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

Scale

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

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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