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Carrot Banana Pumpkin Muffins Recipe

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4.3 from 36 reviews

These moist and flavorful carrot muffins combine the natural sweetness of bananas and pumpkin puree with warm spices and wholesome oats for a deliciously healthy snack or breakfast option. Made with a blend of whole wheat and all-purpose flour, Greek yogurt, and unsweetened applesauce, these muffins are lightly sweetened with brown and granulated sugars to keep them balanced and satisfying.

  • Total Time: 28 minutes
  • Yield: 18 muffins

Ingredients

Wet Ingredients

  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1/4 cup butter, softened
  • 1/3 cup plain Greek yogurt
  • 1/3 cup unsweetened applesauce
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1 1/4 cups shredded carrots (about 2 large carrots)
  • 2 ripe bananas

Dry Ingredients

  • 1 cup rolled oats (quick oats will also work)
  • 2 cups flour (half whole wheat and half all-purpose)
  • 1 teaspoon kosher salt
  • 2 teaspoons baking soda
  • 2 1/2 teaspoons cinnamon

Instructions

  1. Mix Wet Ingredients: In a mixing bowl, add brown sugar, granulated sugar, and softened butter. Mix well until combined and creamy. Then add Greek yogurt, unsweetened applesauce, eggs, vanilla extract, pumpkin puree, shredded carrots, and ripe bananas. Stir thoroughly until the mixture is homogeneous.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the flour (a mix of whole wheat and all-purpose), rolled oats, kosher salt, baking soda, and cinnamon. Ensure all dry ingredients are evenly distributed.
  3. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently and just until all the ingredients are combined, being careful not to overmix to keep the muffins tender.
  4. Prepare Muffin Cups: Grease or line muffin cups with paper liners. Divide the batter evenly among them, filling each about 2/3 full. This recipe should make about 18 muffins.
  5. Bake the Muffins: Preheat the oven to 375 degrees Fahrenheit. Bake the muffins for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool before serving.

Notes

  • Use a mix of whole wheat and all-purpose flour to keep the muffins hearty yet soft.
  • You can substitute quick oats for rolled oats if needed.
  • Ensure bananas are ripe for optimal sweetness and moisture.
  • Do not overmix the batter to avoid dense muffins.
  • Muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/carrot-banana-pumpkin-muffins-recipe/