Better Than Bread, Easy Banana And Carrot Muffins Recipe

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All the flavors of banana bread & carrot cake, baked into one delicious muffin. Easy to make & nutritious, this banana and carrot muffins recipe will help keep you fueled throughout the day. It’s the best of both baked goods.

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Why you’ll love these muffins

• Easy to make, no bulky kitchen tools necessary.
• Adaptable recipe – can be made gluten, dairy & egg free, if necessary. Read through the FAQs section on the bottom of this page to get all the details of modifying this recipe.
• Helps reduce food waste by using ripe bananas before they hit the trash. (Still looking at leftovers? turn them into a bite sized snack with banana chocolate chip energy bites or freeze them in these banana fudge pops)
• Convenient for meal prep
• Freezer friendly – defrost in under a minute in the microwave or let it thaw at room temperature/in a lunchbox
• Creative combinations – in addition to the fruit and vegetable already included in the recipe, you could always throw in inclusions of your own (either in the batter or as a topping). Some delicious ideas include frozen fruit (pineapple, blueberries), chocolate chips, crushed nuts or a crumble mix.

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Ingredients

Here’s what you’ll need to make this recipe. Find the exact measurements in the recipe box below.

• flours – both all purpose and whole wheat. If possible, use a kitchen scale to help measure these accurately.
• rolled oats
• baking powder & baking soda
• seasonings & spices – kosher salt, ground ginger, cinnamon, vanilla extract
• butter – unsalted & softened. To quickly soften your butter, place it (in a bowl) on top of the oven while it’s preheating. But, keep a close eye on it to make sure it doesn’t melt.
• sugar – both white granulated and light brown sugar
• eggs – large and at room temperature
• shredded carrots – peel ~2 large carrots and shred them using the larger holes on a box grater. You can also use the smaller holes with some of the carrots.
• over ripe bananas, mashed – like many banana bread recipes, the darker the better! Once they get brown spots and too soft on the counter, stick them in the refrigerator for a couple of days until ready to use. Place them on a napkin or a plate to avoid having to clean up a sticky mess while you wait.
• golden raisins

How to make banana and carrot muffins

Place the flours, oats, baking powder/soda and spices into a bowl. Stir together until combined & set aside.

In a large bowl, cream together the butter and sugars.

Mix in the eggs, mashed banana and vanilla.

Pour in ⅔ of the dry ingredients set aside earlier. Stir until just combined.

Add the shredded carrots and raisins to bowl with the remaining ⅓ of dry ingredients. Toss to coat evenly before mixing it into the larger bowl of batter.

Portion batter into lined (these tulip liners are a new favorite) or well-greased muffin tins. Each muffin gets about 4½ tablespoons of batter, or 3 scoops using this tool.

Bake the muffins until the top/edges are golden brown and it passes the toothpick test.