Carrot Banana Morning Muffins (Makes 18)
- ¼ cup unsalted butter, melted (half of one stick)
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 large eggs
- 1 Tbsp vanilla extract
- 6 oz Greek yogurt (one standard-sized small container; regular yogurt or sour cream may be substituted)
- 1 ripe banana, mashed
- ½ cup grated carrots
- 1/3 cup water
- 1/3 cup chopped walnuts
- 1 box instant vanilla pudding mix (3.4 oz), optional see notes below
- ½ teasp cinnamon
- 2½ cups all-purpose flour
- 1½ teasp baking soda
- ½ teasp salt
- In a large microwave-safe mixing bowl, melt the butter.
- To the melted butter, add the sugars, eggs, vanilla, and stir or whisk to combine.
- Add yogurt, banana, carrots, nuts, water, and stir to incorporate.
- Add the flour, baking soda, salt, and stir until just combined, taking care not to over-mix.
- Scoop batter into prepared muffin pan(s) and sprinkle tops with a bit of colored sugar.
- Allow muffins to cool in the pan for 5 - 10 minutes before removing from the pan and transferring to a rack to finish cooling.
Enjoy with a dollop of cream cheese or eat them plain as a quick breakfast on-the-go! You can easily add in some raisins for extra chewiness or some chocolate chips to make them more dessert-like. But since I used purple sugar crystals on top, I did not want to have too much sugar in the morning. The carrots and bananas already add that touch of natural sweetness. These muffins were perfect to pack up and bring to work each morning. Store extra muffins in a covered plastic container at room temperature up to 5 days.