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    Home > Recipes > Muffins, Scones, and Loaves > Banana Carrot Muffins

    Banana Carrot Muffins

    Published on August 26, 2021. Last updated on July 4, 2022. By Gabby. 15 Comments

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    Jump to Recipe

    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 under 30 minutes!

    a banana carrot muffin on a muffin tray with more muffins around it

    I love muffins for grabbing a quick snack on the go, and it's an added bonus when a muffin has hidden fruits and veggies (like zucchini muffins or banana protein muffins).

    These banana carrot muffins have a full cup of carrots in them, so they're a perfect way to sneak in some healthy vegetables.

    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.

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    Why These Banana Carrot Muffins Work

    • These banana carrot muffins can be made with all purpose flour, white whole wheat flour, or regular whole wheat flour. You can also use a combination of white and whole wheat!
    • The carrots in the muffins can be grated as thin as you'd like if you really want to hide the carrots in them (perfect for picky eaters!)
    • You can add chopped walnuts, pecans, raisins, cranberries, or even chocolate chips to the muffins to bring them up a notch!
    • These muffins freeze extremely well, so they are perfect for meal prep or after school and after work snacks.
    • These carrot banana muffins are such a good way to sneak in healthy fruits and vegetables for toddlers and kids of all ages.
    • This recipe is so easy, there are just a handful of steps, you don't need a mixer, and it uses simple ingredients.

    Ingredients Needed

    ingredients needed to make banana carrot muffins in bowls with labels
    • 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.
    • Carrots: you need 1 packed cup of shredded carrots (around 3-4 medium carrots). They can be peeled or not, and you can shred them as finely as you'd like.
    • Banana: this recipe calls for 1 cup of mashed banana. The riper the better, and I often use frozen bananas and thaw them. The riper the bananas, the sweeter the muffins will be.
    • Sugar: These banana carrot muffins use mostly light brown sugar, and just a little bit of white granulated sugar. You can replace the granulated sugar with more brown sugar if desired. For a healthier option, you can use coconut sugar.
    • 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.

    Step By Step Instructions

    Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

    STEP ONE: Preheat the oven to 350°F and prepare a muffin tin with a light coating of cooking spray or muffin liners. Whisk together flour, nutmeg, cinnamon, salt, baking powder and baking soda and set aside.

    STEP TWO: Shred the carrots and mash the bananas and set aside. Melt butter in a large microwave-safe bowl, then add in eggs and vanilla extract and mix. Mix in both sugars, then add bananas and carrots.

    STEP THREE: Pour the dry ingredients into the bowl slowly and mix 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.

    step by step collage showing the process of making banana carrot muffins

    FAQs and Expert Tips

    Are these banana carrot muffins healthy?

    They do have fruits and vegetables in them, but there is also some sugar, flour, and butter. I've included notes above for substitutions to make them healthier.

    Why are my muffins dry?

    These muffins are very soft and moist, and shouldn't be dry at all. They use a full cup of bananas, carrots, as well as milk and brown sugar to add tons of moisture.

    If your banana carrot muffins came out dry, you most likely over-measured your flour or over-mixed the batter. Some ingredient substitutions may also lead to dryness.

    Can I make these muffins vegan or egg free?

    This recipe hasn't been tested without eggs so I can't say for sure how it will turn out. If you'd like to try it out, I would recommend replacing the eggs with 2 flax eggs or a store bought egg replacer.

    Can I make these muffins as a banana carrot loaf?

    Yes! This recipe will make one 9x5 inch loaf cake and can be baked at 350°F for around 50-60 minutes, or until a toothpick inserted in the middle of the loaf comes out clean.

    Can I make these muffins refined sugar free?

    The brown sugar and white sugar can be replaced with coconut sugar at a 1:1 ratio.

    If you'd like to use maple syrup, you'll need around ⅔ cup. Because maple syrup is liquid, you may need to add a little bit of flour (a couple tablespoons should be fine), to balance out the extra liquid.

    two banana carrot muffins stacked on each other with a bite out of one of them

    Expert Tips

    • Properly measure your flour: I recommend using a kitchen scale for all baking, but you can also use the scoop and level method if you don't have a scale. Too much flour will lead to dry muffins. If you are using whole wheat flour, I recommend substituting by weight, instead of cups.
    • Don't over-mix the batter: Mix the batter just until the last specks of dry ingredients have disappeared. This is one of the keys to fluffy muffin texture!
    • Keep an eye on the bake time: Bake times can vary in different ovens, so check on them early to avoid over-baking.
    • Fill the muffins to ¾ full to avoid the batter spilling over!
    • These muffins go really well with semisweet chocolate chips or chopped nuts (I love using walnuts!).

    Storage and Freezing Instructions

    The banana carrot muffins will be good for 2-3 days at room temperature in an airtight container, but I like to freeze them in a ziploc freezer bag as soon as they have cooled completely.

    When ready to serve, I take them out (individually if it's just for me) and microwave it for 20-30 seconds for warm muffins, or let the muffins thaw at room temperature.

    More Muffin Recipes You'll Love

    • Vegan Chocolate Chip Muffins
    • Pumpkin Banana Muffins
    • Dairy Free Blueberry Muffins
    • Banana Protein Muffins

    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!

    a banana carrot muffin on a muffin tray with more muffins around it

    Banana Carrot Muffins

    Gabby
    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.
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Bake 16 mins
    Total Time 26 mins
    Course Breakfast, Snack
    Cuisine American
    Servings 12 muffins
    Calories 175 kcal

    Equipment

    • Muffin tin
    • Mixing Bowl

    Ingredients
     
     

    • ⅓ cup 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 light brown sugar
    • 2 tablespoon granulated sugar (SEE NOTES)
    • 1⅔ cup all purpose flour (or white whole wheat flour)
    • ¼ teaspoon salt
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon ground nutmeg
    • ½ teaspoon ground cinnamon
    • 1 teaspoon 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!

    Video

    Notes

    PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
    BUTTER: Butter can be substituted with an equal amount of a neutral oil or unsweetened apple sauce.
    BANANAS: You can use bananas that have been previously frozen and thaw them out at room temperature before mashing, or  you can use bananas that aren't frozen. Overripe bananas are best, and the more overripe they are the sweeter the muffins will be.
    SUGAR: For sweeter muffins, add 2 tablespoons of granulated sugar, for a total of 4 tablespoons of granulated sugar.
    MEASURING FLOUR: Properly measure your flour using the scoop and level method or a kitchen scale. 
    SUGAR SUBSTITUTIONS: The sugar can be substituted for coconut sugar at a 1:1 ratio, or with maple syrup. If using maple syrup, use around ⅔ cup (or ½ cup if you like the muffins to be less sweet). Because maple syrup is liquid, you may need to add 1-2 tablespoons of flour to balance out the liquid.
    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 9x5 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.

    Nutrition

    Calories: 175kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 27mgSodium: 191mgPotassium: 145mgFiber: 1gSugar: 14gVitamin A: 2074IUVitamin C: 2mgCalcium: 39mgIron: 1mg
    Tried this recipe?Let us know how it was!

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

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    Reader Interactions

    Comments

    1. Abby

      September 15, 2022 at 10:29 pm

      5 stars
      Made these today and they were awesome. Swapped the 2 eggs for 1/2 cup pumpkin puree, and butter for vegan butter, so they were vegan (and had a hint of pumpkin!) They are perfectly moist and delicious, a little sweet but not too much. Will be enjoying for breakfast all week. Thanks for the great recipe! (:

      Reply
      • Gabby

        September 18, 2022 at 4:01 pm

        Hi Abby! Yay I'm so happy you loved them and that they worked out with the swaps - thanks so much for sharing and for taking the time to leave a review!!

        Reply
    2. LYDIA RUTH

      September 12, 2022 at 2:02 am

      5 stars
      hola soy mexicana y me encanta esta receta!!!! es las segunda vez que los preparo !!!

      Reply
      • Gabby

        September 12, 2022 at 2:25 pm

        Hi Lydia! I am so happy to hear that you love the muffins! Thank you so much for the review! 😀

        Reply
    3. Sarah

      April 29, 2022 at 8:09 pm

      5 stars
      I made this with the applesauce substitute because I was out of butter. SO YUMMY! I'm making them again and I can see these becoming a staple in our house. <3

      Reply
      • Gabby

        April 29, 2022 at 8:54 pm

        Hi Sarah! I am so happy to hear that you loved the muffins and that you're going to be making them again! Thanks so much for the review 😀

        Reply
      • Madhura

        September 03, 2022 at 5:10 pm

        Can you please give measurement in grams for grated carrots and butter.
        Thank you.

        Reply
    4. Hannah

      April 04, 2022 at 10:22 pm

      5 stars
      these were amazing! Easy to make. I shredded the carrots extra fine and added chocolate chips - the kiddo had no idea there were even veggies in there

      Reply
      • Gabby

        April 05, 2022 at 3:46 pm

        Hi Hannah! Yay! So glad you loved the muffins 🙂 Thanks for the review!

        Reply
    5. Tay

      March 29, 2022 at 9:55 pm

      5 stars
      Yum! They turned out perfectly fluffy and delicious. Will definitely make these a staple in he house! Thanks Gabby ❤️‍?

      Reply
      • Gabby

        March 30, 2022 at 2:28 pm

        Hi Tay! I am so happy to hear that you loved the muffins and will be making them again! Thanks so much for the review 🙂

        Reply
    6. Kristin

      November 20, 2021 at 7:14 pm

      5 stars
      DELICIOUS! The perfect balance of healthy & satisfying. Added in some pumpkin seeds for some crunch. They turned out moist, with a beautiful golden colour, and are a new favourite in our household!

      Reply
      • Gabby

        November 21, 2021 at 4:58 pm

        Hi Kristin! I'm so happy to hear that you loved the muffins! Love the addition of the pumpkin seeds too! Thanks so much for taking the time to come back and leave a review 😀

        Reply
    7. Julia

      September 03, 2021 at 4:35 am

      5 stars
      Alright, amazing. Thanks to your tips, I made a successful loaf in a dark metal pan. I only had 2 destroyed bananas and they were a full, brimming Cup. I replaced half the butter with unsweetened applesauce. Calorie savings there, not to mention using 1 Cup of shredded carrots vs 2 Cups mashed bananas is also saving you, between the two, about 440 calories for the total loaf. It baked at 430F for short of 55 minutes, took it out as soon as the toothpick was clean, and flipped it out of the pan within 2-3 minutes. Last critical caveat - I used the Metric measurements, using a kitchen scale, all mixing by hand, and barely mixing in the flour. Perfect, gorgeous, delicious, MOIST, and glowing... It's actually looks moist, and nicely browned. Perfect size for 2 people on a long weekend, and maybe a neighbor. Absolutely has replaced my old banana bread recipe. Can't wait to try this with an add-in! Thank you!

      Reply
      • Gabby

        September 06, 2021 at 3:18 pm

        Hi Julia! I am just thrilled to hear that you loved the recipe! I definitely believe metric measurements and a kitchen scale are critical for best results, so I'm so glad you did! Thanks so much for sharing your process and for taking the time to come back and leave a review 🙂

        Reply

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