If sunshine had a flavor, this would be it. These Morning Glory Banana Carrot Muffins are like a cozy hug in breakfast form—warm, spiced, naturally sweet, and bursting with goodness in every bite. Imagine the scent of cinnamon wafting through your kitchen, the soft crumb of banana meeting the sweet crunch of shredded carrot and chewy raisins. These muffins are your ticket to a cheerful start, whether you’re grabbing one on your way out the door or enjoying it with a cup of tea in your favorite mug.
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Trust me, these muffins are a game-changer. Not only do they taste like something you’d find in a bakery display window, but they’re also sneakily wholesome and so easy to make. Perfect for those “I want something sweet but still kinda good for me” moments. So, preheat that oven and let’s bake some sunshine!
Why You’ll Love Morning Glory Banana Carrot Muffins
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family breakfast, prepping snacks for the week, or simply indulging in some cozy, feel-good flavors for yourself, this muffin recipe fits the bill. Here’s why it’s a favorite:
Versatile: These muffins are perfect for breakfast, snacks, or even dessert. Serve them fresh out of the oven with a little butter, or pack them for on-the-go fuel during your busiest days.
Budget-Friendly: No fancy ingredients here—just kitchen staples like bananas, carrots, and pantry spices that come together to create something truly special.
Quick and Easy: A single bowl, a whisk, and a muffin pan—that’s all you need. This recipe is wonderfully simple, making it approachable for beginner bakers and busy folks alike.
Customizable: Want to toss in some chopped nuts? Go for it. Prefer cranberries over raisins? You do you! These muffins are super forgiving and easy to adapt.
Crowd-Pleasing: Kids love them, grown-ups love them, and they’re even great for sharing with neighbors or coworkers. Basically, they’re muffin magic.
Ingredients in Morning Glory Banana Carrot Muffins
Here’s the beautiful part—this recipe takes wholesome basics and turns them into something truly crave-worthy. Let’s break it down:
Bananas: Ripe bananas add natural sweetness, moisture, and that familiar cozy flavor. The riper, the better.
Carrots: Shredded fresh and folded in, they bring subtle sweetness, vibrant color, and a little extra nutrition.
Applesauce: Keeps the muffins soft and moist without needing loads of oil or butter. It’s a sneaky healthy swap that totally works.
Raisins: Little pockets of chewiness that add bursts of sweetness in every bite.
Eggs: Help bind everything together and give structure to the muffins.
Whole Wheat Flour: Adds fiber and a slight nuttiness that complements the warm spices perfectly.
Brown Sugar: Adds depth and a touch of caramel-like richness.
Cinnamon + Nutmeg: These warm spices give the muffins their comforting, signature flavor.
Baking Soda + Baking Powder: Help the muffins rise and become fluffy and light.
Salt: Just a pinch to balance out the sweetness and make all the flavors pop.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 350°F (175°C). This ensures your muffins bake evenly and come out perfectly golden.
Combine Ingredients: In a large bowl, mash your bananas, then mix in the applesauce, eggs, and brown sugar. Stir until smooth and well-combined. Add the shredded carrots and raisins, and give it a gentle mix.
Prepare Your Cooking Vessel: Line a muffin pan with paper liners or lightly grease each cup. This keeps cleanup easy and prevents sticking.
Assemble the Dish: Gradually fold in the dry ingredients (whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt) until just combined. Don’t overmix—you want the batter soft and fluffy.
Cook to Perfection: Spoon the batter evenly into each muffin cup. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
Finishing Touches: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set without getting soggy bottoms.
Serve and Enjoy: These are delightful warm or at room temperature. Enjoy them as-is or sliced in half with a little butter or nut butter for extra yum.
Nutrition Facts
Servings: 12 muffins
Calories per serving: 180
Preparation Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
How to Serve Morning Glory Banana Carrot Muffins
Fresh Salads: These muffins pair wonderfully with a light spinach or arugula salad for a balanced brunch.
Crusty Bread: Not really needed, but a pat of warm butter on a sliced muffin? Game-changer.
Creamy Accompaniments: Serve with a dollop of Greek yogurt or a slather of cream cheese for a little extra richness.
Vegetable Sides: For a breakfast plate, roasted sweet potatoes or a veggie hash would round things out beautifully.
As a Standalone: These muffins shine all on their own—especially with a cup of coffee or tea. Sprinkle a bit of cinnamon sugar on top before baking if you’re feeling fancy.
Additional Tips
Prep Ahead: You can shred carrots and mash bananas the night before to speed things up in the morning.
Spice It Up: Add ginger or cloves for a warmer, spicier profile.
Dietary Adjustments: Make them dairy-free by using plant-based yogurt or applesauce, and swap flour for a gluten-free blend if needed.
Storage Tips: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Double the Batch: These freeze like a dream—perfect for grabbing one on your way out the door!
FAQ Section
Q1: Can I substitute raisins with something else?
A1: Absolutely! Try chopped dates, cranberries, or even mini chocolate chips for a twist.
Q2: Can I make these muffins ahead of time?
A2: Yes! Bake them the night before and store in an airtight container. They’ll still be delicious the next morning.
Q3: How do I store leftovers?
A3: Keep them in a sealed container at room temp for 2–3 days or in the fridge for up to a week.
Q4: Can I freeze these muffins?
A4: Definitely. Wrap individually and freeze for up to 3 months. Thaw at room temperature or pop in the microwave for 30 seconds.
Q5: What’s the best way to reheat these muffins?
A5: A quick 15–20 seconds in the microwave works great, or warm them in the oven at 300°F for 5–10 minutes.
Q6: Can I double the recipe?
A6: Yes, just use two muffin pans and rotate them halfway through baking for even cooking.
Q7: Can I use oil instead of applesauce?
A7: You can substitute 1:1 with a neutral oil like canola or avocado oil, but they’ll be slightly richer.
Q8: Can I use all-purpose flour instead of whole wheat?
A8: Yep! The muffins will be a bit lighter in texture but just as tasty.
Q9: What if my bananas aren’t ripe?
A9: Roast them (peel on) in the oven at 300°F for 15 minutes to bring out the sweetness.
Q10: Can I make these muffins vegan?
A10: Totally! Replace eggs with flax eggs, use plant-based yogurt or more applesauce, and you’re good to go.
Conclusion
There you have it—your new go-to muffin recipe for cozy mornings and sweet little snack breaks. These Morning Glory Banana Carrot Muffins are nourishing, satisfying, and oh-so-delicious. Whether you’re baking for loved ones or just treating yourself, they’ll bring a little joy to your day. So go ahead, give them a try—and don’t be surprised if they become a regular in your rotation. Happy baking!
Print
Morning Glory Banana Carrot Muffins
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 21 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Description
These Morning Glory Banana Carrot Muffins are packed with wholesome goodness and natural sweetness, making them the ideal breakfast or snack for busy mornings. Full of grated carrots, apples, banana, oats, seeds, and nuts—plus healthy swaps like almond flour and maple syrup—these muffins are hearty, high in protein, and freezer-friendly. #HealthyBreakfast #BananaCarrotMuffins #GlutenFreeSnacks #HomemadeRecipes #HealthyRecipesEasy #HighProteinRecipesDinner #CleanEatingSnacks #WholeWheatMuffins #HealthyKidsSnacks #QuickBreakfastIdeas
Ingredients
- 1 cup whole wheat flour
- 1 cup almond flour
- 1 cup rolled oats
- 1/2 cup walnuts or pecans, chopped
- 1/2 cup sunflower seeds
- 1/2 cup raisins
- 2 tablespoons chia or flax seeds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 3 eggs
- 1/2 cup applesauce
- 1/2 cup maple syrup
- 1/2 cup coconut oil or butter, melted
- 1/2 cup orange juice
- 2 carrots, grated (about 1 cup packed)
- 2 apples, grated or diced small
- 1 banana, mashed
- 1 teaspoon vanilla extract
Topping:
- 1 tablespoon melted butter
- 1 cup any combination of rolled oats, chopped nuts, sunflower or pumpkin seeds, chocolate, butterscotch, or white chocolate chips
Instructions
- Preheat oven to 425°F. Prepare muffin tins with liners or non-stick spray.
- In a large bowl, whisk together all dry ingredients.
- Add eggs, applesauce, maple syrup, coconut oil or butter, orange juice, grated carrots, apples, mashed banana, and vanilla extract. Mix until well combined. Batter will be thick.
- Fill muffin cups full. In a small bowl, mix the topping ingredients and sprinkle over muffins.
- Reduce oven temperature to 375°F and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly. Enjoy warm with a pat of butter or store for later!
Notes
- Freeze extras for a quick, healthy snack any time.
- You can substitute the orange juice with milk or almond milk if preferred.
- Feel free to switch up the nuts and seeds based on what you have.
Nutrition
- Serving Size: 1 muffin
- Calories: 257
- Sugar: 12g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg