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

Banana Carrot Muffins

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.
Course Breakfast, Snack
Cuisine American
Diet Low Lactose, Vegetarian
Prep Time 10 minutes
Bake 16 minutes
Total Time 26 minutes
Servings 12 muffins
Calories 175kcal
Author Gabby


  • 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


  • 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!



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.


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