If you combined a moist and fluffy banana bread muffin with carrot cake, you’d make these babies, Banana Carrot Muffins! These easy muffins make a great breakfast or snack that’s a bit different than your average muffin, with a serving of fruits and vegetables hidden inside.
Carrots and bananas fall into the list of snacks I regularly have on hand for my kids. Sometimes they devour them. Sometimes though, I end up with a bunch that need used up. Enter these muffins.
Baking with carrots
When I’m adding carrots to any kind of baked good, I like to shred the carrots as finely as possible. I do this for two reasons. 1. To ensure an even texture in the baked good. 2. To incorporate as much as that lovely orange color into the item as possible.
Have lots of carrots to use up? My Carrot and Chive Bread is another baked good that uses shredded carrots.
You may or may not know, but carrots actually contain quite a bit of natural sugars. So do overripe bananas. Utilizing these together allow you to cut back a bit on the added sugar without sacrificing sweetness. They also make these muffins incredibly moist!
The muffin method
I’m sure that any baker worth their salt knows the muffin method. Generally you mix your dry ingredients and make a well in the dry ingredients. Then in a separate bowl mix your wet ingredients, and finally, you pour them into the well, mixing them both together.
The key reason this is important is because it keeps you from overmixing your muffins. Overmixing forms gluten which makes your muffins tough and dense instead of light and airy.
In this banana carrot muffin recipe, I’m use a reverse method. You mix together all the wet ingredients, then add the dry ingredients, lightly stirring just the top of the dry ingredients to blend them together before finally mixing both wet and dry.
Why the difference? Because it makes this a one bowl recipe and I’m all about saving both you and me some work! I use this method pretty often in my recipes, but have never taken the time to explain why it works and why I do it, so now you know!
More muffin recipes perfect for Spring:
Step by step directions for making carrot banana muffins
Step 1. Prepare your carrots and bananas by finely grating one cup of carrots into a large mixing bowl. Add the bananas and mash them into the carrots.
Step 2. Add the rest of the wet ingredients to the mixing bowl, along with the sugar and stir well to combine.
Step 3. Add the dry ingredients to the mixing bowl.
Step 4. Lightly stir just the top layer of dry ingredients to combine them, before finally stirring everything until it’s just combined.
Step 5. Fill a paper lined or greased 12 cup muffin tin with the muffin batter, filling each cup ¾ full and bake for 22-25 minutes at 350 degrees.
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- 1 cup finely shredded carrots
- 2 medium ripe bananas, mashed
- 2 large eggs
- ½ cup sugar
- ¼ cup oil
- ¼ cup yogurt
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Preheat the oven to 350 degrees and prepare a 12 cup muffin tin with paper liners or grease and flour.
- In a large mixing bowl, finely grate one cup of shredded carrots. Add the 2 bananas and mash them well.
- Add the oil, yogurt, eggs, vanilla extract and sugar to the carrots and bananas and mix well.
- To this mixture, add the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Lightly stir just the top of the dry ingredients to mix them together before combining the dry ingredients with the wet. Stir the muffin batter just until everything is combined. Do not overmix.
- Fill each cup of the muffin tin ¾ full. Bake the muffins for 22-25 minutes or until the muffin tops are domed and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for a few minutes or until they are cool enough to easy handle and remove from the pan to cool completely.