There is something truly magical about the perfect muffin, and the Morning Glory Banana Carrot Muffins Recipe captures that magic in every single bite. Bursting with natural sweetness from ripe bananas and shredded carrots, these muffins offer a delightful harmony of flavors and textures that feel wholesome yet indulgent. Whether you are looking for a comforting breakfast, an energizing snack, or a cozy treat to brighten your day, this recipe is quick to whip up and sure to become one of your favorites in no time.
Ingredients You’ll Need
The beauty of the Morning Glory Banana Carrot Muffins Recipe lies in its simple, wholesome ingredients. Each one plays a key role in building the muffins’ tender crumb, moist texture, and rich taste.
- 1 1/2 cups all-purpose flour: Provides a tender yet sturdy structure for fluffy muffins.
- 1/2 cup whole wheat flour: Adds a subtle nuttiness and boosts fiber content.
- 3/4 cup brown sugar, packed: Imparts warmth and depth with its caramel notes.
- 2 tsp baking powder: Ensures the muffins rise beautifully and stay light.
- 1/2 tsp baking soda: Works with the acidic ingredients for perfect leavening.
- 1 tsp ground cinnamon: Brings a cozy, familiar spice that complements the carrots and bananas.
- 1/2 tsp ground nutmeg: Adds a hint of holiday-like warmth without overpowering the flavors.
- 1/2 tsp salt: Balances sweetness and enhances all other flavors.
- 2 large ripe bananas, mashed: Naturally sweet and moist, bananas are the heart of these muffins.
- 1 cup finely shredded carrots: Adds moisture, texture, and a vibrant pop of color.
- 2 large eggs: Bind the ingredients and contribute to a tender crumb.
- 1/2 cup vegetable oil (or melted coconut oil): Keeps the muffins moist and tender for days.
- 1/4 cup milk (dairy or non-dairy): Adds richness and ensures a smooth batter.
- 1 tsp vanilla extract: A small touch that elevates the flavor profile.
- 1/2 cup raisins (optional): For bursts of chewy sweetness in every bite.
- 1/2 cup chopped walnuts or pecans (optional): Provides a delightful crunch and nutty contrast.
How to Make Morning Glory Banana Carrot Muffins Recipe
Step 1: Prepare Your Oven and Pan
First, preheat your oven to 350°F (175°C) — this ensures the oven is perfectly ready to bake your muffins evenly. Line a muffin pan with paper liners or lightly grease it to prevent sticking, so your muffins will come out effortlessly once baked.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the flours, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. This mixture is the flavor and structure base that will cradle your banana and carrot goodness.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the mashed bananas, shredded carrots, eggs, oil, milk, and vanilla extract until well combined. Seeing those vibrant orange carrots and creamy banana mash coming together feels so inviting.
Step 4: Bring It All Together
Pour the wet mixture into the bowl of dry ingredients. Stir gently just until the flour disappears; avoid overmixing so your muffins stay tender and fluffy rather than tough.
Step 5: Add the Extras
Fold in raisins and nuts if you’re using them. These add wonderful texture and surprises in every bite, bringing the Morning Glory Banana Carrot Muffins Recipe to that special level of homemade goodness.
Step 6: Fill Your Muffin Cups
Divide the batter evenly into your prepared muffin pan, filling each cup about 3/4 full. This way, the muffins have room to rise perfectly without spilling over.
Step 7: Bake to Golden Perfection
Bake in your preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. The kitchen will be filled with a warm, irresistible aroma.
Step 8: Cool Before Enjoying
Allow the muffins to rest in the pan for 5 minutes before transferring them to a wire rack to cool completely. This cooling step helps them set up beautifully with a tender crumb.
How to Serve Morning Glory Banana Carrot Muffins Recipe
Garnishes
A dusting of powdered sugar or a light spread of cream cheese frosting adds a delightful finishing touch without overwhelming the natural flavors of the muffins. Chopped nuts sprinkled on top can also add an inviting crunch.
Side Dishes
Pair these muffins with a cup of steaming hot coffee or fragrant chai tea for an indulgent morning treat. Fresh fruit or a dollop of Greek yogurt can also balance the sweets with refreshing flavors.
Creative Ways to Present
Try serving Morning Glory Banana Carrot Muffins Recipe as part of a brunch spread alongside scrambled eggs and avocado toast. For a fun twist, slice the muffins in half, toast lightly, and spread with nut butter for an energizing snack.
Make Ahead and Storage
Storing Leftovers
Store leftover muffins in an airtight container at room temperature for up to 3 days to keep them soft and moist. If you plan to enjoy them within a day, even wrapping individually in parchment paper helps retain freshness.
Freezing
Morning Glory Banana Carrot Muffins Recipe freezes beautifully. Wrap each muffin tightly in plastic wrap or foil, then place them in a freezer-safe bag. They will keep for up to 3 months, ready to be thawed whenever a craving hits.
Reheating
To revive the warm, fresh-from-the-oven experience, microwave a muffin for 15 to 20 seconds or toast it lightly. This refresh warms the flavors and softens the muffin to perfect enjoyment.
FAQs
Can I use gluten-free flour for this muffin recipe?
You can substitute a gluten-free all-purpose blend, but make sure it contains xanthan gum or add a binding agent to keep the muffins from crumbling. The texture might be slightly different but still delicious!
What can I replace the oil with for a lower-fat version?
Applesauce or mashed avocado can be used instead of oil for a healthier take. Just replace the same amount, and your muffins will remain moist and flavorful.
Are these muffins suitable for freezing and reheating?
Absolutely! Morning Glory Banana Carrot Muffins Recipe freezes wonderfully, making them easy to batch bake and reheat whenever you need a quick snack or breakfast.
Can I omit the nuts and raisins?
Definitely! The nuts and raisins are optional add-ins that bring texture and extra sweetness, but the muffins are just as tasty without them.
How ripe should the bananas be?
Use bananas that are very ripe with brown spots. The riper the bananas, the sweeter and more flavorful the muffins will be, enhancing the overall taste.
Final Thoughts
I can’t recommend this Morning Glory Banana Carrot Muffins Recipe enough if you’re after a muffin that feels both nurturing and exciting to bite into. The perfect balance of natural sweetness, spice, and wholesome ingredients make it an absolute must-try whether you’re a muffin novice or seasoned pro. Trust me, once you bake these, they’ll become your go-to recipe for mornings, snacks, and everything in between!
Print
Morning Glory Banana Carrot Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Morning Glory Banana Carrot Muffins are a wholesome and flavorful treat perfect for breakfast or a healthy snack. Packed with ripe bananas, shredded carrots, warm spices, and optional raisins and nuts, they offer a moist texture and subtly sweet taste. Made with a mix of all-purpose and whole wheat flours, these muffins balance nutrition and indulgence effortlessly.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 3/4 cup brown sugar, packed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Wet Ingredients
- 2 large ripe bananas, mashed
- 1 cup finely shredded carrots
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/4 cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
Optional Add-ins
- 1/2 cup raisins
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or grease it lightly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the mashed bananas, shredded carrots, eggs, vegetable oil, milk, and vanilla extract until the mixture is smooth and well blended.
- Mix Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix so that the muffins remain tender.
- Add Raisins and Nuts: Fold in the raisins and chopped walnuts or pecans if using, distributing them evenly throughout the batter.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating they are cooked through.
- Cool: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely, enhancing their texture and flavor.
Notes
- You can substitute the vegetable oil with melted coconut oil for a subtle coconut flavor.
- Use non-dairy milk such as almond or soy milk to make the recipe dairy-free.
- For added texture, try mixing in shredded coconut or sunflower seeds along with the nuts.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Do not overmix the batter to keep muffins light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
