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.
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.
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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.
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.
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.
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.
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
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!
You could add a ½ cup of chocolate chips, walnuts, or even white chocolate chips to the batter if desired.
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.
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
📖 Recipe
Easy Banana Carrot Muffins
Equipment
- 12-count muffin pan
- 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
Recipe originally published in January of 2022.
These muffins are moist and have similar flavors to carrot cake!