Turn the oven on to preheat. Line a regular muffin pan with paper cups and set oven temperature to 350°F, or 175°C.
The dry ingredients should be mixed in a medium basin with the brown sugar, cinnamon, baking soda, salt, oats, and baking powder.
For the wet ingredients, mash the bananas in a big bowl until they are smooth. Whisk in the oil, yogurt, eggs, and vanilla extract. Add the nuts, raisins, and chopped carrots and mix well.
Carefully blend the dry ingredients with the wet mixture by gently folding them in without overmixing.
Measure out muffin cups and fill them: Spoon the batter into each muffin cup to cover them about three quarters of the way. Top with more nuts and oats.
In order for a toothpick inserted in the middle to come out clean, bake for 20 to 24 minutes.
After 10 minutes of cooling in the pan, remove muffins from pan and allow them cool entirely on a wire rack.
Recommendation for Serving: This is the ideal snack or breakfast when paired with hot beverages like coffee or tea.
For a decadent touch, try topping it with some cream cheese or butter.
If your bananas aren't ripe, you may blacken them by roasting them in the oven at 350°F for 15 minutes, according to cooking tips.
To change up the taste profile, use ginger, allspice, or nutmeg instead of cinnamon.
Avoid thick muffins by not overmixing the batter.
Advantages to Your Diet:
Carrots and oats contribute to the high fiber content.
Vitamin A and beta-carotene are two of the many important nutrients found in carrots.
Reduced Sugar Need: The natural sweetness of bananas and raisins makes this recipe sugar-free.
Nutritional Details:
Oats and gluten-free flour are required for this recipe.
To make it dairy-free, you may use soy milk or yoghurt instead.
To make it egg-free, just add 2 tablespoons of flaxseed or chia seeds with water in lieu of the eggs.
Storage:
On the counter: Keep for a maximum of two days at room temperature.
Store in the fridge: For up to four days, store in an airtight container.
Why This Recipe Is Sure to Be a Hit:
Easy to Make: Just a few simple ingredients and a few minutes to whip up.
Beneficial: Rich in fiber and other essential nutrients.
Perfect for any time of day: breakfast, snacks, or dessert.
Finally, for a quick and simple snack that's good for you, try these Banana and Carrot Muffins. No matter the time of day, they'll be a hit with the whole family. For the most taste, eat them while they're still warm from the oven.
Question No. 1: Can I put these muffins in the freezer? For sure, these muffins keep well in the freezer. You may keep them in a freezer bag after wrapping each one separately for up to three months.
In place of all-purpose flour, may I use whole wheat flour? The muffins can turn up denser if you use whole wheat flour instead.
Are further mix-ins allowed? Without a doubt! It would be delicious with some chopped coconut, dried cranberries, or chocolate chips.
How about something else than yogurt? Sour cream or a substitute for dairy-free yogurt would work.
What can I do to veganize these muffins? Make use of dairy-free yoghurt and an egg alternative, such as flax or chia.
Should I leave the sugar out? The muffins will retain some sweetness even if you halve or remove the sugar.
Would this recipe work for small muffins? Just bake for 10 to 12 minutes less, and it will be just fine.
Oats aren't required. Feel free to omit the oats if you'd rather not have the added texture.
Is it possible to use honey instead of sugar? Sure, albeit there could be a little texture shift. Instead of brown sugar, use half a cup of honey.
In what ways can I tell when muffins are done baking? To check if the muffins are done, insert a toothpick into the middle and remove it if it comes out clean.
