Why are my homemade muffins dense?

Homemade muffins will become dense if the batter is overmixed. Be sure to only mix the batter until the dry ingredients are thoroughly incorporated into the wet ingredients. And be sure not to overbake the muffins.

What's the best way to store muffins?

Store muffins on the counter for up to 2 days or in the refrigerator for 4 days. Muffins should be covered or stored in an airtight container.

What can I do if my bananas are not ripe?

If you want to make muffins (or banana bread) with unripe bananas, roasted them in a 350F oven for 15 minutes, until they turn black. Cool slightly then remove the peel and mash.

Banana and Carrot Muffins - The Real Recipes

Description

These light and airy Banana and Carrot Muffins are a sweet combination of banana bread and carrot cake. Made with very ripe mashed bananas, shredded carrots, plump raisins and crunchy nuts, these muffins are perfect for a grab-and-go breakfast or late morning snack.

Ingredients

Units Scale

1 1/4 cups all-purpose flour (163 g./5.7 oz.)
1/2 cup lightly packed brown sugar
1 tsp. baking powder
1 tsp. ground cinnamon
3/4 tsp. baking soda
1/2 tsp. table salt
1/2 cup rolled oats, plus more for the topping
2 medium ripe bananas (see note)
2 large eggs
1/3 cup light oil (such as vegetable, canola or peanut)
1/4 cup plain yogurt
1 tsp. vanilla extract
1 cup grated carrots (from 2 small or 1 medium carrots, peeled or scrubbed)
1/4 cup raisins (optional)
1/4 cup chopped pecans or walnuts (optional)

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Instructions

Preheat the oven to 350F and line a standard size muffin tin with paper cups.
Whisk together in a medium bowl the flour, brown sugar, baking powder, cinnamon, baking soda and salt until well combined. Add the oats and whisk to combine.
In a separate large bowl use a fork or potato masher to mash the bananas until mostly smooth (it’s okay if they aren’t completely smooth). Add the eggs and whisk to combine then add the oil, yogurt and vanilla and whisk until well combined. Add the carrots and raisins (if using) and mix well. Add the dry ingredients to the top of the wet ingredients and use a flexible spatula to fold the dry ingredients into the wet ingredients. Be careful not to overmix the batter but be sure there are no flour streaks in the batter.
Divide the mixture among the muffin cups, about 1/3 cup for each muffin cup. It’s okay if the muffin cups are full. Sprinkle more oats on top and chopped nuts (if using). Bake until golden brown and a toothpick inserted into the center of several muffins comes out clean, 20-24 minutes.
Cool the muffins in the muffin pan for 10 minutes at room temperature then remove the muffins to a wire rack and cool at least 10 more minutes. Enjoy warm or room temperature.

Notes

If your bananas are not very ripe try roasting them in a 350F oven for 15 minutes, until blackened. Then remove the peel and mash. This will concentrate the flavor.
You can swap in granulate sugar for the brown sugar, or use 1/4 cup each brown sugar and granulated sugar. If you like a less sweet muffin, use 1/4 cup sugar instead.
You can swap out the cinnamon for ground ginger, all spice, nutmeg or allspice. Just be sure to use these spices sparingly as they can overpower the muffins.
Do not overmix the muffin batter or they may become dense when cooked.
To make this recipe gluten-free, swap out the flour for a one-to-one gluten-free flour and use gluten-free rolled oats.
Make this recipe dairy-free by using plant-based yogurt or milk.
Instead of eggs, you can use 2 tablespoons of ground flaxseeds or chia seeds mixed with equal parts water and set aside for 5 minutes before adding to the batter.
Store leftovers on the counter for 2 days or 4 days in the refrigerator. Be sure to store them in an airtight container. Note that they will become moister the longer they sit so they are best enjoyed freshly baked.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American