These wholesome banana oat muffins are a delightful and nutritious treat, perfect for breakfast or a snack.
Preheat your oven to 375°F (190°C).
Always preheat your oven to ensure even baking.
Grease a 12-cup muffin pan with cooking spray or line with paper liners.
Using liners makes cleanup easier and prevents sticking.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, dark brown sugar, baking soda, baking powder, nutmeg, salt, rolled oats, and cranberries.
Ensure there are no lumps in the dry ingredients for a smooth batter.
In another bowl, combine the honey, egg, milk, grated carrot, and mashed bananas.
Mash the bananas thoroughly to avoid chunks in the batter.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Do not overmix; it’s okay if the batter is slightly lumpy.
Divide the batter evenly among the muffin cups.
Fill each cup about three-quarters full for nicely domed muffins.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a cup of tea or coffee for a delightful treat.
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