Banana Carrot Muffins
Serves 1235 mins prep45 mins cook
These Banana Carrot Muffins are an easy one bowl recipe. They are fluffy, moist, and delicious to eat any time of day. Done in under 30 minutes!
0 servings
What you need
Instructions
Preheat oven to 425 °F and grease the muffin pan cavities with nonstick cooking spray, butter, or oil. To a large bowl whisk together the dry ingredients ( all- purpose flour, granulated sugar, brown sugar, baking powder, and salt). Add the wet ingredients (Greek yogurt, eggs, vanilla extract) and whisk together until almost combined. Fold in the mashed banana and grated carrots just until the batter comes together and everything is well incorporated. Fill each cavity 3/4 of the way full using a cookie scoop, spoon, or measuring cup. Bake at 425 °F for 5 minutes and then reduce heat to 350 °F and bake for another 10 to 12 minutes. The muffins should spring back to the touch and the tops no longer glossy. Remove from oven and let cool for 10 minutes before removing the muffins from the pan. Place on a wire rack to cool to room temperature.View original recipe