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Banana and Carrot Muffins

Banana and Carrot Muffins

These tender, tasty muffins loaded with bananas, carrots, oats and yogurt are so easy to make. What makes them even more irresistible is the buttery banana-walnut brown sugar streusel topping. A perfect breakfast.
5 from 4 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine American
Servings 12

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword Banana Carrot Muffins
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