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Home » MUFFINS AND CAKES

Banana Carrot Muffins

Published: Apr 13, 2021 · Modified: Feb 9, 2023 by Meymi. This post may contain affiliate links.

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Stacked banana carrot muffins with text overlay.
Banana carrot muffins on a wire rack.
Collage for banana carrot muffins with text overlay.

These soft and moist banana carrot muffins with warm spices are delicious and easy to make. When you want to make muffins on the healthier side, you can use this from scratch no mixer recipe that takes almost 35 minutes from start to finish! They are perfect for breakfast or as a snack.

Banana carrot muffins on a wire rack.

If you like my carrot cake loaf and banana oatmeal chocolate chip muffins, you’ll enjoy today’s carrot banana muffins recipe.

These muffins are a healthier version of my carrot cake loaf.  They taste something in between banana bread and carrot bread. 

Thanks to ripe bananas we need a little sweetener.  Oatmeal and whole wheat flour instead of all-purpose flour keep these muffins on the healthier side.

Banana carrot muffin on a white surface with a bite taken from it.

You should use a good nonstick muffin paper liner so you can take these moist muffins off from the paper easily.

Ingredients you’ll need

Banana carrot muffin ingredients on a white surface.
  • Carrots-They give moisture and sweetness besides being one of the main delicious ingredients.
  • Bananas– They give natural sweetness to these muffins besides being one of the main flavors. 
  • Olive oil-It gives moisture.
  • Eggs-They create structure.
  • Brown sugar-I use just a little brown sugar. If you want you can use maple syrup.
  • Whole wheat flour-It gives structure.
  • Rolled oats-It makes these muffins healthy and filling.
  • Baking powder and baking soda-They work as a leavener.
  • Cinnamon-cloves-nutmeg-These spices make these muffins delicious. If you don’t have cloves or nutmeg, you should at least use cinnamon.
  • Vanilla-I use pure vanilla extract that enriches the flavor.
Stacked banana carrot muffins.

Step by step instructions

First, I put the whole wheat flour, oatmeal, cinnamon, nutmeg, cloves, baking powder and baking soda in a large mixing bowl.  I stir with a whisk and set aside the bowl.

Collage of mixing the dry ingredients in a bowl with a whisk.

Then I peel the carrots with a vegetable peeler, grate and set aside them.

Collage of peeling and grating a carrot.

Next I place the bananas in a medium-large bowl and mash the bananas with a fork.

Collage for mashing the bananas.

Then, I add the olive oil and sugar, stir with a whisk.  I mix in the eggs and stir in the vanilla extract.

Collage for mixing in brown sugar, eggs and vanilla extract.

Next, I pour the wet ingredient mixture into the dry ingredient mixture and stir until combined.

Collage of adding the wet ingredients into dry ingredients and stirring with a whisk.

Then I add the carrots and stir with a spoon until combined.

Collage of adding the grated carrots into the batter and stirring.

I divide the batter into 12 nonstick paper liners that are placed in a  cupcake/muffin pan. 

Batter divided into pan that is lined with muffin liners.

I bake for 24-28 minutes or until the top of the muffins become golden brown and the toothpick inserted into the middle comes out clean.  

You should let these banana and carrot muffins set in the pan for 10 minutes before transferring on a wire rack to completely cool.

Enjoy!

A close up of the baked muffins that are in a pan.

Frequently asked questions

How to store banana carrot muffins

You can store these muffins in an airtight container at room temperature for up to 3 days or up to 7 days in the fridge.

How to make these muffins ahead

You can make and bake these muffins ahead. You can keep them in an airtight container for up to 2 months. You should thaw the muffins overnight in the fridge before serving.

Muffin and cake recipes you may enjoy!

  • Raspberry Streusel Muffins
  • Blueberry Chocolate Chip Muffins
  • Apple Crumble Muffins
  • Marble Loaf Cake
  • Caramel Apple Cake

I love hearing from you!  If you try this recipe or my other recipes please leave a comment and give a star rating!

Banana carrot muffins on a wire rack.

Banana Carrot Muffins

You can make these delicious and easy banana carrot muffins for breakfast or as a snack.
4.89 from 9 votes
Print Pin Rate
Course: Breakfast, Dessert, snacks
Prep Time: 10 minutes
Cook Time: 26 minutes
Total Time: 36 minutes
Servings: 12 muffins
Calories: 194kcal
Author: Meymi

Ingredients

  • 150 g (1 and ¼ cup) whole wheat flour
  • 100 g (1 cup and 2 teaspoons) rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 and ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt (optional)
  • 2 large bananas (250 grams peeled/1 cup mashed banana)
  • 80 g (⅓ cup) olive oil
  • 70 g (⅓ cup) light brown sugar or maple syrup *
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 large carrots (215-230 grams/ 2 cups grated carrots)
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Instructions

  • Preheat the oven to 350°F(177°C). Line 12 non-stick standard paper liners into regular size 12 cup-cupcake/muffin pan and set aside.
  • Place whole wheat flour, oatmeal, cinnamon, cloves, nutmeg, baking powder, baking soda and salt if using in a large bowl and stir. Set aside.
  • Peel and grate the carrots. Set aside.
  • Mash the bananas with a fork.
  • Stir in the olive oil and sugar.
  • Mix in the egg and stir in the vanilla.
  • Add the wet ingredient mixture into dry ingredient mixture. Stir until combined.
  • Add the grated carrots and stir with a spoon until combined.
  • Divide the batter into a 12 cup muffin pan.
  • Bake for 24-28 minutes or until the top is golden brown and the toothpick inserted into the middle comes out clean. Keep the muffins in the pan for 10 minutes before transferring on a wire rack to completely cool.

Notes

*I use a little amount of sugar as I use ripe bananas.  If the bananas you are using aren’t ripe, you may need to use more sweetener. You can use ⅓ cup (85 ml/110g) maple syrup instead of light brown sugar. 
How to Store: You can keep totally cooled muffins in an airtight container at room temperature for up to 3 days and up to a week in the fridge.  You can freeze them in an airtight container for up to 2 months.
The calorie information above is an estimate that is provided by an online nutrition calculator.

Nutrition

Calories: 194kcal | Carbohydrates: 27g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 198mg | Potassium: 216mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2066IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg
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Comments

  1. Ana

    December 01, 2021 at 8:25 pm

    4 stars
    Healthy.

    Reply

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