There’s something timeless about the aroma of banana muffins wafting through the kitchen. Add in the gentle sweetness of carrots, and you’ve got a treat that’s both comforting and just a little unexpected. I remember my grandmother whipping up a batch of these banana carrot muffins on lazy Sunday mornings—always moist, warmly spiced, and loved by everyone from toddlers to grandpas.
This recipe combines the best of two favorites: the rich, sweet softness of banana muffins and the earthy freshness of carrots. It’s the kind of all-season snack you can pack in lunchboxes, serve at brunches, or grab with your morning coffee. And the best part? They’re simple to make, flavorful, and subtly nutritious thanks to the bananas and carrots.
Whether you’re a muffin master or a weekend baker, these banana carrot muffins are sure to earn a permanent spot in your recipe box.
Table of Contents
Ingredients & Substitutions
Here’s what you’ll need to make these perfectly moist and delicious banana carrot muffins for 7 generous servings (about 14 standard muffins):
🥣 Main Ingredients:
- 2 large ripe bananas, mashed (the riper, the better—think brown spots!)
- 1 cup finely grated carrots (about 2 medium carrots)
- 2 large eggs, room temperature
- 1/2 cup vegetable oil (can substitute with melted coconut oil or unsalted butter)
- 1/2 cup brown sugar, packed (adds rich flavor)
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour (swap with whole wheat flour for a fiber boost)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional, but adds a warm depth)
- 1/2 cup chopped walnuts or pecans (optional, for crunch)
🍫 Optional Add-Ins:
- 1/3 cup raisins or dried cranberries
- 1/2 cup mini chocolate chips (kids love this!)
- 1 tbsp chia or flax seeds (for added nutrition)
🥛 Dairy-Free Option:
These muffins are naturally dairy-free when using oil. If you’re swapping in butter, opt for a dairy-free version if needed.
Step-by-Step Instructions: How to Make Banana Carrot Muffins
🕒 Prep Time: 15 minutes
🕒 Bake Time: 20–22 minutes
🍽️ Total Time: 35–40 minutes
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray. This recipe makes approximately 14 muffins, so you may need a second pan or bake in two batches.
2. Mix Wet Ingredients
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher. Add the eggs, oil, brown sugar, granulated sugar, and vanilla extract. Whisk together until well combined.
Tip: Don’t overmix—the natural banana texture adds lovely moisture.
3. Add Carrots
Stir in the grated carrots. Make sure they’re finely shredded for even baking and to help them blend right into the batter.
4. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures the leavening agents and spices are evenly distributed.
5. Combine Wet & Dry
Gradually fold the dry ingredients into the wet banana mixture using a spatula. Stir until just combined—no dry streaks, but don’t overmix! Overmixing can make muffins tough.
6. Add Optional Mix-Ins
Fold in any extras like nuts, raisins, or chocolate chips. These add texture and a fun twist to the classic banana muffins.
7. Scoop and Fill
Spoon the batter into the prepared muffin cups, filling each about 3/4 full. You want enough room for them to rise beautifully.
8. Bake
Place in the oven and bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Muffin tops should be golden and slightly springy to the touch.
9. Cool & Enjoy
Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely (if you can wait!). Serve warm or at room temperature.
Baking Tips & Tricks for Perfect Banana Muffins
Even the simplest banana carrot muffin recipes can be elevated with a few pro tips. Here’s how to make sure every batch turns out moist, flavorful, and totally irresistible.
1. Use Overripe Bananas
The more brown spots, the better! Overripe bananas are sweeter and softer, which means more moisture and natural sugar in your muffins.
2. Finely Grate the Carrots
Use the small holes on a box grater. This helps the carrots cook evenly and almost melt into the muffin, giving that soft crumb texture without chunks.
3. Don’t Overmix
When you combine the wet and dry ingredients, stir until just combined. Overmixing can activate the gluten in the flour, resulting in dense, chewy muffins.
4. Check for Doneness Early
Oven temperatures can vary. Start checking your muffins at 18 minutes by inserting a toothpick in the center. If it comes out clean or with just a few crumbs, they’re ready!
5. Cool Before Storing
Let muffins cool completely on a wire rack before storing them to avoid condensation (and soggy bottoms).
6. Storage and Freezing
Store in an airtight container at room temperature for up to 3 days. Want to make them last longer? Freeze in a ziplock bag for up to 2 months. Just thaw and reheat when needed.
7. Turn Them into Mini Muffins
Perfect for kids! Scoop batter into a mini muffin tin and reduce baking time to 12–14 minutes.
Serving Suggestions & Delicious Variations
These banana carrot muffins are the ultimate versatile treat—delicious on their own, but even better when dressed up or paired with something tasty.
🧁 Serving Ideas:
- Breakfast On-the-Go: Grab one with your morning coffee or tea for a quick, satisfying start.
- Brunch Table Favorite: Serve alongside fruit salad, scrambled eggs, or Greek yogurt for a balanced brunch spread.
- Kid-Approved Snack: Pop into lunchboxes or serve with a glass of milk after school.
- Afternoon Pick-Me-Up: Pair with an herbal tea or latte when you need a cozy break.
🧑🍳 Flavor Variations to Try:
- Spiced Autumn Muffins: Add a pinch of cloves and a dash more cinnamon for a fall-inspired twist.
- Tropical Muffins: Fold in shredded coconut and chopped dried pineapple for a tropical flair.
- Zucchini Swap: Replace half the carrots with grated zucchini for a banana–carrot–zucchini trio!
- Apple Banana Muffins: Use half grated apple and half carrot for a naturally sweet variation.
- Nut-Free Version: Simply omit the nuts and add sunflower seeds or pumpkin seeds if you like a little crunch.
🧈 Spread the Love:
Serve warm muffins with:
- A pat of butter or vegan spread
- A dollop of cream cheese
- A smear of peanut butter or almond butter
- A drizzle of honey or maple syrup
These ideas help transform your muffins into a completely new treat every time you bake them!
Storage Tips & Make-Ahead Magic
Banana carrot muffins are not only delicious fresh out of the oven—they’re also perfect for making ahead and enjoying throughout the week.
🏡 Storing at Room Temperature
Once completely cooled, place the muffins in an airtight container or ziplock bag. Line with a paper towel to absorb any moisture and keep them soft and fluffy.
- Shelf life: Up to 3 days at room temperature.
- Best stored in a cool, dry place—keep away from direct sunlight.
🧊 Freezing for Later
Want to prep a batch for later? These banana carrot muffins freeze beautifully!
- Wrap each muffin individually in plastic wrap or foil, then place in a ziplock freezer bag.
- Freeze for up to 2 months.
To serve:
- Thaw at room temperature for a few hours
- Or warm in the microwave for 20–30 seconds for that fresh-baked feel!
🍽️ Make-Ahead Batter Option
Short on morning time? Mix the batter the night before (minus the baking soda) and store it covered in the fridge. Add the baking soda just before baking for the best rise.
Pro Tip: Bake a double batch and freeze half. You’ll thank yourself on those busy mornings!
Your New Go-To Muffin Recipe
Banana carrot muffins aren’t just a recipe—they’re a little piece of home, no matter the season. Whether it’s a cozy winter morning wrapped in a blanket or a bright spring afternoon with sunshine pouring through the kitchen window, these muffins fit right in. Their natural sweetness, soft texture, and subtle spice create a comforting balance that’s hard to resist.
What I love most is their versatility. They’re a grab-and-go breakfast, a thoughtful homemade snack, a gentle afternoon treat with tea, or even a sweet gesture to share with a neighbor. The banana keeps them moist, the carrots add a touch of earthy goodness, and the optional add-ins let you make the recipe your own.
And the best part? You don’t need fancy equipment or hours of prep. Just a bowl, a spoon, and a little bit of love.
So whether you’re an experienced baker or trying something new, I hope this banana muffin recipe becomes one of your go-to favorites. When you bake them, you’re not just making muffins—you’re making memories, one sweet, soft bite at a time.
Craving more banana muffin inspiration? Check out our Pumpkin Banana Muffins for a cozy fall twist, try Sourdough Banana Muffins for a tangy, hearty variation, or enjoy the fruity burst of Strawberry Banana Muffins for a springtime favorite.
Banana Carrot Muffins
Equipment
- Large mixing bowl
- Medium mixing bowl
- Fork or potato masher
- whisk
- Spatula
- 12-cup muffin tin
- Paper liners or nonstick spray
- Wire rack
Ingredients
- 2 large ripe bananas mashed
- 1 cup finely grated carrots about 2 medium carrots
- 2 large eggs room temperature
- 1/2 cup vegetable oil or melted coconut oil/unsalted butter
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour or whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg optional
- 1/2 cup chopped walnuts or pecans optional
- 1/3 cup raisins or dried cranberries optional
- 1/2 cup mini chocolate chips optional
- 1 tbsp chia or flax seeds optional
Instructions
- Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
- In a large bowl, mash bananas. Add eggs, oil, brown sugar, granulated sugar, and vanilla extract. Whisk until combined.
- Stir in the grated carrots.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually fold dry ingredients into the wet mixture until just combined.
- Fold in any optional mix-ins like nuts, raisins, or chocolate chips.
- Spoon batter into muffin cups, filling about 3/4 full.
- Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
Notes
FAQ:
What do you need for banana muffins?
You typically need ripe bananas, all-purpose flour, sugar, baking powder, baking soda, salt, eggs, butter (or oil), and sometimes vanilla extract and milk.
How long to bake banana carrot muffins?
Bake banana carrot muffins at 350°F (175°C) for about 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Can I substitute applesauce for bananas in muffins?
Yes, you can substitute unsweetened applesauce for bananas in muffins, usually using a 1:1 ratio, but the flavor and texture will change slightly.
Do you put vanilla in banana muffins?
Yes, adding 1–2 teaspoons of vanilla extract is common to enhance the flavor of banana muffins.
What makes muffins different?
Muffins are different from other baked goods like cupcakes because they are less sweet, have a denser texture, and often use less fat and sugar.
How do you preserve banana muffins?
Store banana muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months for longer preservation.