Banana Carrot Muffins with Granola Tops
These Banana Carrot Muffins with Granola Tops are moist, tender, and naturally sweetened with ripe bananas and freshly shredded carrots. Finished with a crunchy granola topping, they're a wholesome family-friendly snack that doubles as an easy breakfast. Perfect for school lunchboxes, toddler snack plates, and freezer-friendly meal prep.
Equipment
- 12-cup muffin tin
- paper muffin liners
- Large Mixing Bowl
- medium mixing bowl
- whisk
- rubber spatula
- box grater
- wire cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup Greek yogurt
- 1 tsp vanilla extract
- 3 ripe bananas, mashed
- 1 cup freshly shredded carrots
- 1/2 cup granola
Instructions
- Plan ahead to allow the batter to rest for 30 minutes before baking for the best domed muffin tops.
- Preheat the oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners or grease well.
- Whisk together the flour, baking powder, baking soda, and salt in a large bowl until evenly combined.
- In a separate bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs, Greek yogurt, and vanilla extract until smooth.
- Mash the ripe bananas until almost smooth and stir them into the wet ingredient mixture.
- Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Do not overmix.
- Fold the shredded carrots into the batter until evenly distributed.
- Cover the bowl and allow the batter to rest at room temperature for 30 minutes.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Sprinkle granola evenly over each muffin and press lightly so it adheres to the batter.
- Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 13 to 15 minutes, until a toothpick inserted into the center comes out clean.
- Cool in the muffin tin for 5 minutes before transferring to a wire rack. Store as desired.
Notes
Use very ripe bananas for the best sweetness and moisture. Rest the batter for 30 minutes before baking to achieve beautifully domed muffin tops. Avoid overmixing once the wet and dry ingredients are combined. Break up large granola clusters before topping the muffins. Store in an airtight container for 2 to 3 days at room temperature, up to 5 days refrigerated, or freeze individually for up to 3 months.