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