• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Chisel & Fork logo

  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    You Are Here: Home → Breakfast

    Banana Carrot Muffins

    March 3, 2022 | Updated January 28, 2023 by Ryan Leave a Comment

    255 shares
    Jump to Recipe Print Recipe
    muffins made with carrots and bananas stacked on top of each other
    stacked banana carrot muffins with oats on plate
    banana carrot muffin cut in half on muffin wrap

    This post may contain affiliate links. Please read my disclosure.

    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

    • overhead shot of pumpkin oatmeal muffins in muffin tin
      Pumpkin Oatmeal Muffins
    • cinnamon banana bread on white plate
      Cinnamon Swirl Banana Bread
    • close-up of vegan banana chocolate chip muffins on white plate and muffin pan
      Vegan Banana Muffins with Chocolate Chips
    • whole wheat banana bread sliced with butter on serving platter
      Whole Wheat Banana Bread

    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.

    stacked banana carrot muffins with oats on plate
    Print Recipe
    5 from 2 votes

    Banana Carrot Muffins

    These banana carrot muffins are a cross between banana bread and carrot cupcakes, making for a healthy and tasty breakfast option.
    Prep Time20 mins
    Cook Time20 mins
    Total Time40 mins
    Course: Breakfast
    Cuisine: American
    Servings: 12 muffins
    Calories: 241kcal
    Author: Ryan Beck

    Ingredients

    • 2 large eggs
    • 1 cup mashed ripe bananas (equal to about 3 ripe bananas)
    • ½ cup maple syrup
    • ½ cup vegetable oil
    • 2 teaspoon vanilla extract
    • 1 cup all-purpose flour
    • 1 cup whole wheat flour
    • 2 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon salt
    • 1 ½ cups shredded carrots
    • 1 cup chopped pecans, roasted (optional)
    • old-fashioned oats (optional)

    Instructions

    • Preheat oven to 350°F. Line 12 muffin tins with cupcake liners. You can also just spray the muffin tins with cooking spray.
    • Whisk together the eggs, mashed bananas, maple syrup, vegetable oil and vanilla extract until combined. Add the flours, baking powder, cinnamon, ginger, nutmeg and salt and mix until just combined. Fold in the carrots and pecans, if using. Be careful not to over mix. 
    • Spoon the batter into the muffin tins until about ⅔ of the way full. Top with some oats if desired. Bake for 20-24 minutes or until a toothpick inserted into the center comes out clean. Let cool slightly before transferring to cooling rack.

    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.

    Nutrition

    Serving: 1g | Calories: 241kcal | Carbohydrates: 33g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 31mg | Sodium: 181mg | Potassium: 284mg | Fiber: 4g | Sugar: 13g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!

    « Irish Coffee Cake
    Baileys French Toast »
    255 shares

    Receive Top 25 Recipes

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Chisel & Fork

    ryan standing in kitchen

    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

    Get Your Free Copy of My Top 25 Most Popular Recipes

    title page of ecookbook

    Easter Day Recipes

    • orange roll on spatula above rolls in baking dish
      Orange Rolls
    • overhead shot of smoked spatchcock chicken on wood board
      Smoked Spatchcock Chicken
    • mini ham and cheese quiche stacked on cutting board
      Mini Ham and Cheese Quiche
    • chocolate hazelnut biscotti stacked on white plate
      Chocolate Hazelnut Biscotti

    Popular Recipes

    • chocolate chip scones stacked on white plate
      Chocolate Chip Scones
    • spoon lifting out chicken paprikash
      Chicken Paprikash
    • close-up of german chicken schnitzel on white plate
      Chicken Schnitzel
    • close-up of pork tossed in sweet soy ginger garlic sauce on bed of white rice
      Mongolian Pork

    Featured In

    logos of places where Chisel & Fork has been featured

    Footer

    ^ back to top

    Information

    • About
    • Privacy Policy
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates
    • Recipes
    • DIY

    Contact

    • Contact
    • FAQ
    • Work With Us

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Chisel & Fork

    255 shares