Banana and Carrot Muffins

These Banana and Carrot Muffins are tender, soft muffin that’s a hybrid of a banana bread and a (nut-free) carrot cake. Made with no refined sugar and whole wheat flour, these carrot banana muffins are perfect for springtime snacks and even Easter brunch!

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Reasons You’ll Love This Recipe:

• Add Veggies – can’t go wrong when you’re adding a fruit and a vegetable to a muffin!
• Soft, Tender Muffins – these muffins are so soft and tender!
• Delicious – the sweet banana and carrots pair deliciously with the slightly nutty whole wheat flour and notes of vanilla and cinnamon.
• Kid-Friendly – even my pickiest eater and a friend’s toddler enjoy these muffins, despite the added veggies!
• Freezer-Friendly – these muffins can be frozen and kept in the freezer for up to 3 months, to quickly thaw whenever you’re in the mood for a muffin!

Ingredient Notes & Substitutions:

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

• Carrots – you’ll want to finely grate the carrots (don’t use the pre-cut matchstick carrots from the store, they’re too thick!). You also do not need to drain any excess moisture out of the carrots.
• Banana – measure 1 cup mashed, for more accurate measurements. This will be about 3 bananas.
• Oil – I prefer to use olive oil or avocado oil for more health benefits, but you can use any neutral-flavored oil you have/ prefer.
• Honey – for sweetness without refined sugars. You can substitute maple syrup, or brown sugar/ your preferred non-nutritive brown “sugar” substitute, too.
• Vanilla – I love using vanilla bean paste, but you can use vanilla extract no problem!
• Egg – helps provide structure to the muffin!
• Whole Wheat Flour – I love using whole grain flours when baking as an easy way to sneak in a little extra fiber and nutrients. My preferred flour is white whole wheat flour — it’s still 100% whole wheat, just made from the white wheat berry, as opposed to the denser red wheat berry. The white wheat flour makes for a lighter, fluffier texture.
• Baking soda – leavens the muffin.
• Salt – a little salt helps enhance all of the other flavors (without making it taste salty).
• Cinnamon – pairs wonderfully with both the carrot and banana!

How to Make Banana and Carrot Muffins:

For complete instructions, please check out the recipe card at the bottom of this post.

Stir together all of the wet ingredients, then fold in the dry ingredients.

Scoop the batter into a prepared muffin tin, then bake until golden brown and done.

Tips and Variations

• Muffins are done when they are slightly golden brown and when you press gently on top, they bounce back up/ don’t stay indented down.
• Spray the muffin tin or use liners to help the muffins come out easily.
• Gluten-Free – to make gluten-free, swap an equal measurement of your favorite cup-for-cup/ measure-for-measure gluten-free all purpose baking blend.
• Sugar-Free – using honey gives these muffins no refined sugar, but if you’re looking for no added sugar, I’ve had the best success with brown sugar substitutes, like this one from Truvia.
• Nuts – these muffins are naturally nut-free, but you can easily add some chopped walnuts, almonds, or pecans for a fun, heart-healthy crunch.

How to Store Muffins

Homemade muffins can be stored in an airtight container on the counter for up to 3 days, or in the fridge for up to 1 week. Muffins can also be frozen in an airtight, freezer-safe container for up to 3 months.

To thaw, you can set it on the counter for 30 minutes, or pop in the microwave for 20-30 seconds.

Serving Suggestions

As a dietitian, I’m a big fan of balance! Whether you’re looking to enjoy these carrot banana muffins as a snack or part of breakfast, I’d recommend pairing with a protein and/ or some healthy fat, for better blood sugar balance. Try:

• Greek Yogurt
• Cottage Cheese
• Protein Shake
• Protein Smoothie
• High Protein Yogurt Bowl
• Yogurt Chia Pudding
• Sausage Egg Bites
• Spinach Feta Egg Bites
• Mushroom Kale Egg Bites
• Bacon Gruyere Egg Bites
• Ricotta Egg Bites
• Hard-Boiled Eggs
• Cottage Cheese Egg Bake

Shop This Recipe

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More Muffin Recipes to Love

• Greek Yogurt Banana Muffins
• Pumpkin Banana Bread Muffins
• French Toast Muffins
• Double Chocolate Banana Muffins
• Zucchini Banana Chocolate Chip Muffins
• Cinnamon Chip Muffins

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