Banana and Carrot Muffins

Preparation Time:

• Prep Time: 20 minutes
• Cook Time: 20-24 minutes
• Total Time: 40-44 minutes
• Servings: 12 muffins

Ingredients:

• 1 ¼ cups all-purpose flour (163 g / 5.7 oz)
• ½ cup lightly packed brown sugar
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ¾ tsp baking soda
• ½ tsp table salt
• ½ cup rolled oats, plus more for topping
• 2 medium ripe bananas, mashed
• 2 large eggs
• ⅓ cup light oil (such as vegetable, canola, or peanut)
• ¼ cup plain yogurt
• 1 tsp vanilla extract
• 1 cup grated carrots (from 2 small or 1 medium carrot)
• ¼ cup raisins (optional)
• ¼ cup chopped pecans or walnuts (optional)

Directions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper cups.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, brown sugar, baking powder, cinnamon, baking soda, salt, and oats until well combined.
3. 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.
4. Combine Ingredients: Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
5. Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ⅔ full. Sprinkle additional oats and nuts on top.
6. Bake: Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean.
7. 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!