If you’re craving a wholesome breakfast that feels a little bit like a celebration, you’ve got to try these Morning Glory Banana Carrot Muffins. Imagine waking up to the irresistible aroma of cinnamon, banana, and carrots mingling together in one moist, flavorful bite. These muffins are like sunshine in a wrapper—bursts of natural sweetness, chewy coconut, crunchy nuts, and toothsome whole wheat all wrapped up in a grab-and-go package. Not only are they incredibly easy to make, but they’re also just the right amount of nourishing to kickstart your day. Whether you enjoy them warm from the oven or stash them for a week’s worth of healthy snacking, this recipe for Morning Glory Banana Carrot Muffins will quickly become your breakfast go-to!

Morning Glory Banana Carrot Muffins Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the impressive flavor of these muffins fool you—every ingredient in Morning Glory Banana Carrot Muffins is straightforward and easy to find, but each plays an important role in the beautiful color, moisture, and nutrition of the finished treat. Here’s what you’ll need, along with a quick tip for each one!

Mashed ripe bananas: Use super-ripe bananas for extra sweetness and a deep banana flavor.
Grated carrots: Freshly grated carrots add moisture and a natural orangey hue—no need to peel, just wash well!
Large eggs: These help hold the muffins together and create a tender crumb.
Vegetable oil or melted coconut oil: Either option keeps these muffins beautifully moist; coconut oil adds a subtle tropical note.
Brown sugar: Adds a lovely caramel depth—light or dark both work well here.
Honey or maple syrup: For a touch of natural sweetness and extra flavor complexity.
Vanilla extract: Just a splash rounds out all the flavors and ties everything together.
Whole wheat flour: Boosts nutrition and gives the muffins a toothsome, hearty texture.
Baking soda: Gives the muffins lift, making them light and fluffy.
Baking powder: Works with the baking soda to ensure your muffins dome up perfectly.
Salt: A pinch brings out the sweetness in every ingredient.
Ground cinnamon: The classic spice for warmth and coziness—don’t skip it!
Ground nutmeg: Just a little, for a subtle nutty-spice complexity.
Chopped walnuts or pecans (optional): If you love a little crunch, toss in your favorite nut.
Shredded coconut (optional): For a chewy, sweet twist—unsweetened or sweetened both work.
Raisins (optional): These plump up as they bake and add pockets of natural sweetness.

How to Make Morning Glory Banana Carrot Muffins

Step 1: Prep the Oven and Muffin Tin

Start by preheating your oven to 350°F (175°C), so it’s nice and hot when your batter is ready. Line a 12-cup muffin tin with paper liners or give it a light coating of oil to prevent sticking. This little step ensures your Morning Glory Banana Carrot Muffins will lift right out, perfectly golden.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the mashed bananas, grated carrots, eggs, oil, brown sugar, honey (or maple syrup), and vanilla extract. It should look creamy, bright, and completely blended—the banana and carrot bring beautiful color and irresistible moisture.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk the whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This dry mix is where all the baking magic happens; it will help your muffins rise tall and evenly.

Step 4: Bring It All Together

Add the dry ingredients to the wet mixture, gently folding everything together with a spatula or wooden spoon. Remember not to overmix—just until no big streaks of flour remain. This is the secret to light, tender Morning Glory Banana Carrot Muffins.

Step 5: Fold in the Extras

If you want to load your muffins with texture, now’s the time to fold in any nuts, coconut, or raisins. This is where your muffins become “morning glory” in every sense—bursting with flavors and surprises in each bite!

Step 6: Fill the Muffin Tin

Divide the batter evenly among the muffin cups, filling each about three-quarters full. Don’t worry if it looks thick—it will bake up perfectly and keep those lovely domed tops.

Step 7: Bake to Perfection

Slide your muffin tin into the oven and bake for 18 to 22 minutes. Your kitchen will smell absolutely amazing. Test for doneness by inserting a toothpick in the center; when it comes out clean, your Morning Glory Banana Carrot Muffins are ready!

Step 8: Cool and Enjoy

Let the muffins cool in the pan for five minutes, then transfer them to a wire rack. This lets the steam escape so they stay tender, not soggy. Once cool enough to handle, grab one—preferably still a bit warm—and savor your homemade triumph.

How to Serve Morning Glory Banana Carrot Muffins

Garnishes

For a bakery-style touch, sprinkle a little extra chopped nuts or shredded coconut over each muffin before baking. After baking, a light dusting of powdered sugar or a drizzle of honey makes these Morning Glory Banana Carrot Muffins truly special.

Side Dishes

Pair your muffins with fresh fruit or a dollop of Greek yogurt for a balanced breakfast. They’re also fantastic alongside a smoothie or your morning coffee. The flavors shine either solo or as part of a brunch spread!

Creative Ways to Present

Serve Morning Glory Banana Carrot Muffins in a pretty basket lined with a tea towel for a cozy, rustic feel. For brunch gatherings, try slicing them in half and spreading with nut butter, cream cheese, or even a spoonful of jam. Kids love mini-muffin versions, too!

Make Ahead and Storage

Storing Leftovers

Once the muffins have cooled completely, pop them into an airtight container. They’ll stay fresh on your countertop for up to two days or in the fridge for up to five. If you’re packing them for lunches, wrap each Morning Glory Banana Carrot Muffin individually for easy grab-and-go convenience.

Freezing

Morning Glory Banana Carrot Muffins are freezer superstars! Freeze them in a single layer until solid, then transfer to a freezer-safe bag. They’ll keep for up to 3 months—just thaw overnight at room temp or microwave straight from frozen for a quick breakfast treat.

Reheating

To enjoy these muffins warm, pop one in the microwave for about 15 to 20 seconds. For a “fresh-baked” experience, reheat frozen muffins in a 300°F oven for about 8 to 10 minutes. The aroma of cinnamon and banana will fill your kitchen all over again!

FAQs

Can I use all-purpose flour instead of whole wheat?

Absolutely! If you prefer a lighter texture, feel free to swap the whole wheat flour for all-purpose. Your Morning Glory Banana Carrot Muffins will still be moist and delicious, just a touch less hearty.

Is there a way to make these muffins vegan?

Yes—just replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water), and choose a plant-based sweetener like maple syrup. Use coconut oil and skip the honey for a completely vegan version of Morning Glory Banana Carrot Muffins.

What can I use instead of bananas?

If you’re out of bananas or avoiding them, unsweetened applesauce or pumpkin puree works in a pinch. The flavor and moisture will change a bit, but your muffins will still be tasty.

Can I make these muffins nut-free?

Definitely! Just leave out the walnuts or pecans. You can add extra raisins or coconut, or simply enjoy the classic Morning Glory Banana Carrot Muffins without the crunch.

Do these muffins taste sweet enough without extra sugar?

Thanks to ripe bananas, carrots, and a touch of honey or maple syrup, these muffins strike a lovely, balanced sweetness. If you prefer less sugar, you can reduce the brown sugar slightly and they’ll still taste amazing.

Final Thoughts

If you’re looking for a breakfast or snack with heart, soul, and a medley of flavors in every bite, don’t wait another morning to try these Morning Glory Banana Carrot Muffins. They just might become a much-anticipated staple in your kitchen, creating a little bit of sunshine every day. Happy baking!

Morning Glory Banana Carrot Muffins Recipe

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4.8 from 17 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These Morning Glory Banana Carrot Muffins are a wholesome and delicious treat that’s perfect for breakfast or a snack. Packed with ripe bananas, grated carrots, and warm spices, these muffins are sure to become a family favorite.

Ingredients

Scale

Wet Ingredients:

1 cup mashed ripe bananas (about 2 large)
1 cup grated carrots
2 large eggs
½ cup vegetable oil or melted coconut oil
⅓ cup brown sugar
¼ cup honey or maple syrup
1 teaspoon vanilla extract

Dry Ingredients:

1½ cups whole wheat flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Optional: ½ cup chopped walnuts or pecans, ⅓ cup shredded coconut, ¼ cup raisins

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or grease.
Mix Wet Ingredients: In a large bowl, combine bananas, carrots, eggs, oil, brown sugar, honey, and vanilla.
Combine Dry Ingredients: In another bowl, mix flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Combine Wet and Dry: Add dry ingredients to wet mixture and stir until just combined. Fold in nuts, coconut, and raisins if using.
Bake: Divide batter into muffin cups and bake for 18–22 minutes until a toothpick comes out clean. Cool before serving.