Moist and fluffy carrot banana muffins! Not too sweet, filled with fresh carrots, and delicious banana flavor. Even your toddler is going to love this! Optional but highly recommended cream cheese topping is included in the post.
Preheat oven to 350F/180C. Line a muffin pan with paper liners. Peel and grate the carrots. Mash the bananas and set aside. Sift the dry ingredients together in a bowl. Stir until combined. Set aside.
In a bowl, combine butter, sugar, and salt. Beat until sugar is completely dissolved. Add eggs one at a time beating after each addition. Add vanilla, mashed banana, and sour cream. Continue beating for until combined. You all can do this by hand or with an electric mixer for convenience.
Add wet ingredients and grated carrots to the dry ingredients in two increments. Stir until just combined. Do this by hand using a whisk or a spatula to prevent overmixing. Fill prepared muffin tins 3/4 full with batter. Tap the pan on the counter a few times to get rid of air bubbles.
Cream Cheese Swirl Topping (optional)
Using a handheld or electric mixer, beat the cream cheese in a medium bowl until smooth and creamy. Add in the sugar, egg yolk, and vanilla. Continue beating until combined.
Top each muffin with about 1 1/2 tablespoon of cream cheese mixture and use a toothpick or wooden skewer to swirl into batter. If your cream cheese mixture is too thick, you can beat in the 1 tablespoon of milk to thin it out if needed.
Bake
Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely before serving.
Video
Notes
Use room temperature ingredients, this includes the eggs and sour cream. Bring them out of the refrigerator 45mins – 1 hour before you start baking.
Sour cream - can be substituted with yogurt (plain/greek) and buttermilk (store-bought or homemade), are good substitutes for sour cream. There will be a slight difference in texture but nothing to fret about.
For homemade buttermilk: combine 1/3 cup full-fat fresh milk and 1 tsp vinegar or lemon. Let it sit for 10 minutes until it curdles.
Storage and Shelf life: Place in an air-tight container or cover with foil or plastic wrap to prevent drying out. These muffins should last 1 week in the fridge if properly stored.
The cream cheese topping is not included in the calorie count.