How to avoid hard muffins?

Do not over mix the batter! Stir only until combined.

Allow the muffins to cool to room temperature, then store in ziplock bags or a sealed container. Make sure they are at room temperature and not at all hot, or the moisture will get trapped in the bag and give them a wet texture.

Can I freeze the muffins?

Yes! Vacuum seal for the best results and use within 3 months. Thaw at room temperature. If you prefer them warm, pop them in the oven or microwave.

Carrot and Banana Muffins - Simply Made Eats

Carrot and Banana Muffins

Print Recipe

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5 from 1 review

These Carrot and Banana Muffins are so moist and delicious. They're super easy to make, with the best crumble topping, and bake in under 30 minutes.

Author: Tara Smithson
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Yield: 12 muffins
Category: Breakfast
Method: Bake
Cuisine: American

Ingredients

Crumble Topping:

1/4 cup brown sugar, packed
1/2 cup all purpose flour
2 teaspoons ground cinnamon
3 tablespoons salted butter, melted and cooled

Muffin Batter

1 and 1/2 cup all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
3/4 cup granulated sugar
1/2 cup brown sugar, packed
2 eggs
1/2 cup salted butter, melted and cooled to room temperature
1 teaspoon vanilla extract
2 ripe bananas
1/2 cup carrot, finely grated (about 1 large carrot)

Instructions

Preheat the oven to 375 degrees. Peel and mash the bananas with the back of a fork until pureed and set aside.
Make the Crumble Topping: Whisk 1/4 cup of brown sugar, 1/2 cup flour and 2 teaspoons of cinnamon. Pour in 3 tablespoons of melted butter and mix together with a fork until crumbles start to form. Set aside.
In a large bowl, whisk together 1.5 cups of flour, salt, baking powder, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, granulated sugar and 1/2 cup brown sugar.
Stir in eggs, vanilla, and melted butter.
To complete the muffin batter, stir in shredded carrot and mashed banana until combined.
Line a 12 count muffin pan with tulip muffin liners and fill each level with pan. Note: If using cupcake liners, only fill 3/4 of the way full to prevent overflowing. This will result in a few extra muffins.
Sprinkle the crumble topping over the top surface of each muffin. Bake for 24-28 minutes until the centers are fully cooked.
Allow the muffins to cool for 20 to 30 minutes and enjoy!

Notes

Use really ripe bananas. If they're not ripe, wait a day or two to make the recipe.
Make sure to allow the butter to cool to room temperature before adding to the bowl.
Don't over mix the batter. This can result in drier muffins.
Leave the moisture the carrots in the bowl. Straining or patting dry isn't necessary.
Use the toothpick test to determine if the muffins are finished by poking a toothpick down into the middle center of one muffin. When pulled out there should be no wet batter, just crumbs.

Find it online: https://simplymadeeats.com/14054/carrot-banana-muffins/