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Banana Carrot Muffins with Granola Tops
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Banana Carrot Muffins with Granola Tops

These moist Banana Carrot Muffins with Granola Tops are naturally sweetened with ripe bananas, packed with shredded carrots, and finished with a crunchy granola topping. Perfect for school lunchboxes, healthy snack plates, breakfast meal prep, and toddler-friendly snacking.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Snack
Cuisine: American
Keyword: banana carrot muffins, banana muffins, carrot muffins, granola muffins, healthy muffins, healthy snacks for kids, meal prep snacks, school lunchbox snacks
Servings: 14 muffins
Calories: 186kcal
Cost: 5

Equipment

  • 2 muffin tins
  • paper muffin liners
  • medium mixing bowl
  • large mixing bowl
  • whisk
  • mixing spoon or spatula
  • ice cream scoop or muffin scoop
  • wire cooling rack

Ingredients

  • 1.5 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp kosher salt
  • 0.5 cup unsalted butter, melted and slightly cooled
  • 0.5 cup light brown sugar
  • 0.25 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.5 cup full-fat Greek yogurt
  • 1 cup mashed ripe banana
  • 1 cup shredded carrots
  • 14 tsp granola topping

Instructions

  • Preheat the oven to 375°F (190°C). Line two muffin tins with paper liners. This recipe yields 14 muffins.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and kosher salt. Set aside.
  • In a large bowl, combine the melted butter, brown sugar, and granulated sugar until well blended.
  • Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract and Greek yogurt until smooth.
  • Fold in the mashed banana and shredded carrots until evenly incorporated.
  • Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix.
  • Allow the batter to rest at room temperature for 30 minutes to encourage taller muffin tops.
  • Fill the muffin liners nearly to the top with batter. Sprinkle approximately 1 teaspoon of granola over each muffin.
  • Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out with moist crumbs but no wet batter.
  • Cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

For dairy-free muffins, substitute melted coconut oil for butter and use dairy-free yogurt. Add up to 1/2 cup chopped walnuts, raisins, mini chocolate chips, or shredded coconut for extra texture. Allow the batter to rest for 30 minutes before baking to encourage tall bakery-style muffin tops. Store in an airtight container for 2 to 3 days at room temperature, 5 days refrigerated, or freeze for up to 3 months.