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.
Why You Should Make These Banana Carrot Muffins
- Prepare the muffins with quality ingredients and natural sweeteners – a great way to start your day.
- The muffins are quick and easy to prepare.
- Like pumpkin protein balls, the muffins freeze well, making them perfect for meal prep or a quick grab-and-go breakfast or snack.
What You Need to Make this Recipe
- Bananas: The riper the bananas, the sweeter the muffins will be. Mash them before adding them to the wet ingredients. If you don’t have overripe bananas but want to make the recipe, I’ve got your back. Preheat the oven to 250°F (121°C). Place the bananas (peel and all) on a rimmed baking sheet and bake for 30-40 minutes until they darken. Let the bananas cool first before using them.
- Carrots: Grate the carrots to ensure they cook evenly and blend well into the batter.
- Eggs: Bind the ingredients together with eggs.
- Honey: Naturally sweeten the muffins with honey.
- Olive Oil: Include olive oil in the batter for added moisture or replace it with full-fat yogurt.
- Vanilla Extract: Vanilla extract adds more flavor.
- Flour: All-purpose flour is a staple in most pantries. You can also use whole wheat flour or gluten-free flour to meet your dietary needs, though I haven’t tested this recipe with those variations.
- Rolled Oats: Oats add fiber, texture, and a slightly nutty flavor.
- Baking Powder: Add baking powder to the muffins, resulting in a light and fluffy treat.
- Spices: Season the batter with a combination of ground cinnamon and nutmeg.
How to Make Banana Carrot Muffins
The full recipe with measurements is in the recipe card below.
Step 1: 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.
Step 2: Add the dry ingredients to the bowl with the wet ingredients and stir with a spatula until just combined, careful not to over-mix.
Step 3: Prepare a muffin tin with liners and use an ice cream scoop to divide the muffin batter evenly into the muffin tin.
Step 4: Bake for 20-25 minutes. Remove the muffins from the oven and transfer them to a wire rack to cool for 10 minutes.
Expert Tips
- To enhance the flavor and moisture of your muffins, opt for overripe bananas – they’re sweeter and easier to mash.
- Spoon and level the flour into measuring cups for baking accuracy.
- For optimal results, use room temperature ingredients; this especially applies to the eggs.
- Avoid the pitfalls of tough muffins by taking care not to over-mix the batter, which can over-develop gluten.
- If you don’t have muffin liners, that’s okay! Grease the muffin tin with cooking spray, oil, or butter before adding the batter.
- When filling the muffin cups, use an ice cream scoop to divide the batter and reduce the mess.
- When finished, insert a toothpick into the center of the muffins. It should come out clean when they are done cooking.
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Serving Suggestions
Consider adding mix-ins to the carrot banana muffins. Chopped nuts and chocolate chips are a popular addition, but here are some other mix-ins to consider:
- Pecans, Walnuts
- Chia Seeds, Flax Seeds
- Unsweetened Coconut Flakes
- Banana Slices, Raspberries
- Peanut Butter
What to do With the Leftovers
- Refrigerate – Let the muffins cool completely so the condensation does not build up inside the container. Then, transfer the leftovers to an airtight container and leave them on the counter for four days.
- Freeze – Once the muffins are cool, wrap them individually with foil and place them in a freezer-safe container or bag for next time. Sourdough discard banana muffins freeze for three months.
- Thaw – Defrost the muffins on the counter overnight.
- Reheat – Warm individual muffins in the microwave for 20-25 seconds, or you can heat them in the oven at 350°F (176°C) for 15 minutes until they are heated through.
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).
More Recipes Using Carrots:
Banana Carrot Muffins
- 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
- 1¼ cup all-purpose flour
- ½ cup rolled oats
- 1½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 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 stir with a spatula until just combined, careful not to over-mix.
- Prepare a muffin tin with liners and use an ice cream scoop to divide the muffin batter evenly into 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.
- To enhance the flavor and moisture of your muffins, opt for overripe bananas – they’re sweeter and easier to mash.
- Spoon and level the flour into measuring cups for baking accuracy.
- For optimal results, use room temperature ingredients; this especially applies to the eggs.
- Avoid the pitfalls of tough muffins by taking care not to over-mix the batter, which can over-develop gluten.
- If you don’t have muffin liners, that’s okay! Grease the muffin tin with cooking spray, oil, or butter before adding the batter.
- When filling the muffin cups, use an ice cream scoop to divide the batter and reduce the mess.
- When finished, insert a toothpick into the center of the muffins. It should come out clean when they are done cooking.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.