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stacked banana carrot muffins with oats on plate

Banana Carrot Muffins

These banana carrot muffins are a cross between banana bread and carrot cupcakes, making for a healthy and tasty breakfast option.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 241kcal
Author Ryan Beck


  • 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)


  • 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.


  • 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.


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