Description
Wholesome and moist Morning Glory Banana Carrot Muffins packed with fruits, veggies, and warm spices, perfect for a nutritious breakfast or snack.
Ingredients
Scale
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 1 cup grated carrots
- 2 large eggs
- 1/3 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/3 cup raisins or dried cranberries (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together mashed bananas, grated carrots, eggs, honey or maple syrup, coconut oil, and vanilla extract until well combined.
- In a separate bowl, whisk together whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
- Fold in chopped nuts and raisins if using.
- Divide batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Swap coconut oil with melted butter if preferred.
- For extra flavor, add a tablespoon of shredded coconut.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
Keywords: banana carrot muffins, healthy breakfast muffins, morning glory muffins, easy muffin recipe