Indulge in these moist and flavorful Banana Carrot Muffins, packed with wholesome ingredients like carrots, Greek yogurt, and bananas. Perfect for a delicious breakfast or a quick snack!
Welcome back, foodie friends! You’ve reached my blog, Merry About Town – and I’m Merry, a busy mom who enjoys preparing homemade meals and desserts whenever I can. I prioritize quick and easy recipes because I believe that everyone deserves to indulge in delicious food, even when short on time!
Trust me when I say, I am BUSY! Between parenting, blogging and running a local vintage shop, my days are jam-packed. Sometimes I need to grab breakfast on-the-go and these Banana Carrot Muffins are one of my all-time favourites!
What Makes These Muffins So Good?
There are tons of reasons that we rate these Banana Carrot Muffins a 10/10. Once you take your first bite, your taste buds will be absolutely delighted! Packed with a medley of wholesome ingredients like fresh carrots, creamy Greek yogurt, and sweet bananas, these muffins are a delicious way to start your day on a nutritious note or as a mid-day snack.
Would You Consider These as “Healthy?”
I’m a firm believer in “all things in moderation.” I opt for baking these muffins because I’d rather reach for them than say, a sugary drink or an overly processed chocolate bar.
So yes, these Banana Carrot Muffins are a healthier alternative to sugary treats. With our hectic schedules, muffins not only satisfy our cravings but also serve as a convenient breakfast on busy mornings, allowing us to grab a nutritious bite while on the move.
Are There Any Ingredient Substitutes?
If you’d like less of a sweet muffin, we recommend using half the amount of sugar. Alternatively, you can use 1/4 cup of honey (or a bit less, if you desire!).
What’s the Difference Between Muffins and Cupcakes?
Muffins are typically denser, less sweet quick breads made with ingredients like flour, baking powder, and minimal sugar, often featuring add-ins like fruits or nuts, Cupcakes, on the other hand, are lighter, sweeter treats resembling miniature cakes. They are normally topped with frosting or icing, designed for dessert occasions or special celebrations.
What Ingredients Do I Need to Make These Carrot Muffins?
Be sure to gather the following ingredients to bake-up these delicious breakfast muffins:
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Salt
- Granulated sugar
- Brown sugar
- Vegetable oil
- Eggs
- Greek yogurt
- Banana
- Carrots
How to Make Banana Carrot Muffins
Begin by preheat oven to 350 degrees F, and line a muffin tin with paper liners.
In a small bowl, sift together flour, baking powder, baking soda, ground cinnamon and salt. Set aside.
In a large bowl, mix both sugars, oil, eggs and Greek yogurt.
Once the wet ingredients are thoroughly combined, add your mashed banana and stir.
Slowly add dry ingredients into the wet ingredients.
Once a muffin batter forms (it will be thick), fold in shredded carrots.
Fill each section of lined muffin tin and bake for 17 to 20 minutes, or until muffins come out golden and passes the toothpick test.
Allow to cool for 5 minutes and serve.
Banana Carrot Muffins
Indulge in these moist and flavorful Banana Carrot Muffins,
packed with wholesome ingredients like carrots, Greek yogurt, and bananas.
Perfect for a delicious breakfast or a quick snack!
Ingredients
- 1 ¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- Pinch salt
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegetable oil
- 2 eggs
- ¼ cup Greek yogurt (plain or vanilla)
- 1 large banana, mashed
- 1 cup shredded carrots (approximately 2 medium-sized carrots)
Instructions
- Preheat oven to 350 degrees F, and line a muffin tin with paper liners.
- In a small bowl, sift together flour, baking powder, baking soda, ground cinnamon and
salt. Set aside. - In a large bowl, mix together both sugars, oil, eggs and Greek yogurt.
- Once the wet ingredients are thoroughly combined, add mashed banana and stir.
- Slowly add dry ingredients into the wet ingredients.
- Once a batter forms, fold in shredded carrots.
- Fill each section of lined muffin tin and bake for 17 to 20 minutes, or until muffins
come out golden and passes the toothpick test. - Allow to cool for 5 minutes and serve.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 204Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 125mgCarbohydrates: 26gFiber: 1gSugar: 14gProtein: 3g
Nutrition info included as a guide. No guarantees are made that the information is accurate.
