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Banana Carrot Muffins cooling on a wire rack after baking — soft, golden, and moist muffins made with banana and carrot.
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Banana Carrot Muffins

Soft, moist, and naturally sweet Banana Carrot Muffins made with ripe bananas and freshly grated carrots. Perfect for breakfast, snacks, or lunchboxes these wholesome muffins come together quickly and stay tender for days.
Prep Time10 minutes
Active Time22 minutes
Resting Time5 minutes
Total Time37 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American, Home Baking
Keyword: Banana Carrot Muffins, banana muffins, breakfast muffins, carrot muffins, healthy muffin recipe
Yield: 4 people
Calories: 190kcal
Author: Jenna Cooper
Cost: $5

Equipment

  • 1 Mixing Bowl For combining wet and dry ingredients
  • 1 Whisk To blend ingredients smoothly
  • 1 Muffin tin 12-cup standard size
  • 12 Paper muffin liners Optional but helps with cleanup
  • 1 grater For freshly shredding carrots
  • 1 Cooling rack To cool muffins evenly after baking

Materials

  • 1 cup mashed ripe bananas About 2–3 medium bananas
  • 1 cup grated carrots Freshly grated, not pre-shredded
  • 1 ½ cups all-purpose flour Or half whole wheat for fiber
  • 1 tsp baking powder Helps muffins rise
  • ½ tsp baking soda Reacts with banana acidity
  • ½ tsp ground cinnamon Adds warmth and flavor
  • ¼ tsp salt Enhances overall flavor
  • 2 large eggs Room temperature preferred
  • ⅓ cup oil Vegetable or melted coconut oil
  • ⅓ cup brown sugar Or coconut sugar for a natural touch
  • 1 tsp vanilla extract Adds aroma and sweetness
  • – chopped nuts, raisins, oats Optional add-ins for texture and topping

Instructions

  • Preheat to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
  • Mash ripe bananas until smooth. Grate fresh carrots finely.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  • In another bowl, whisk mashed banana, eggs, oil, sugar, and vanilla until creamy.
  • Pour wet ingredients into dry ingredients. Stir gently until just combined.
  • Fold in grated carrots and any optional add-ins like nuts or raisins.
  • Spoon batter into liners, filling about ¾ full.
  • Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
  • Let muffins cool in the pan for 5 minutes, then transfer to a rack. Enjoy warm or at room temperature.

Notes

For extra moisture, use very ripe bananas with plenty of brown spots.
Don’t overmix the batter it keeps the muffins light.
To make vegan muffins, replace eggs with flaxseed eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
Store in an airtight container for up to 3 days or freeze for up to 3 months.
Great served warm with a little butter or honey!