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    Home » Recipes » Breakfast » Banana Carrot Muffins

    Banana Carrot Muffins

    Published: Apr 2, 2021 · Modified: Mar 29, 2023 by Sherri · This post may contain affiliate links · Leave a Comment

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    five banana carrot muffins on a wire cooling rack

    These banana carrot muffins, packed with nutritious fresh carrots and sweet bananas. This easy muffin recipe, that’s a blend of banana bread and carrot cake, is perfect for breakfast or a midday snack

    My whole family loves freshly-baked homemade muffins, and truth be told, so do I! If I have leftover bananas, I am usually making banana rhubarb muffins, zucchini banana oatmeal muffins, or this banana carrot muffin recipe because of how simple and fluffy they are. 

    five banana carrot muffins on a wire rack

    Table of contents

    • Banana and Carrot Muffins
    • Ingredients
    • Variations
    • How to Make this Muffin Recipe
    • Tips
    • How to store
    • Can I freeze these muffins?
    • Can I use yogurt instead of oil in this muffin recipe?

    Banana and Carrot Muffins

    I love all kinds of muffins! Especially when they come from an easy homemade recipe that takes no more effort than gathering a few pantry staples.

    These banana carrot muffins are definitely one of my favorites. They are a cross between banana bread with a delicious carrot cake twist.

    The cinnamon adds a signature warmth that pairs with both flavors. You can pack them with your choice of oats or nuts like chopped walnuts or pecans for added texture, but they’re amazing without it as well.

    When made with a healthy lifestyle in mind, a batch of muffins can make a great breakfast packed with protein and fiber and they’re also perfect as a grab-n-go snack. School-age kids enjoy coming home to these which works out because hangry kids aren’t so much fun. They also work for toddlers who can pick up little morsels.

    Of course, a fancy treat muffin loaded with sugary deliciousness (think chocolate chips, mini marshmallows, or a sprinkling of sugar on top of the muffins) is also a longtime favorite.

    Ingredients

    • Mashed banana – You’ll need about 3 bananas. The riper the better.
    • Grated carrot – Have at least 3 carrots on hand. If you don’t use all of your grated carrots, add them to a smoothie!
    • Wet ingredients: Eggs, Canola oil, Vanilla extract. You can also use vegetable or coconut oil instead.
    • Dry ingredients: Brown sugar, all-purpose flour, baking powder, and cinnamon.
    • Optional add-ins – Chopped nuts or oats.

    Variations

    1. Top with a slice of banana into the center of the muffin prior to baking.
    2. Fold in ¼ cup of raisins.
    3. Add ¼ cup of grated zucchini, making sure to squeeze all the water out.
    4. Substitute white whole wheat flour or wheat pastry flour in place of all-purpose flour. This type of flour is still a whole grain but milder in taste than regular whole wheat. If you use regular whole wheat flour, they may turn out dry.
    5. Substitute maple syrup, coconut sugar or honey for the brown sugar. You could even use a combination of two. as long as it equals ¾ cup of sweetener.
    6. For a vegan option, use applesauce instead of eggs. You could even use flax egg which is a mixture of ground flaxseed and water.
    7. Gluten-free is definitely an option. Just replace the all-purpose with oat flour or a 1:1 all-purpose gluten-free flour like Bob’s Red Mill.
    8. Add a little indulgence with a cream cheese frosting on top!

    How to Make this Muffin Recipe

    This carrot banana muffin recipe will come together in 5 easy steps and will be ready in under 25 minutes.

    Step 1: Preheat the oven and line a muffin tin with paper muffin liners or cooking spray.

    Step 2: In a large bowl, add the flour, baking powder, and cinnamon and mix to combine. In a separate bowl, add the bananas, eggs, brown sugar, oil, and vanilla and whisk until thoroughly combined.

    white bowl with banana carrot muffin batter with a wooden spoon

    Step 3: Add the wet ingredients into the dry ingredients and stir to combine. Fold in the grated carrots but be careful not to over-mix.

    Step 4: Fill each of the muffin cups about ¾” full with muffin batter and top with pecans, walnuts, or rolled oats, if desired.

    muffins tin with banana carrot muffin batter

    Step 5: Bake until a toothpick inserted into the center of the muffin comes out clean. Cool on a wire rack and enjoy!

    woman hand holding a muffin topped with oats

    Tips

    • 3-4 overripe bananas will give you approximately one cup of mashed bananas. The riper the better! It will give the muffins the perfect sweetness and fluffiness.
    • Grating your own carrots is better than buying pre-shredded carrots. The muffins turn out much moister when they are freshly grated. 3 medium-sized carrots should be plenty.
    • Use a food processor to quickly shred your own carrots. It’s a lot faster and easier than a box grater.

    How to ripen bananas quickly?

    If you plan on making these muffins in a couple of days, place bananas in a brown paper bag along with an apple. Keep it on the counter and in a day or so they should be ready to use.

    If you plan on making them in a couple of minutes, well then try this! Keeping the skin on, place bananas on a baking sheet. Heat in the oven at 300 degrees for approximately 20-25 minutes. The entire exterior will turn black. Remove and allow to cool enough to handle. The inside will be soft, mushy, and ready to use.

    How to store

    When it comes to storing these muffins, they will keep well in an airtight container at room temperature for up to 3-4 days

    Can I freeze these muffins?

    If you still have some leftover after a few days, you can freeze them easily for grab and go. They keep in the freezer for up to 3 months in an airtight container.

    To defrost, simply leave them out at room temperature for a few hours or heat them up in the microwave for 30-60 seconds.

    Can I use yogurt instead of oil in this muffin recipe?

    Yes! As long as it’s full fat yogurt, otherwise you’re not going to get the rich texture you would with the oil. Greek yogurt or regular yogurt will work. You can also you unsweetened applesauce too! Just use the same amount of either instead of the oil.

    If you like this recipe, please leave us a comment and rate the recipe below. You can also find us on Facebook, Pinterest, Twitter and Instagram!

    closeup of a banana carrot muffins on a wire cooling rack

    Banana Carrot Muffins

    These banana carrot muffins, packed with nutritious fresh carrots and sweet bananas. This easy muffin recipe, that's a blend of banana bread and carrot cake, is perfect for breakfast or a midday snack
    5 from 2 votes
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    Course: Breakfast, Snack
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 16 minutes
    Total Time: 21 minutes
    Servings: 12
    Calories: 217kcal
    Author: Sherri Hagymas

    Ingredients

    • 1 cup mashed bananas
    • 2 large eggs
    • ¾ cup brown sugar
    • ⅓ cup canola oil
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 1 cup freshly grated carrots
    • ½ cup chopped nuts or oats optional

    Instructions

    • Preheat the oven to 375 degrees F
    • Line a muffin tin with liners or spray with non-stick spray
    • In large bowl, add in the flour, baking powder, and cinnamon and mix to combine.
      2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon
    • In a medium bowl, add the mashed bananas, eggs, brown sugar, canola oil, and vanilla extract and whisk until thoroughly combined.
      1 cup mashed bananas, 2 large eggs, ¾ cup brown sugar, ⅓ cup canola oil, 1 teaspoon vanilla extract
    • Add the we ingredients into the flour mixture and mix until the flour is mostly mixed in.
    • Then, add in the carrots and fold them into the batter combining well but do not over-mix.
      1 cup freshly grated carrots
    • Evenly divide the batter between the muffin tins, filling each one about ¾ full.
    • Top with chopped pecans or walnuts or whole oats, optional.
      ½ cup chopped nuts or oats
    • Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean.
    • Move the muffins to a wire rack to cool.

    Notes

    Use vegetable oil in place of coconut oil if desired. You can also substitute full fat yogurt in place of the oil.
    Mix in ¼ cup of raisins if desired.
    Substitute ½ unsweetened applesauce instead of the eggs for a vegan option.
     

    Nutrition

    Serving: 1muffin | Calories: 217kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 25mg | Potassium: 213mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1528IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg

    Nutritional Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected

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    Filed Under: Breakfast, Healthy Recipes, Recipes

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    Sherri Hagymas leaning on a counter with a white coffee mug

    Hi there! I’m Sherri I love creating a variety of easy recipes that anyone can make and enjoy! From healthy to comforting, I hope you find something that inspires you!.

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