These light and airy Banana and Carrot Muffins blend the best of banana bread and carrot cake. Made with very ripe mashed bananas, shredded carrots, plump raisins and crunchy nuts, they make a perfect grab-and-go breakfast or mid-morning snack.
I’ve been focused on breakfast meal prep lately — there’s nothing better than waking up to a healthy, ready-made option. Lately my kitchen has been full of muffins as I developed other recipes, and this banana and carrot combination may be my new favorite. It’s made with vegetables and fruit for a balanced, satisfying morning treat.
Why You’ll Love Banana Carrot Muffins
- Uses simple grocery-store ingredients
- Great for meal prep and busy mornings
- Warm spices and not overly sweet
- Easy to customize with additions
- Hearty and satisfying yet light and airy
Ingredients that Matter
This recipe relies mostly on pantry staples with a few fresh items. Gather the following to bake these healthy banana and carrot muffins:
- Carrots — Freshly grated carrots provide a carrot-cake texture. Use about 1 cup shredded (lightly packed), roughly 2 small carrots. Peel or scrub according to preference.
- Bananas — Very ripe bananas add natural sweetness and moisture. For extra flavor, roast bananas at 350°F for 15 minutes until dark, then mash.
- All-Purpose Flour — Regular all-purpose works well. Swap in white whole wheat or a blend of whole wheat and all-purpose if you prefer.
- Brown Sugar — Light or dark brown sugar adds a subtle molasses note.
- Baking Powder & Baking Soda — Both help create the light, airy crumb. Replace if older than 6–12 months.
- Cinnamon — A touch of cinnamon bridges the flavors of banana and carrot.
- Rolled Oats — Use old-fashioned rolled oats (quick oats in a pinch). Avoid flavored packet oats.
- Oil — Neutral oils like vegetable, canola or peanut work, as do melted coconut oil or melted unsalted butter.
- Plain Yogurt — Whole-milk yogurt adds moisture and a slight tang.
- Vanilla Extract — A splash enhances the overall flavor.
- Eggs — Use two large eggs to help bind and lift.
- Salt — Table salt blends easily with the dry ingredients.
- Dried Fruit & Nuts — Optional but recommended: raisins or dried cranberries in the batter and chopped walnuts or pecans on top.
See the recipe card below for exact quantities.
How to make carrot banana muffins
Muffins are one of the easiest baked goods to make. Follow these steps for tender, well-textured carrot and banana muffins:
Combine the all-purpose flour, baking powder, baking soda, salt, cinnamon and brown sugar in a bowl.
Whisk until combined, then add the rolled oats and whisk again to distribute evenly.
In a large bowl, mash the ripe bananas with a fork or potato masher. A few small lumps are fine.
Whisk in the eggs, then stir in the oil, yogurt and vanilla. Fold in the grated carrots and raisins if using, mixing until combined.
Add the dry ingredients on top of the wet ingredients.
Use a flexible spatula to fold the dry into the wet just until combined. Avoid overmixing — stop when no dry streaks remain.
Preheat the oven to 350°F and line a standard muffin tin. Divide the batter evenly among 12 cups — about 1/3 cup each — and it’s fine if the cups come close to full.
Top with extra oats and chopped nuts if you like. Bake until golden and a toothpick inserted in the center comes out clean, about 20–24 minutes. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
Hint: Do not overmix — overworked muffin batter leads to dense, gummy muffins.
Substitutions
This recipe adapts easily to dietary needs and preferences. Consider these swaps:
- Gluten-Free — Use a one-to-one gluten-free flour and certified gluten-free oats. Note that the texture may be a bit different.
- Dairy-Free — Replace yogurt with a plant-based yogurt or ¼ cup plant milk; use plant-based oil instead of butter.
- Flax or Chia — Replace eggs with “flax eggs” or “chia eggs”: 2 tablespoons ground flax or chia mixed with 2 tablespoons water, rested 5 minutes.
- Sugar — Granulated sugar can replace brown sugar, or reduce total sugar to ¼ cup if you prefer less sweetness.
How to grate carrots for muffins
Grate on the large holes of a box grater for a pleasant texture; a food processor with a shredder attachment also works. Avoid matchstick cuts, which are too long for muffins.
What else to add to carrot and banana muffins
You can swap or add spices—nutmeg, ginger, cloves or allspice work well—used sparingly so they don’t overpower the bananas and carrots. Other add-ins to try:
- Nuts — Chopped walnuts, pecans or almonds are excellent on top or folded into the batter.
- Dried Fruit — Add 1/4–1/2 cup raisins or dried cranberries for extra chew and sweetness.
- Coconut — 1/2 cup unsweetened shredded coconut adds flavor and texture.
Storage
Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. They may become slightly moister over time, so they’re best enjoyed fresh. For longer storage, freeze in a freezer-safe bag for up to 1 month and thaw overnight in the refrigerator.
FAQ
Overmixing the batter is the most common cause. Mix only until the dry ingredients are incorporated, and avoid overbaking.
Keep muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
Roast them at 350°F for 15 minutes until the skins darken, cool slightly, peel and then mash. Roasting concentrates the sweetness and flavor.
More Breakfast Recipes
If you enjoy these muffins, try other simple breakfast bakes and meal-prep options for variety.
Recipe
Banana and Carrot Muffins
- Author: Adam Dolge
- Total Time: 40 minutes
- Yield: 12 muffins
Description
Light and airy muffins that combine ripe banana and shredded carrot with raisins and nuts for texture — ideal for breakfast or a snack.
Ingredients
- 1 ¼ cups all-purpose flour (about 163 g)
- ½ cup lightly packed brown sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¾ tsp baking soda
- ½ tsp table salt
- ½ cup rolled oats, plus extra for topping
- 2 medium ripe bananas
- 2 large eggs
- ⅓ cup light oil (vegetable, canola or peanut)
- ¼ cup plain yogurt
- 1 tsp vanilla extract
- 1 cup grated carrots (from 2 small or 1 medium carrot)
- ¼ cup raisins (optional)
- ¼ cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F and line a standard 12-cup muffin tin with paper liners.
- In a medium bowl whisk together flour, brown sugar, baking powder, cinnamon, baking soda and salt. Stir in the oats.
- In a large bowl mash bananas until mostly smooth. Whisk in eggs, then oil, yogurt and vanilla. Fold in grated carrots and raisins if using.
- Add the dry ingredients to the wet and fold gently with a spatula until combined and no flour streaks remain. Do not overmix.
- Divide batter among muffin cups (about 1/3 cup each). Top with extra oats and chopped nuts if desired. Bake 20–24 minutes until golden and a toothpick comes out clean.
- Cool in the pan 10 minutes, then transfer to a wire rack and cool at least another 10 minutes before serving.
Notes
- If bananas aren’t ripe, roast them at 350°F for 15 minutes until dark, then peel and mash.
- Substitute granulated sugar for brown sugar or reduce total sugar to ¼ cup for a less-sweet muffin.
- Swap cinnamon for small amounts of nutmeg, ginger or allspice if desired.
- To make gluten-free, use a 1:1 gluten-free flour and certified gluten-free oats.
- For dairy-free, use plant-based yogurt or milk and plant-based oil.
- To replace eggs, use 2 tablespoons ground flaxseed or chia mixed with 2 tablespoons water and rested 5 minutes.
- Store on the counter in an airtight container for 2 days, refrigerate up to 4 days, or freeze up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American