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These Carrot Banana Muffins are moist, fluffy, and made with simple ingredients. A cozy, better-for-you muffin perfect for breakfast or snacking. It has been a favorite in my household.
I’ve always loved making simple banana muffins, and a lot of times I make the kids these banana oatmeal chocolate chip muffins, but then I decided to sneak in some veggies for a change. I had some carrots in the fridge at the time, which gave me the idea to make these Carrot banana muffins. They turned out amazing, and my kids all approved it. They also really love these pumpkin banana muffins.
Recipe Overview
Ingredients needed
Below is a list of the ingredients I used to make these muffins. Full measurements are listed in the recipe card below.
- Grated Carrots: You will need one cup. Either two medium carrots or one large carrot will do.
- Mashed Bananas: 3 medium ripe bananas yield 1 cup of mashed bananas.
- Vanilla extract
- Eggs
- Sugar: I used light brown sugar, but any other sugar, like coconut, monk fruit, or cane sugar, will work.
- Oil: Any neutral oil works, I used coconut oil
- Flour: I used all-purpose flour, but oat flour, wheat flour, or gluten-free are great substitutes.
- Baking powder, baking soda, and salt
- Cinnamon powder
- Pecans: chopped and optional. Walnuts or almonds will work just fine.
How to make carrot banana muffins
- Preheat the oven to 350°F and prepare a muffin pan with cooking spray or muffin liners.
- In a bowl, add the mashed bananas, eggs, vanilla, brown sugar, and coconut oil. Whisk to incorporate.
- Next, add the grated carrots and stir again. Set aside.
- In a separate bowl, mix in the flour, baking powder, baking soda, salt, and cinnamon powder.
- Add the flour to the wet carrot and banana mixture, then mix with a silicone spatula until incorporated.
- Fold in the chopped pecans if using.
- Divide the batter equally in the prepared pan and bake for 22-24 minutes or until a toothpick comes out clean.
- Allow the muffins to cool for 5 minutes and enjoy.
Recipe Tips & Variations
- Instead of pecans, use any other nuts of your choice. Consider using chocolate chips or raisins instead of nuts.
- Don’t like carrots? Use shredded zucchini. Be sure to squeeze out any excess liquid from the zucchini first.
- To make this gluten-free, use gluten-free flour.
- For vegan options, swap the eggs for egg substitutes or try ground flaxseed.
- Allow the muffins to cool off before serving.
Common Questions
If you don’t like bananas, you can swap them for applesauce, mashed sweet potatoes, or pumpkin puree.
Yes. To make these carrot-banana muffins vegan, swap the two eggs for two tablespoons of ground flaxseed. Mix the ground flax with 1/4 cup of warm water, mix well, and let it sit for a few minutes.
These muffins will last on your counter, covered, for 24 hours. Then place them in a container and store them in the fridge for up to one week. You can freeze for up to 3 months.
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Carrot Banana Muffins
Ingredients
- 1 cup Grated Carrots, about 2 medium or 1 large
- 1 cup Mashed Bananas, 3 medium-large
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup light brown sugar, or cane sugar
- 1/3 cup coconut oil
- 1 1/2 cup all-purpose flour, or any other flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon powder
- 1/2 cup pecans, chopped-optional
Instructions
- Preheat the oven to 350°F and prepare a muffin pan with cooking spray or muffin liners.
- In a bowl, add the 1 cup Mashed Bananas, 2 large eggs, 1 teaspoon vanilla extract, 1/2 cup light brown sugar, and 1/3 cup coconut oil. Whisk to incorporate.
- Next, add the 1 cup Grated Carrots and stir again. Set aside.
- In a separate bowl, mix in the 1 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon powder.
- Add the flour to the wet carrot and banana mixture and mix to incorporate using a silicone spatula.
- Fold in the 1/2 cup pecans (chopped) if using.
- Divide the batter equally in the prepared pan and bake for 22-24 minutes or until a toothpick comes out clean.
- Allow the muffins to cool for 5 minutes and enjoy.
Notes
- Allow the muffins to cool before removing from the pan.
- Grate the carrots really fine if you do not want them to be too visible in the muffins.
- The pecans are optional if you have nut allergies or the kids don’t like nuts.
- Use any other neutral oil of your choice.
- Don’t like carrots, swap them for shredded zucchini. Make sure you squeeze the shredded zucchini well to drain out the excess liquid.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
