet potato, or butternut squash as an alternative to grated carrots. Grated apples are also an option.

Can I make these muffins gluten-free?

I don’t see why not. I recommend subbing the unbleached all-purpose flour with a 1:1 gluten-free baking flour like Bob’s Red Mill or King Arthur. If you try this, let me know how it goes!

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