…and Buttery Brown Sugar Banana Nut Crunch topping
These Banana Carrot Muffins taste like banana bread and carrot cake had a very, very delicious baby.
I’ll tell you what takes these Muffins completely over the top, and it’s not what you think. It’s not the creamy greek yogurt that helps keep them moist, or the nutty oats that are the key to making me believe that my muffins are muffins, not cupcakes…
Nope. None of those things. It’s the buttery, brown sugary, walnut & banana chip streusel topping. The crunch. It’s the very best part. The muffin is basically a vehicle for the crunch. You’ll see.
A word about the streusel crunch topping…
The word is YES. Crunch is where it’s at my friends and a good muffin becomes a great muffin when it has a buttery, brown sugar crunch topping.
These easy muffins would also be amazing with a cream cheese glaze if you want to fancy them up even further and really get into the carrot cake vibe. Here’s a good glaze recipe.
Anything Special You Need to Know about my Banana Carrot Muffins (aka FAQs)?
*I use walnuts in these muffins because I looooooove them in baking. You can easily sub in pecans, almonds or another nut, or leave the nuts out completely.
*Can you use whole wheat flour in these muffins? I would recommend whole wheat pastry flour.
*Feel free to mix up the spices in these too… a little allspice maybe? Ginger? Cardamom even?
*I use quick oats here because they just disappear into the batter. Rolled oats work too.
*I use butter and oil (yes, olive oil. I swear you cannot taste it) because I think a little oil keeps muffins extra moist. You can use another oil if you prefer. Melted coconut oil would be tasty.
*Raisin lover? Go ahead and throw in a big handful! Chocolate chips? I will not judge.
Banana Carrot Muffins, the details (how to make them)…
These moist and fluffy muffins are really easy to make and are loaded with goodness. In a large mixing bowl you’ll combine flour, oats, baking powder, baking soda, salt and a little cinnamon, nutmeg & cloves. In a separate bowl you’ll mix up a couple of very ripe mashed bananas, sugar, butter, oil, yogurt, eggs and vanilla. Add the wet and dry ingredients together and fold in some grated carrot and walnuts.
You can stop there if you want and bake them, but I’m going to very strongly recommend you mix up this quick and easy crunchy streusel topping because… well, because it’s heavenly. It takes these muffins from delicious to OMG!! It’s as easy as mixing up some chopped nuts and chopped banana chips with some butter and sugar. You don’t have to do it, but you can tell that I feel very strongly about it.
Banana Carrot Muffins with Oats and Yogurt
- 1 3/4 cup flour
- 1/2 cup quick oats
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1 cup mashed bananas about 2 good sized bananas
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1/4 cup melted butter
- 1/4 cup olive oil
- 1/4 cup greek yogurt
- 2 eggs
- 1 tsp vanilla
- 1 cup shredded carrot
- 1/2 cup chopped walnuts
For the topping:
- 1/4 cup finely chopped walnuts
- 1/4 cup finely chopped dried banana chips
- 2 Tbsp melted butter
- 3 Tbsp brown sugar
- Pinch salt
- Combine the flour, oats, baking powder, baking soda, salt, cinnamon, nutmeg & cloves. Mix well. Set aside.
- Combine the banana, sugars, butter, oil, yogurt, eggs & vanilla. Mix well.
- Add the flour mixture to the banana mixture and mix until just combined.
- Fold in the carrots and walnuts.
- Fill greased or lined muffin tin with the batter.
- For the topping, combine the walnuts, banana chips, butter, brown sugar and salt.
- Sprinkle the topping evenly over the muffins.
- Bake at 400 for 5 minutes, then reduce the heat to 350 and continue baking an additional 15-20 minutes.
Let me know what you think!
If you like this Banana Carrot Muffins Recipe then I’d love you to try my Spiced Applesauce Cinnamon Muffins. They’re also super easy and so delicious!