Preheat Oven: Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper cups.
Mix Dry Ingredients: In a medium bowl, whisk together flour, brown sugar, baking powder, cinnamon, baking soda, salt, and oats until well combined.
Mix Wet Ingredients: In a large bowl, mash the bananas until smooth. Add eggs, oil, yogurt, and vanilla extract, and whisk until combined. Stir in grated carrots, raisins, and nuts.
Combine Ingredients: Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ⅔ full. Sprinkle additional oats and nuts on top.
Bake: Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving Suggestions:
Enjoy with a cup of coffee or tea for a perfect breakfast or snack.
Pair with a dollop of cream cheese or a smear of butter for added richness.
Cooking Tips:
If your bananas aren’t ripe, roast them in the oven at 350°F for 15 minutes until blackened.
Swap out cinnamon for ginger, allspice, or nutmeg for a different flavor profile.
Do not overmix the batter to avoid dense muffins.
Nutritional Benefits:
High in Fiber: Thanks to the oats and carrots.
Vitamin-Rich: Carrots provide essential vitamins like A and beta-carotene.
Natural Sweetness: Bananas and raisins add natural sweetness, reducing the need for sugar.
Dietary Information:
Gluten-Free: Use gluten-free flour and oats.
Dairy-Free: Substitute with plant-based yogurt or milk.
Egg-Free: Replace eggs with 2 tablespoons of flaxseed or chia seeds mixed with water.
Storage:
Counter: Store at room temperature for up to 2 days.
Refrigerate: Keep in an airtight container in the fridge for up to 4 days.
Why You’ll Love This Recipe:
Easy to Make: Simple ingredients and quick preparation.
Healthy: Packed with nutrients and fiber.
Versatile: Suitable for breakfast, snacks, or dessert.
Conclusion:
These Banana and Carrot Muffins offer a tasty, healthy treat that’s easy to whip up. Perfect for any time of day, they’re sure to become a family favorite. Enjoy them warm from the oven for the best flavor!
Frequently Asked Questions:
Can I freeze these muffins? Yes, these muffins freeze well. Wrap them individually and store in a freezer bag for up to 3 months.
Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour, but the muffins may be denser.
Can I add other mix-ins? Absolutely! Chocolate chips, dried cranberries, or shredded coconut are great additions.
What can I use instead of yogurt? You can use sour cream or a dairy-free yogurt alternative.
How do I make these muffins vegan? Use a flax or chia egg substitute and dairy-free yogurt.
Can I omit the sugar? You can reduce or omit the sugar, but the muffins will be less sweet.
Can I make mini muffins with this recipe? Yes, just reduce the baking time to 10-12 minutes.
Do I have to use oats? The oats add texture, but you can leave them out if you prefer.
Can I substitute honey for the sugar? Yes, but the texture may change slightly. Use ¼ cup of honey in place of the brown sugar.
How do I know when the muffins are done? Insert a toothpick into the center; if it comes out clean, the muffins are ready.
