Ingredients:
1 ¼ cups all-purpose flour (163 g / 5.7 oz)
½ cup lightly packed brown sugar
1 tsp baking powder
1 tsp ground cinnamon
¾ tsp baking soda
½ tsp table salt
½ cup rolled oats, plus more for topping
2 medium ripe bananas, mashed
2 large eggs
⅓ cup light oil (such as vegetable, canola, or peanut)
¼ cup plain yogurt
1 tsp vanilla extract
1 cup grated carrots (from 2 small or 1 medium carrot)
¼ cup raisins (optional)
¼ cup chopped pecans or walnuts (optional)
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper cups.
Mix Dry Ingredients: In a medium bowl, whisk together flour, brown sugar, baking powder, cinnamon, baking soda, salt, and oats until well combined.
Mix Wet Ingredients: In a large bowl, mash the bananas until smooth. Add eggs, oil, yogurt, and vanilla extract, and whisk until combined. Stir in grated carrots, raisins, and nuts.
Combine Ingredients: Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ⅔ full. Sprinkle additional oats and nuts on top.
Bake: Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Enjoy
Banana and Carrot Muffins
