25 Minute Banana Carrot Muffins

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These banana carrot muffins are soft, fluffy, and so easy to make! Packed with fruits and vegetables, warm spices, and perfect for breakfast, brunch, or a snack. No mixer required and ready in 25 minutes! I’ve tested this recipe with regular dairy ingredients as well as completley dairy free and it can be made both ways.

I love muffins for grabbing a quick snack on the go, and it’s an added bonus when a muffin has some fruits and veggies in it (like zucchini muffins or banana protein muffins). These banana carrot muffins are warm spiced, with a tender crumb, and have a full cup of carrots in them!

These muffins are equally delicious fresh out of the oven or reheated after freezing! They’re kid approved, easy to customize, and taste even better slathered with butter or nut butter and served with a warm cup of tea or coffee.

You can also add nuts or chocolate chips to these carrot banana muffins. I have 2 picky eaters at home, both of whom love these muffins, so I know you will too!

Ingredient Notes

• Butter: you can use regular dairy butter, or dairy free butter. You can also use an equal amount of oil (any neutral oil is fine) or unsweetened apple sauce.
• Flour: The recipe calls for all-purpose flour, but you can also use white whole wheat flour, regular whole wheat flour, or a combination. Texture will be affected slightly when using whole wheat flour, as it is denser!

How To Make These Muffins

Whisk together the wet ingredients!

Add banana and carrots.

Mix in the dry ingredients.

Bake!

More Muffin Recipes You’ll Love

Oatmeal Banana Chocolate Chip Muffins

Vegan Zucchini Muffins

Easy Banana Protein Muffins

Soft Apple Oat Muffins (with Streusel)

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

5 from 11 reviews

25 Minute Banana Carrot Muffins

Gabby Kislanko

These banana carrot muffins are soft, fluffy, and so easy to make! Packed with fruits and vegetables, warm spices, and perfect for breakfast, brunch, or a snack.

Prep Time: 10 minutes mins

Bake: 15 minutes mins

Total Time: 25 minutes mins

Servings: 12 muffins

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Ingredients

 

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• ▢ ⅓ cup (70 g) butter, melted, (regular or dairy free)*can sub oil SEE NOTES
• ▢ 1 cup mashed bananas, (around 3-4 bananas) SEE NOTES
• ▢ 1 cup grated carrots
• ▢ 2 eggs
• ▢ ½ cup (100 g) light brown sugar
• ▢ 2 tbsp (24 g) granulated sugar, (SEE NOTES)
• ▢ 1⅔ cup (208 g) all purpose flour (or white whole wheat flour)
• ▢ ¼ tsp salt
• ▢ 1 tsp baking powder
• ▢ ½ tsp baking soda
• ▢ ¼ tsp ground nutmeg
• ▢ ½ tsp ground cinnamon
• ▢ 1 tsp vanilla extract

Instructions

 

• Preheat the oven to 350°F and prepare a muffin tin by spraying it with a light coating of cooking spray or lining it with muffin liners. Whisk together flour, nutmeg, cinnamon, salt, baking powder, and baking soda and set aside.
• Shred the carrots (peeling first is optional) and measure out 1 cup, packed. The carrots can be shredded as small as you'd like. Mash the ripe bananas, measure out 1 cup, and set aside.
• In a large microwave-safe bowl, melt the butter, then add in eggs and vanilla extract and mix. Add in both sugars, and mix again. Stir in the in bananas and shredded carrots.
• Slowly add the dry ingredients into the bowl with the wet ingredients and stir until just combined.
• Fill the muffin liners ¾ of the way full, then bake for 15-19 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
• Let cool on a cooling rack then enjoy!

Equipment

Muffin tin

Mixing Bowl

Notes

BUTTER: Butter can be substituted with an equal amount of a neutral oil or unsweetened apple sauce.

MEASURING FLOUR: Properly measure your flour using the scoop and level method or a kitchen scale. 

SUGAR: The sugar can be substituted for coconut sugar at a 1:1 ratio.

It is important to note that any substitutions to the original recipe will slightly change the texture of the muffins. This includes different sweeteners and flours.

OPTIONAL MIX INS: I like to add in chopped walnuts, pecans, raisins, cranberries, or chocolate chips to these muffins. I usually use around ½  cup.

TO MAKE INTO BANANA CARROT LOAF: To make these muffins as a loaf, use a 9×5 loaf pan, and bake at 350°F for around 50-60 minutes, or when a toothpick inserted in the middle comes out clean.

Storage and Freezing Instructions: Store muffins for 2-3 days at room temperature in an airtight container.

Freezing is my favorite way to have fresh muffins on demand! Freeze the cooled muffins in a ziploc freezer bag for up to 2-3 months.  When ready to eat, take one out of the freezer and microwave it for 30 seconds (which makes them taste fresh out of the oven), or let it thaw at room temperature.

Calories: 175kcal, Carbohydrates: 30g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 191mg, Potassium: 145mg, Fiber: 1g, Sugar: 14g, Vitamin A: 2074IU, Vitamin C: 2mg, Calcium: 39mg, Iron: 1mg

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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.