Morning Glory Banana Carrot Muffins
Morning Glory Banana Carrot Muffins are a hearty, wholesome treat packed with bananas, shredded carrots, nuts, coconut, and warm spices. These moist and flavorful muffins are perfect for breakfast on the go, an afternoon snack, or even a healthier dessert option.
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.