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Banana Carrot Muffins

Are you tired of the same old breakfast and snack options? Try these one-bowl banana carrot muffins. They are packed with fiber and nutrients to keep you full and energized. Plus – the muffins are easy to make, and you can store them in the freezer for a quick grab-and-go breakfast.

A close up of a banana carrot muffin with muffins in the background.

WHY YOU SHOULD MAKE THESE BANANA CARROT MUFFINS:

Banana carrot muffins are made with wholesome ingredients and natural sweeteners; they are a great way to start your day.

  • Carrot banana muffins are packed with fiber, vitamins, and minerals, making them a great way to start your day or refuel between meals.
  • They are quick and easy to prepare.
  • Like our pumpkin protein balls, the muffins freeze well, making them perfect for meal prep or an easy grab-and-go breakfast or snack. 
  • They’re versatile, so feel free to include mix-ins like nuts, raisins, or chocolate chips to tailor the muffins to your taste buds.

WHAT YOU NEED TO MAKE THIS RECIPE

  • Bananas: The riper the banana, the sweeter the muffins will be.
  • Carrots: Grate the carrots finely to ensure they cook evenly and blend well into the batter.
  • Eggs: Eggs bind everything together.
  • Honey: Naturally sweeten the muffins with honey.
  • Olive Oil: For added moisture, include olive oil in the batter.
  • Vanilla Extract: Vanilla extract adds more flavor. 
  • Flour: All-purpose flour is a staple in most pantries; you can also use whole wheat or gluten-free flour to meet your dietary needs. 
  • Rolled Oats: Oats add fiber, texture, and a slightly nutty flavor.
  • Baking Powder: Add baking powder to the carrot banana muffins, resulting in a light and fluffy treat.
  • Spices: Season the batter with a combination of cinnamon and nutmeg.

HOW TO MAKE BANANA CARROT MUFFINS 

The full recipe with measurements is in the recipe card below.

Preheat the oven to 350°F (176°C). Mash the bananas and shred the carrots. Then, add them to a mixing bowl with the eggs, honey, olive oil, and vanilla extract. Stir to combine.

The wet ingredients for banana carrot muffins combined in a mixing bowl.

Add the dry ingredients to the bowl with the wet ingredients and combine- careful not to over-mix.

Prepare a muffin tin with liners and divide the batter into the cups using an ice cream scoop, about ⅔ of the way full.

The batter evenly distributed in the muffin tin.

Bake for 20-25 minutes. Remove the muffins from the oven and transfer them to a wire rack to cool for 10 minutes.

The muffins baking in the oven.

EXPERT TIPS

  • To enhance the flavor and moisture of your muffins, opt for overripe bananas – they’re sweeter and easier to mash.
  • For best results, use a spoon to fill the measuring cup and level it with a knife.
  • Avoid the pitfalls of tough muffins by taking care not to over-mix the batter, which can over-develop gluten.
  • When filling the muffin cups, aim for about ⅔ full to provide sufficient space for rising.

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A close up of a banana carrot muffin with a bite in it and muffins in the background.

SERVING SUGGESTIONS 

For an extra boost of flavor and texture, consider adding some mix-ins to your banana carrot muffins. Chopped nuts like walnuts or pecans can add a satisfying crunch, while raisins or dried cranberries can provide a chewy sweetness. Chocolate chips are also a popular addition for those with a sweet tooth. Here are some other mix-ins to consider:

  • Pecans, Walnuts
  • Chia Seeds, Flax Seeds
  • Unsweetened Coconut Flakes
  • Banana Slices, Raspberries
  • Peanut Butter
  • Salted Caramel Chocolate Chips

WHAT TO DO WITH THE LEFTOVERS 

  • Refrigerate  Add the leftover muffins to a reusable bag or container and leave them on the counter until you’re ready to eat.
  • Freeze  Let the muffins cool. Then add them to a freezer-safe container or bag. The muffins freeze for two months, but I doubt you can wait that long. Better yet, double the recipe so you can freeze a batch for easy muffins later on.
  • Thaw – Set them on the counter to defrost when you’re ready to eat.
  • Reheat  Warm them in the microwave for 10-15 seconds. 

FREQUENTLY ASKED QUESTIONS 

Are these banana carrot muffins healthy?

The bananas and carrots in these muffins provide a good source of vitamins and minerals, including potassium, vitamin C, and A. They also offer fiber from the flour and oats, which helps keep you feeling full longer.

Is carrot and banana a good combination?

Fruits and vegetables are always a good combination, especially when making breakfast or a quick snack. In terms of taste, the natural sweetness of the bananas pairs well with the earthy, slightly sweet taste of the carrots, creating a balanced and flavorful muffin.

Why are my muffins dry?

This recipe results in moist and fluffy banana carrot muffins, so they shouldn’t end up dry. However, if you find yourself with muffins that are a bit too dry, the culprit is most likely an over-mixed batter.

Can I make this recipe into a banana carrot loaf?

Absolutely! Pour the batter into the loaf pan and bake for one hour at 350°F (176°C). 

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A close up of a banana carrot muffin with muffins in the background.

Banana Carrot Muffins

Tressa Jamil
Switch up your breakfast and snack routine with healthy banana carrot muffins. They're easy to make for a perfect grab-and-go treat.
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Bread, Breakfast, Brunch, Dessert
Cuisine American
Servings 12 Muffins
Calories 147 kcal
Ingredients
  
  • 2 ripe bananas, mashed
  • 1 cup carrots, finely grated, about 2-3 medium carrots
  • 2 eggs, room temperature
  • 3 tablespoons olive oil
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • cup flour, all-purpose
  • ½ cup rolled oats
  • teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
Instructions
 
  • Preheat the oven to 350°F (176°C). Mash the bananas and shred the carrots. Then, add them to a mixing bowl with the eggs, honey, olive oil, and vanilla extract. Stir to combine.
  • Add the dry ingredients to the bowl with the wet ingredients and combine- careful not to over mix.
  • Prepare a muffin tin with liners and divide the batter into the cups using an ice cream scoop, about ⅔ of the way full.
  • Bake for 20-25 minutes. Remove the muffins from the oven and transfer them to a wire rack to cool for 10 minutes.
Notes
Expert Tips:
  • To enhance the flavor and moisture of your muffins, opt for overripe bananas – they’re sweeter and easier to mash.
  • For best results, use a spoon to fill the measuring cup and level it with a knife.
  • Avoid the pitfalls of tough muffins by taking care not to over-mix the batter, which can over-develop gluten.
  • When filling the muffin cups, aim for about ⅔ full to provide sufficient space for rising.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Muffin | Calories: 147 kcal | Carbohydrates: 24 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Cholesterol: 31 mg | Sodium: 178 mg | Potassium: 147 mg | Fiber: 2 g | Sugar: 9 g | Vitamin A: 120 IU | Vitamin C: 4 mg | Calcium: 5 mg | Iron: 6 mg
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Recipe Rating