These Carrot and Banana Muffins are soft, flavorful, and packed with goodness—everything you want in a homemade treat. They’re naturally sweetened with ripe bananas, full of freshly grated carrots, and spiced just right for a comforting flavor in every bite. The first time I made these, I couldn’t believe how moist and tender they turned out—like a cross between banana bread and carrot cake, but lighter and healthier. Perfect for breakfast, snacks, or lunchboxes, these muffins are a delicious way to sneak in fruits and veggies.
Why You’ll Love This Recipe
You’ll love how easy and versatile these muffins are. They’re moist, perfectly spiced, and sweet enough to feel like a treat without any guilt. The banana adds natural sweetness and helps keep them soft, while the carrots provide a gentle texture and boost of nutrients. These muffins are freezer-friendly, travel well, and make a wonderful on-the-go breakfast. Plus, you can easily make them dairy-free, gluten-free, or sugar-free to suit your preferences.
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Carrot and Banana Muffins – Moist, Wholesome & Naturally Sweet
- Total Time: 35 minutes
- Yield: 12 muffins
- Diet: Low Fat
Description
Carrot and Banana Muffins are moist, naturally sweet, and packed with wholesome ingredients like ripe bananas, grated carrots, and warm spices. These muffins are a perfect grab-and-go breakfast or snack — soft, flavorful, and lightly sweetened with natural sugars.
Ingredients
- 1 1/2 cups all-purpose flour (or whole wheat flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/3 cup melted coconut oil (or butter)
- 1/2 cup brown sugar (or honey/maple syrup)
- 2 large eggs
- 1 tsp vanilla extract
- 2 ripe bananas, mashed
- 1 cup finely grated carrots
- 1/4 cup milk (or any plant-based milk)
- 1/4 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together melted coconut oil, brown sugar, eggs, vanilla extract, and mashed bananas until smooth.
- Stir in grated carrots and milk.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Fold in nuts and raisins if using.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a healthier version, substitute half the flour with oat flour or almond flour.
- These muffins freeze well — store in the freezer for up to 2 months and reheat before serving.
- Add 1 tbsp chia seeds or flaxseed for an extra nutrition boost.
- Use overripe bananas for the best natural sweetness and moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ripe Bananas: Provide natural sweetness, flavor, and moisture.
Grated Carrots: Add color, fiber, and a touch of earthy sweetness.
All-Purpose Flour (or Whole Wheat Flour): Creates structure while keeping the muffins tender.
Baking Powder and Baking Soda: Help the muffins rise and stay fluffy.
Cinnamon and Nutmeg: Add warm, comforting spice.
Salt: Balances the sweetness and enhances the flavor.
Brown Sugar or Honey: Adds depth of flavor and a touch of extra sweetness.
Eggs: Bind the batter and create structure.
Vegetable Oil or Melted Coconut Oil: Keeps the muffins moist and soft.
Vanilla Extract: Adds a hint of warmth and complements the banana flavor.
Optional Add-ins: Chopped walnuts, raisins, or shredded coconut for texture and flavor variety.
Directions
Step 1: Prepare the Batter
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, mash the bananas until smooth. Add the eggs, oil, brown sugar (or honey), and vanilla extract. Whisk until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Add the dry ingredients to the wet ingredients, mixing until just combined—don’t overmix. Gently fold in the grated carrots and any optional add-ins.
Step 2: Bake the Muffins
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 3: Serve and Enjoy
Enjoy warm with butter, a drizzle of honey, or a dollop of Greek yogurt.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Makes 12 muffins. Preparation time: 15 minutes. Baking time: 20 minutes. Total time: 35 minutes.
Storage/reheating
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To freeze, wrap individually and store for up to 2 months. Reheat in the microwave for 15–20 seconds for that just-baked taste.
Variations and Customizations
Gluten-Free Option: Use a 1:1 gluten-free baking blend.
Vegan Muffins: Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).
Refined Sugar-Free: Use maple syrup or mashed dates instead of sugar.
Nutty Crunch: Add chopped pecans, almonds, or walnuts for texture.
Tropical Twist: Stir in shredded coconut and a handful of pineapple chunks.
Chocolate Chip Version: Add mini chocolate chips for a fun touch.
Protein Boost: Add a scoop of vanilla protein powder and an extra splash of milk.
Oat Flour Muffins: Replace part of the flour with oat flour for extra fiber.
Zesty Carrot Muffins: Add orange zest for a citrusy kick.
Mini Muffins: Bake in a mini muffin tin for 12–14 minutes for bite-sized treats.
FAQs
Can I use frozen bananas?
Yes, thaw them completely and drain any excess liquid before mashing.
Do I need to peel the carrots?
It’s optional, but peeling gives a smoother texture.
Can I make these muffins dairy-free?
Yes, just use coconut oil and skip any dairy-based mix-ins.
Can I use oat flour?
Yes, replace half the all-purpose flour with oat flour for extra nutrition.
Can I make them without sugar?
Yes, rely on ripe bananas and a touch of honey or maple syrup for sweetness.
Why are my muffins dense?
They may have been overmixed—mix gently just until combined.
Can I add nuts or raisins?
Absolutely! Both work beautifully in this recipe.
How do I make them extra moist?
Use overripe bananas and don’t overbake—they’ll stay perfectly soft.
Can I turn this into a loaf?
Yes, pour into a greased 9×5-inch loaf pan and bake for 45–50 minutes.
Can I freeze them?
Yes, they freeze very well for up to 2 months—just reheat before serving.
Conclusion
These Carrot and Banana Muffins are the perfect blend of wholesome ingredients and irresistible flavor. Soft, moist, and lightly spiced, they’re a healthier take on a classic muffin that doesn’t compromise on taste. Whether you enjoy them for breakfast, as a snack, or tucked into a lunchbox, these muffins are sure to become a family favorite. Simple to make and naturally sweet, they’re proof that healthy baking can be just as satisfying as indulgent treats.
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