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banana carrot muffins

Banana Carrot Muffins

These banana carrot muffins are moist, warmly spiced, and subtly nutritious. They combine the rich sweetness of bananas with the earthy freshness of carrots, making them a versatile snack for breakfast, brunch, or an afternoon treat.
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Prep Time 15 minutes
Cook Time 19 minutes
Total Time 33 minutes
Servings: 7 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Fork or potato masher
  • whisk
  • Spatula
  • 12-cup muffin tin
  • Paper liners or nonstick spray
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
  2. In a large bowl, mash bananas. Add eggs, oil, brown sugar, granulated sugar, and vanilla extract. Whisk until combined.
  3. Stir in the grated carrots.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Gradually fold dry ingredients into the wet mixture until just combined.
  6. Fold in any optional mix-ins like nuts, raisins, or chocolate chips.
  7. Spoon batter into muffin cups, filling about 3/4 full.
  8. Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.

Notes

Muffins are naturally dairy-free when using oil.
Overripe bananas (with brown spots) work best for moisture and sweetness.
Store at room temperature for up to 3 days, or freeze for up to 2 months.
For mini muffins, reduce baking time to 12–14 minutes.
To make batter ahead, refrigerate overnight without baking soda; add baking soda just before baki