These Banana Carrot Muffins are soft, fluffy, and extremely moist. Both freshly grated carrots and mashed bananas are the main flavors in these muffins, along with a hint of cinnamon that's mixed into the batter.
These banana muffins are made with simple pantry ingredients, but are so full of flavor! Besides ripe bananas giving you a naturally sweet flavor, there's also a little bit of cinnamon, vanilla extract, and of course shredded carrots.
Before baking, the muffins are topped with oats, which gives you another flavor profile and a nice chewy texture. Whether you've craving a muffin for breakfast or a late afternoon snack, these easy banana carrot muffins will conquer those cravings!
Why You'll Love These Carrot Banana Muffins:
- They're dairy-free.
- Both the bananas and grated carrots makes them super moist.
- They're made with everyday pantry ingredients.
- Each bite is filled with fresh banana flavors.
- They take less than 30 minutes to make!
Muffin recipes are some of my favorite baked-goods to make. If you're like me, you can enjoy a muffin anytime of the day, especially if they're filled with fruits and vegetables.
These muffins are naturally dairy-free because neither milk, yogurt, or butter are used. Since bananas and carrots add a good amount of moisture to baked-goods, those other ingredients were not necessary to include.
- Muffin Pan: Prep your 12-count muffin pan by lining it with cupcake liners. If you don’t have liners, spray each muffin cup with non-stick spray. Here are the cupcake liners I use for both cupcakes and muffins.
- Folding: When you add the dry ingredients into the wet it’s very important that you fold the ingredients together. Folding: to carefully combine ingredients without stirring or beating. We do this by using a wooden spoon or silicone spatula until the ingredients are just combined with each other, “folding” everything together.
- Muffin Batter: Fill each muffin cup just to the top with batter. I used my #24 cookie scoop to make this process a lot easier and less messy.
- Bananas: You need two medium-sized overripe bananas for these muffins. The more ripe, the better!
- Carrots: Do not buy already shredded carrots. You want to freshly grate them yourself before mixing them into the muffin batter. Freshly grated carrots have more moisture than the prebought ones.
Let’s take a look at some of the ingredients we’ll need to make this recipe:
- Flour: Unless otherwise stated, I always use all-purpose flour in my recipes.
- Leavening Agents: Both baking soda and baking powder are used so that the muffins will stand tall and have that “muffin top”.
- Cinnamon: Adds an extra "pop" of flavor.
- Bananas: Two medium-sized banans are what you need.
- Oil: Feel free to use either vegetable oil or canola oil.
- Carrots: 1 cup of freshly grated carrots is what you need.
- Oats: These are sprinkled on top of the muffins before baking. If you don't have any or don't want to use them, you can leave them off.
How To Make This Recipe:
Here are the step by step instructions:
- Dry Ingredients: In a medium-sized bowl, whisk together the flour, brown sugar, baking soda, baking powder, cinnamon, and salt. Set aside.
- Wet Ingredients: In a large bowl, whisk together the mashed bananas, eggs, vegetable oil, and vanilla extract until combined. Then mix in the grated carrots.
- Combine Ingredients: Pour the dry ingredients into the wet and gently fold together using a wooden spoon or silicone spatula just until combined.
- Bake: Divide the batter up evenly, filling each muffin cup just to the top with batter. Sprinkle on some oats if desired and bake for 15-17 minutes. Use a toothpick to check the centers for doneness.
Frequently Asked Questions:
I do not recommend buying the carrots pre shredded. Your muffins will be dry and will miss the moisture it would naturally get from freshly grated carrots.
Keep any leftover muffins in an air tight container on the counter for up to 4 days or in the refrigerator for up to 7 days.
Yes you can. Once the muffins are completely cooled, place them in an airtight container or ziploc bag and freeze for up to 2 months. Allow the muffins to thaw in the refrigerator overnight and then reheat in the microwave.
I have not recipe tested this, so I am not sure how the muffins would turn out. If you try it, please let me know how it turned out for you!
More Muffin Recipes:
Banana Carrot Muffins
- 12-count muffin pan
- Cupcake Liners
- Mixing Bowls
- 1 3/4 cups all-purpose flour
- 3/4 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup mashed bananas (2 medium-sized bananas)
- 2 large eggs, room temperature
- 1/2 cup vegetable oil (or canola oil)
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots (fresh)
- oats to top the muffins (optional)
- Preheat the oven to 400 degrees and line a 12-count muffin pan with cupcake liners or non-stick spray.
- In a medium-sized bowl, whisk together the flour, brown sugar, baking soda, baking powder, cinnamon, and salt. Set aside.
- In a large bowl, whisk together the mashed bananas, eggs, vegetable oil, and vanilla extract until combined. Then mix in the grated carrots.
- Pour the dry ingredients into the wet and gently fold together using a wooden spoon or silicone spatula just until combined (be careful not to overmix).
- Divide the batter up evenly, filling each muffin cup just to the top with batter. Sprinkle on some oats if desired and bake for 15-17 minutes. Use a toothpick to check the centers for doneness.
- Allow the muffins to cool in the muffin pan for 5 minutes. Then transfer them over to a wire rack to finish cooling completely. Keep leftovers in an airtight container on the counter for up to 4 days or in the refrigerator for up to 7 days.