Carrot Muffins with Banana
If you are looking for a satisfying breakfast muffin recipe for the whole family that is easy to make and freezes well, you’ve come to the right place! Loaded with banana, carrots, applesauce, and whole grains, these muffins are sure to become one of your new favorites! Just imagine carrot cake meets banana bread. You can also add grated carrots to these oh so incredibly moist yogurt muffins too!
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
Eggs – use room temperature Flour- you can also use all purpose flour or 1:1 gluten free flour mix Applesauce – Can use homemade unsweetened applesauce or store-bought Maple syrup – can also use honey
Step-by-Step Instructions
- Scoop batter evenly into a 12-cup muffin tin. I like to use a silicone muffin pan because there’s no need to grease and the muffins just pop right out!
- Bake until golden and inserted toothpick comes out clean.
Tips for Success (be sure to read!)
Use over ripe bananas – Your muffins will turn out sweeter and moister. Use room temperature eggs – This will help the muffins rise more. Pre-shredded carrots are convenient but I don’t recommend using them for this recipe as they tend to be thicker and drier. Grate carrots using the large holes of a box grater or shred in a food processor. You can finely grate if you want to add even more moisture to your muffins. DO NOT over mix the batter! Prepare the wet and dry ingredients separately. Once added together, use a spatula (instead of a whisk) to gently combine until all the flour is wet. The less you stir the mixture, the lighter and fluffier your muffins will be. Allow the muffins to cool for 3-5 minutes before transferring to a wire rack to cool completely.
Other Muffins to try!
Easy Snack Ideas for Toddlers Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
