Picture this: you’re sipping your morning coffee, the sun’s just peeking through the window, and you bite into a warm, soft muffin packed with sweet banana, earthy carrots, and a hint of cozy spices. That’s the vibe of these Morning Glory Banana Carrot Muffins. They’re like a hug in breakfast form—moist, flavorful, and just wholesome enough to feel good about eating one (or two). These muffins are perfect for busy mornings when you need a grab-and-go breakfast, a midweek snack to keep you going, or even a sweet addition to a weekend brunch spread. I started making these when I was trying to use up overripe bananas and a bag of carrots that were giving me the side-eye from the fridge. Now? They’re a staple in my kitchen because they’re easy, versatile, and make my whole house smell like a bakery. Let’s dive into why these muffins are about to become your new favorite.
Why You’ll Love This Recipe
- Quick and Easy: From start to finish, these muffins take about 35 minutes—perfect for when you want homemade goodness without spending all morning in the kitchen.
- Packed with Flavor: The combo of ripe bananas, shredded carrots, warm cinnamon, and a touch of vanilla creates a sweet, cozy taste that’s hard to resist.
- Healthy-ish Vibes: With carrots, bananas, and optional whole wheat flour, these muffins sneak in some nutrients while still feeling like a treat.
- Kid- and Picky-Eater-Friendly: The natural sweetness and soft texture make these a hit with everyone, even those who claim they “don’t like carrots.”
- Meal Prep Win: Bake a batch on Sunday, and you’ve got breakfast or snacks sorted for the week—they store beautifully.
- Customizable: Swap in nuts, raisins, or even chocolate chips to make these muffins your own.
- No Fancy Equipment Needed: A couple of bowls, a whisk, and a muffin tin are all you need—no stand mixer or food processor required.
Ingredients You’ll Need
- Ripe Bananas: The spottier, the better—they’re sweeter and mash up easily for that moist texture.
- Carrots: Freshly grated carrots add sweetness and a little veggie boost. Pre-shredded carrots work, but grating your own is worth it for the texture.
- All-Purpose Flour: The base of the muffins, but you can swap half for whole wheat flour for a heartier vibe.
- Brown Sugar: Adds a caramel-like sweetness that pairs perfectly with the bananas and spices.
- Eggs: For structure and richness—bring them to room temp for easier mixing.
- Vegetable Oil: Keeps the muffins moist for days. Canola or melted coconut oil works too.
- Cinnamon and Nutmeg: These warm spices are the secret to that cozy, bakery-style flavor.
- Vanilla Extract: Don’t skip this—it makes the flavors pop.
- Baking Soda and Baking Powder: For that perfect rise and fluffy texture.
- Optional Add-Ins (Nuts, Raisins, or Chocolate Chips): Walnuts or pecans add crunch, raisins bring chewiness, and chocolate chips? Well, they’re just fun.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make Morning Glory Banana Carrot Muffins (Step-by-Step Instructions)
Step 1: Preheat and Prep
Crank your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or give it a quick spray with nonstick cooking spray. Pro tip: If you’re using liners, give them a light spray too—it makes peeling them off the muffins way easier. While the oven’s heating, grate your carrots (about 2 medium ones should do) and mash your bananas in a small bowl. I use a fork for the bananas—it’s quick, and a few lumps are totally fine.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp ground cinnamon, ¼ tsp ground nutmeg, and a pinch of salt. This step evenly distributes the leavening agents and spices, so every muffin has that perfect rise and flavor. If you’re using whole wheat flour, swap in ¾ cup for half the all-purpose flour for a nuttier taste.
Step 3: Combine the Wet Ingredients
In another bowl, whisk together ¾ cup brown sugar, ⅓ cup vegetable oil, 2 large eggs, 1 tsp vanilla extract, and 1 cup mashed banana (about 2 medium bananas). The mixture should look smooth and slightly thick. Stir in 1 cup grated carrots until everything’s well combined. If you’re adding nuts or raisins, toss in ½ cup now so they’re evenly distributed.
Step 4: Bring It All Together
Pour the wet ingredients into the dry ingredients and gently fold everything together with a spatula. Don’t overmix—stop as soon as you see no more flour streaks. Overmixing can make the muffins dense, and we want them light and fluffy. The batter will be thick and a little lumpy, which is perfect.
Step 5: Fill the Muffin Tin
Scoop the batter into the prepared muffin tin, filling each cup about ¾ full. I use an ice cream scoop for even portions—it’s a game-changer. If you want a little extra flair, sprinkle a pinch of brown sugar or chopped nuts on top of each muffin for a crunchy, caramelized finish.
Step 6: Bake and Cool
Pop the muffin tin into the oven and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. The tops should be golden and slightly domed. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely—or eat one warm because, let’s be honest, that’s the best part. Note: If your oven runs hot, check them at 18 minutes to avoid overbaking.
Helpful Tips
- Meal Prep Like a Pro: Bake a double batch and store half in the freezer. Pop them in the fridge the night before for a quick breakfast or snack. They’re great for school lunches too—just wrap individually in plastic wrap for easy packing.
- Storing Leftovers: Keep muffins in an airtight container at room temp for up to 3 days or in the fridge for up to a week. If they start to feel a bit dry, zap them in the microwave for 10 seconds to bring back that fresh-baked vibe.
- Reheating Without Drying Out: To warm up muffins, wrap them in a damp paper towel before microwaving for 15–20 seconds. It keeps them soft and moist.
- Perfect Pairings: These muffins shine with a smear of cream cheese or almond butter. Pair them with a hot latte or chai tea for a cozy morning, or serve with a fruit salad for a light brunch. For kids, a glass of milk makes it a balanced snack.
- Creative Twists: Feeling adventurous? Swap the carrots for zucchini (squeeze out excess water first) or add a handful of shredded coconut for a tropical vibe. For a decadent treat, stir in ½ cup white chocolate chips. Want a spicier kick? A pinch of ginger or cardamom in the batter adds a fun twist.
- Avoid Soggy Muffins: If you’re adding extras like raisins or fresh fruit, pat them dry before mixing in to prevent excess moisture in the batter.
Frequently Asked Questions (FAQs)
Can I make these muffins ahead of time?
Absolutely! Bake them up to 2 days in advance and store them in an airtight container at room temp or in the fridge. They taste just as good the next day, especially with a quick warm-up in the microwave.
Can I freeze these muffins?
Yes, they freeze beautifully! Wrap each muffin tightly in plastic wrap, then pop them in a freezer-safe bag. They’ll keep for up to 3 months. Thaw at room temp or in the fridge overnight, or warm them straight from the freezer in the microwave for about 30 seconds.
What if I don’t have brown sugar?
No worries! You can use white sugar, but the muffins will miss that subtle molasses flavor. Alternatively, mix ¾ cup white sugar with 1 tsp molasses to make a quick brown sugar substitute.
Is this recipe good for meal prep?
It’s fantastic for meal prep! Bake a batch on the weekend, and you’ve got breakfast or snacks for days. They’re portable, kid-friendly, and hold up well in lunchboxes or gym bags.
How do I make these muffins vegetarian or vegan?
The recipe is already vegetarian! For vegan muffins, swap the eggs for flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit for 5 minutes) and use a plant-based oil like coconut oil. Double-check that your add-ins (like chocolate chips) are vegan-friendly.
I make these Morning Glory Banana Carrot Muffins at least once a month because they’re such a reliable crowd-pleaser. My favorite way to serve them is warm with a little pat of butter and a drizzle of honey—it’s like dessert for breakfast, but without the guilt. Give them a try this week and let me know how they turn out! Drop a comment below if you add your own spin or if they become a staple in your kitchen too. Happy baking!
Morning Glory Banana Carrot Muffins
Ingredients
- 1 ½ cups all-purpose flour or whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 2 large ripe bananas mashed
- 2 large eggs
- ⅓ cup honey or maple syrup
- ¼ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup shredded carrots about 2 medium carrots
- ½ cup chopped walnuts or pecans optional
- ⅓ cup shredded unsweetened coconut optional
- ½ cup raisins or dried cranberries optional
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt. Set aside.
- Mix wet ingredients: In another bowl, mash the bananas well. Add the eggs, honey (or maple syrup), oil, and vanilla extract. Mix until fully combined.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix!
- Fold in add-ins: Gently fold in the shredded carrots, nuts, coconut, and raisins (if using) until evenly distributed.
- Fill the muffin cups: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These muffins can be made gluten-free by using a gluten-free all-purpose flour blend.
- You can also swap out the nuts and dried fruits based on what you have on hand.
- They freeze beautifully! Simply store cooled muffins in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave for a quick breakfast.
- For a little extra texture, sprinkle the tops of the muffins with oats or extra shredded coconut before baking.
