Why are my banana carrot muffins dry?

The muffins may be dry if they're overcooked in the oven. Be sure to pull them out once a toothpick comes out with just a couple of dry crumbs. If the toothpick comes out completely clean, the muffins may be cooked too long. Muffins may also be too dense if you add too much flour. Make sure to use the spoon & level method for measuring the flour.

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

Yes, you can use all-purpose flour if you'd like. Whole wheat flour makes muffin recipes a little healthier.

How ripe should the banana be for these muffins?

You want the banana to be slightly overripe because they get sweeter the riper they are. They're also easier to mash because they're softer.

Banana Carrot Muffins

Description

Moist and naturally sweetened, these whole wheat muffins are perfect on the go. Made with whole wheat flour, maple syrup, bananas, carrots, and raisins.

Ingredients

Units Scale

1 1/2 cups white whole wheat flour or regular whole wheat flour, spoon and leveled
1 tsp. baking soda
1/4 tsp. kosher salt
1/2 tsp. ground cinnamon
1/3 cup melted coconut oil or light olive oil
1/2 cup maple syrup or honey
2 large eggs
1 tsp. vanilla extract
1 cup unsweetened plain applesauce
3/4 cup mashed ripe bananas
1 cup peeled and grated carrots
1/4 cup raisins
Coarse sugar, such as turbinado, for the top, optional

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350 degrees F. Coat a 12-cup muffin pan with cooking spray or line it with paper liners.
In a mixing bowl, whisk together the flour, baking soda, salt, and cinnamon.
In a separate mixing bowl, whisk together the coconut oil, maple syrup, eggs, vanilla, applesauce, and bananas. Add the dry ingredients into the wet in two additions and mix with a big wooden spoon, just until combined (a few lumps are ok). Fold in carrots and raisins.
Divide the batter evenly between the 12 muffin cups. Optional, sprinkle the tops of the muffins with sugar. Bake for 18-22 minutes on the middle rack, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Place the muffin pan on a cooling rack to cool. Store cooled muffins, covered, at room temperature for up to 2 days, refrigerate for up to 4 days, or freeze for up to 3 months.

Notes

Coconut oil: I like using refined coconut oil for its neutral coconut taste. Unrefined/virgin coconut oil is more aromatic and okay to use too.
Bananas: Use slightly overripe bananas.
Carrots: You can grate the carrots by hand with a box grater, or for an easier option, use the grating attachment on your food processor.
Make it gluten-free: Substitute an all-purpose gluten-free flour blend for whole wheat flour.
These morning muffins are an adaptation of coconut-carrot morning glory muffins from this cookbook.

Nutrition

Serving Size: 1 muffin
Calories: 187
Sugar: 14.2 g
Sodium: 151.7 mg
Fat: 7.3 g
Carbohydrates: 28.9 g
Protein: 3.4 g
Cholesterol: 31 mg