Banana Carrot Muffins Recipe

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This banana carrot muffins recipe is a cross between banana bread and carrot cupcakes, making for a healthy and tasty breakfast option.

stacked banana carrot muffins with oats on plate

I can't get enough muffins - from triple chocolate muffins to almond flour banana muffins to morning glory muffins to pumpkin banana muffins to vanilla muffins. There are just so many varieties. Yes even savory ones like chicken muffins.

But have you ever had banana carrot muffins. They are slightly dense from the carrots, but also moist from the bananas. And you get some fruit and veggies in your breakfast? I mean what is better than that?

I mentioned it above but you get the best of both worlds if you like banana bread and carrot cake. These muffins are naturally sweetened with maple syrup instead of granulated sugar and uses a combination of whole wheat and all-purpose flour.

So if you are looking for a delicious breakfast or on-the-go afternoon snack, these should be at the top of the list.

Jump to:

Why This Recipe Works
Ingredient Notes
Ingredient Swaps
Step-by-Step Photos
FAQs
Equipment
Pro Tips/Recipe Notes
Other Breakfast Recipes
Banana Carrot Muffins

muffins made with carrots and bananas stacked on top of each other

Why This Recipe Works

Great way to use ripe bananas so they don't go to waste.
Perfect for sneaking in some fruits and vegetables for your toddlers snack or breakfast. Add some pumpkin seed butter for more nutrients.
Can be frozen and enjoyed anytime.

Ingredient Notes

Bananas - the riper the better for these muffins. You can quicken the process if needed.
Carrots - adds a slight sweetness and keeps the muffins moist.
Maple syrup - while you get some natural sweetness from the bananas and carrots, this makes the muffins just right.
Flour - the combination of all-purpose and whole wheat flour makes it healthier without being too dense.
Baking powder - has its own acid which when heated creates the needed rise out of the muffins.

Ingredient Swaps

As with any recipe, you can change up the ingredients if need. Some substitutes include:

While I use eggs in these muffins, if you want to make them vegan, you can use chia seeds.
I use maple syrup for added sweetener, but honey works too.
Vegetable oil is a go-to of mine lately for fat in baked goods, but coconut oil, melted butter or canola oil also works.
I like having some added crunch which is where the pecans come into play, but walnuts or hazelnuts are good substitutes.

Step-by-Step Photos

Please note full ingredient list and instructions can be found in recipe card below.

process shots of mixing wet ingredients before adding dry ingredients

Whisk together the wet ingredients in a large bowl. Add the dry ingredients, mixing until just combined.

process shots of adding carrots to batter before baking in muffin tin

Fold in the carrots and pecans until just mixed. Spoon the batter in a muffin tin lined with cupcake liners about ⅔ of the way full. Top with some oats and bake at 350°F for 20-24 minutes, or until done.

FAQs

What is the Best Flour?

It is really up to you. I just like the combination of whole wheat and all-purpose flour. Whole wheat flour is a little more nutritious, but will make the muffin more dense.

So by combining the two, you get some of the extra nutrition but they aren't as dense. But you can easily make it entirely of whole wheat or all-purpose flour.

Can I Make Vegan?

Yes. Just make some chia seed eggs. To replace 1 egg, the ratio is 1 tablespoon chia seeds in 2 ½ tablespoon of water.

You can also use the same amount of ground flaxseed. Chia eggs work great in any baking dish as it helps bind everything together just like a real egg.

Can I Use this Recipe to Make Banana Carrot Bread?

Yes! Just pour your batter into a 9x5 loaf pan. Bake at 350°F for 55 to 60 minutes or until a toothpick comes out clean. Let cool for 10 minutes before removing from the pan. Then let cool on a cooling rack.

How Long Will Muffins Last?

They will stay fresh for 3 days at normal room temperature, but 1 week in the fridge. They will last up to 3 months in the freezer, which is what I normally do.

Equipment

The equipment you use is important to how the banana carrot muffins turn out. What is needed is the following:

Large bowl - need a bowl to be able to mix together the ingredients.
Whisk - used to mix together the dry ingredients.
Cupcake liners - keeps the muffins from sticking to the pan.
Cookie scoop - helps get an even amount of batter in each muffin pan.
Muffin pan - bakes the muffins.

Pro Tips/Recipe Notes

The riper the banana the sweeter it is which makes for great muffins. You want a banana that has black/brown spots on the peel.
Grate your own carrots. Pre-shredded carrots are much drier and will alter the moisture level.
Don't skip out on roasting the pecans if using. By roasting them they will stay crispy in the batter and bring out the flavor.
Use an ice cream scoop to get an even amount of batter in each muffin tin.
Just like with any regular muffin that you make, you’ll know they are done when a toothpick comes out clean.

banana carrot muffin cut in half on muffin wrap

Other Breakfast Recipes

If you’ve tried this banana carrot muffins recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

Banana Carrot Muffins