This One-bowl Moist Carrot Banana Muffins recipe is the kind of easy muffin recipe you’ll make on repeat. It brings together carrot cake flavor and banana bread comfort in one simple batter. Everything mixes in a large bowl, which means less mess and less stress.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt until evenly combined. Add the mashed bananas and finely shredded carrots, followed by the sour cream, milk, vegetable oil, eggs, and vanilla extract.

Stir until everything is just combined and no large streaks of flour remain. The batter should be thick and slightly lumpy—avoid overmixing to keep the muffins soft and tender. Divide the batter evenly among the muffin cups, filling each about three-quarters full.

Bake at 400°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for 20–25 minutes, until the tops are lightly golden and a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before storing.