These soft and moist banana carrot muffins are delicious and easy to make. You can make these muffins for breakfast or as a snack. When you want to make muffins on the healthier side, you can make this from scratch no mixer recipe that takes almost 35 minutes from start to finish!
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.
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
- Carrots-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-gives moisture
- Eggs-creates structure
- Brown sugar-I use just a little brown sugar. If you want you can use maple syrup.
- Whole wheat flour-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 use at least cinnamon.
- Vanilla-I use pure vanilla extract that enriches the flavor.
How to make carrot banana oatmeal muffins
First, I put the whole wheat flour, oatmeal, cinnamon, nutmeg, cloves, baking powder and baking soda in a large bowl. I stir with a whisk and set aside the bowl.
Then I peel the carrots with a vegetable peeler, grate and set aside them.
Next I place the bananas in a medium-large bowl and mash the bananas with a fork.
Then, I add the olive oil and sugar, stir with a whisk. I mix in the eggs and stir in the vanilla extract.
Next, I pour the wet ingredient mixture into the dry ingredient mixture and stir until combined.
Then I add the carrots and stir with a spoon until combined.
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 the muffins set in the pan for 10 minutes before transferring on a wire rack to completely cool.
Frequently asked questions
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.
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!
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
- 150 g (1 and ¼ cup) whole wheat flour
- 100 g (1 cup) rolled oats
- 1 tsp baking soda
- 1 tsp baking powder
- 1 and ½ tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp cloves
- ¼ tsp 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 tsp pure vanilla extract
- 2 large carrots (215-230 grams/ 2 cups grated carrots)
- 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.