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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 4 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins

Equipment

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
Keyword banana carrot muffins, banana muffins, carrot banana muffins
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