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    Home » Recipes » Muffins

    Easy Banana Carrot Muffins

    Modified: Feb 9, 2025 · Published: Feb 18, 2024 by Karissa Parrish · This post may contain affiliate links

    Jump to Recipe Print Recipe

    These easy 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.

    Easy banana carrot muffins with oats baked on top.

    These healthy banana carrot muffins are made with simple pantry ingredients and are naturally dairy-free.

    Before baking, I topped the muffins with oats, which gives you another flavor profile and a nice chewy texture. If you're looking for a great breakfast option or a perfect snack, these easy muffins are great!

    Looking for more banana recipes? Then check out these: banana donuts, maple banana bread, and soft banana cookies.

    Jump to:
    • Why You'll Love These Muffins
    • Ingredients Needed
    • Instructions
    • Storage Tips
    • Expert Baking Tips
    • Recipe FAQs
    • More Muffin Recipes
    • 📖 Recipe
    Fresh banana carrot muffins with oats on top.

    Why You'll Love These 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 flavor.
    • They take less than 30 minutes to make!

    If you love carrot cake like I do, you'll enjoy this muffin recipe that has a lot of similar components to that beloved cake, including warm spices.

    Plus, 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 in this recipe.

    Stacked muffins made with fresh bananas and shredded carrots.

    Ingredients Needed

    Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.

    • Flour: Unless otherwise stated, I always use all-purpose flour in my recipes.
    • Leavening Agent: Both baking soda and baking powder are used so that the muffins will stand tall and have that “muffin top”.
    • Ground Cinnamon: Adds an extra "pop" of flavor.
    • Bananas: Two medium-sized bananas are what you need. The more overripe, the better.
    • Oil: I used vegetable oil, but you could also use olive oil or even coconut oil.
    • Carrots: Do not use pre-shredded carrots from the grocery store. They won't have the same amount of moisture or texture. You are way better off shredding your own carrots at home. 
    • 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.
    Ingredients needed: flour, cinnamon, salt, carrots, brown sugar, oats, eggs, mashed bananas, baking powder, baking soda, vanilla extract, and oil.

    Instructions

    Here are the step by step instructions on how to make these delicious banana carrot muffins.

    Step 1: Dry ingredients. In a medium bowl, whisk together the flour, brown sugar, baking soda, baking powder, cinnamon, and salt. Set aside.

    Dry ingredients for banana carrot muffins in a bowl.
    Wet ingredients for muffins in a glass bowl.

    Step 2: Wet ingredients. In a large bowl, whisk together the mashed bananas, eggs, oil, and vanilla extract until combined. Then mix in the grated carrots.

    Step 3: Combine the ingredients. Pour the dry ingredients into the wet and gently fold together using a rubber spatula just until combined.

    Dry and wet muffin ingredients combined in large bowl.
    Carrot banana muffin batter in a large glass bowl.
    Muffins topped with oats ready to bake in a muffin pan.

    Step 4: 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.

    Step 5: Cool. Allow the muffins to cool in the muffin tin for 10 minutes. Then transfer them over to a wire rack to finish cooling completely.

    Storage Tips

    Keep any leftovers in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 7 days.

    Expert Baking Tips

    • Muffin Pan: Prep your 12-count muffin pan by lining it with paper 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 with a box grater before mixing them into the muffin batter.

    Recipe FAQs

    Can I Use Almond Flour or Oat Flour?

    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!

    What Can I Add To These Muffins?

    You could add a ½ cup of chocolate chips, walnuts, or even white chocolate chips to the batter if desired.

    Can You Freeze Muffins?

    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.

    Muffins sitting on a small cutting board surrounded by bananas and carrots.

    If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

    It brings me so much joy to see you make my recipes. 🙂

    Happy baking!

    More Muffin Recipes

    • Pumpkin Banana Muffins
    • Triple Berry Muffins
    • A bite taken out of a raspberry almond muffins.
      Raspberry Almond Muffins
    • Easy Snickerdoodle Muffins

    📖 Recipe

    Easy Banana Carrot Muffins

    Karissa Parrish
    These easy 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.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Breakfast, Snack
    Cuisine American
    Servings 12 muffins

    Equipment

    • 12-count muffin pan
    • Cupcake Liners
    • Mixing Bowls

    Ingredients:
     
     

    • 1 ¾ cups all-purpose flour
    • ¾ cup brown sugar
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon cinnamon
    • ¼ teaspoon salt
    • ¾ cup mashed bananas (2 medium-sized bananas)
    • 2 large eggs, room temperature
    • ½ cup vegetable oil (or canola oil)
    • 1 teaspoon vanilla extract
    • 1 cup finely grated carrots (fresh)
    • oats to top the muffins (optional)

    Instructions:
     

    • 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.

    Notes:

    • Muffin Pan: Prep your 12-count muffin pan by lining it with paper 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 with a box grater before mixing them into the muffin batter.

    Nutrition

    Serving: 1muffinCalories: 213kcalCarbohydrates: 31gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gSodium: 187mgPotassium: 106mgFiber: 1gSugar: 15gVitamin A: 1789IUVitamin C: 1mgCalcium: 39mgIron: 1mg
    US Customary - Metric
    Tried this recipe?Let us know how it was!

    Recipe originally published in January of 2022.

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    More Easy Homemade Muffin Recipes

    • Triple Chocolate Muffins
    • Cinnamon Roll Muffins
    • Easy Blueberry Chocolate Chip Muffins
    • Bakery Style Pistachio Muffins

    Comments

    1. Karissa Parrish says

      April 21, 2025 at 3:21 pm

      5 stars
      These muffins are moist and have similar flavors to carrot cake!

      Reply
    5 from 5 votes (4 ratings without comment)

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    Hi, I'm Karissa! I am the professional home baker and food photographer here at Ginger Snap's Baking Affairs. I have 6+ years of experience creating easy desserts that every home baker can make in their own kitchens! You'll find many desserts here, including cakes, cupcakes, frostings, and cookies. I'm so glad you're here and happy baking!

    More about me →

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