One-bowl Moist Carrot Banana Muffins recipe
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.
Servings: muffins
Equipment
- 1 large bowl
- 1 whisk
- 1 muffin tin
- 6 muffin liners optional
Ingredients
- 2 cups all-purpose flour measured with the spoon and level method
- 3/4 cup granulated sugar
- 1/4 tablespoon baking soda
- 2 tablespoon baking powder
- 1/2 tablespoon salt
- 3/4 cup mashed overripe bananas
- 3/4 cup finely shredded carrots lightly packed
- 1/4 cup sour cream room temperature
- 1/2 cup whole milk room temperature
- 1/2 cup vegetable oil
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
Instructions
- Start by lining a muffin pan with liners or greasing each cup if you’re skipping liners. Preheat the oven to 400°F. Starting at a higher temperature helps the muffins rise quickly and develop tall, fluffy tops.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt until evenly combined.2 cups all-purpose flour , 3/4 cup granulated sugar, 1/4 tablespoon baking soda, 2 tablespoon baking powder, 1/2 tablespoon salt
- 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.3/4 cup mashed overripe bananas, 3/4 cup finely shredded carrots, 1/4 cup sour cream, 1/2 cup whole milk, 1/2 cup vegetable oil, 2 large eggs, 1 teaspoon pure vanilla extract
- 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.
Notes
Expert Tips
A few simple details make these carrot banana muffins turn out just right.- Use overripe bananas with brown spots for the best flavor and moisture.
- Make sure dairy and eggs are at room temperature so the batter mixes smoothly.
- Shred fresh carrots finely so they melt into the muffins instead of staying stringy.
- Mix everything in one large bowl but stir gently to keep a fluffy texture.
- Check your oven temperature with an oven thermometer if muffins brown too fast.
- Let the muffins cool slightly before removing so they hold their shape.
Frequently Asked Questions
How do I store carrot banana muffins?
Store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate and warm slightly before serving.Can I make this banana carrot muffin recipe ahead of time?
Yes. You can bake them the night before and store them covered. They stay moist and taste great the next day.Can I freeze these moist banana muffins?
Absolutely. Let them cool completely, then place in a freezer-safe bag. Freeze for up to 2 months and thaw at room temperature.Can I use this batter for mini muffins?
Yes. Use a mini muffin pan and reduce the baking time to about 12–15 minutes at 350°F after the initial 5 minutes at 400°F.Can I turn this into a loaf like banana bread?
You can. Pour the muffin batter into a greased loaf pan and bake at 350°F for about 50–60 minutes, checking with a toothpick.Why are my muffins dense instead of fluffy?
Usually it’s from overmixing or adding too much flour. Spoon and level your flour and mix just until combined.