Turn the oven on to preheat. Line a regular muffin pan with paper cups and set oven temperature to 350°F, or 175°C.
The dry ingredients should be mixed in a medium basin with the brown sugar, cinnamon, baking soda, salt, oats, and baking powder.
For the wet ingredients, mash the bananas in a big bowl until they are smooth. Whisk in the oil, yogurt, eggs, and vanilla extract. Add the nuts, raisins, and chopped carrots and mix well.
Carefully blend the dry ingredients with the wet mixture by gently folding them in without overmixing.
Measure out muffin cups and fill them: Spoon the batter into each muffin cup to cover them about three quarters of the way. Top with more nuts and oats.
In order for a toothpick inserted in the middle to come out clean, bake for 20 to 24 minutes.
After 10 minutes of cooling in the pan, remove muffins from pan and allow them cool entirely on a wire rack.
Recommendation for Serving: This is the ideal snack or breakfast when paired with hot beverages like coffee or tea.
For a decadent touch, try topping it with some cream cheese or butter.
If your bananas aren’t ripe, you may blacken them by roasting them in the oven at 350°F for 15 minutes, according to cooking tips.
To change up the taste profile, use ginger, allspice, or nutmeg instead of cinnamon.
Avoid thick muffins by not overmixing the batter.
