These moist banana carrot muffins taste like a combination of banana bread and carrot cake formed into individual little muffins. They are so easy to make, and perfect as a healthy snack or breakfast.
🍳 More BREAKFAST RECIPES from Hint of Healthy
Why you'll love it
- Easy muffins
- Hidden fruit and vegetables
- Dairy free banana muffins
- Like carrot cake and banana bread combined
- Kid friendly
- Refined sugar free
- Perfect as a snack, dessert or breakfast
Banana: Use a really ripe banana. If it has a few black spots on it, even better! The banana should be mashed thoroughly with a fork or food processor.
Carrots: Finely shred carrots with the smallest side of a vegetale grater.
Eggs: These will make the muffins fluffy, and help the muffins keep their shape.
Vanilla extract: Adds a lovely vanilla flavor. This ingredient is optional.
Olive oil: Makes the muffins moist, and keeps them fresh for longer.
All-purpose flour: Flour serves as the base for the muffins. You can replace this with whole wheat flour to make them a little more filling. I have not tried substituting for any other flours, but if you decide to try it, let me know how it goes!
Baking soda + baking powder: Allow the muffins to rise. You have to use a combination of the two to achieve the best results.
Cinnamon: A hint of cinnamon works really well with the flavor in these muffins. You can also use gingerbread spice, or pumpkin pie spice instead.
Salt: Improves the overall flavor in the muffins.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Mash the banana with a fork or food processor. Finely grate or shred the carrots.
Three: Add the dry ingredients to the wet. Use a spoon or spatula to combine. The muffin batter will be quite thick.
Four: Line a muffin tray with 12 muffin liners. Divide the batter equally between the liners.
Five: Bake the banana carrot muffins for about 20 minutes, or until a toothpick inserted into the middle of the muffins come out clean.
- Don't over mix the muffin batter. Instead, simply stir until the ingredients are just combined.
- To prevent chunks of banana or carrots in the muffins, you should make sure that the fruit is completely mashed, and that the carrots are finely shredded.
- Line your muffin tin with muffin liners, or use a silicon muffin tray. You can use reusable silicon liners, or buy single use ones made from parchment paper.
- Allow the warm muffins to cool down on a cooling rack for a few minutes before you serve them.
- To check that the muffins are cooked through, you should insert a toothpick, cake tester or a skewer into the middle of the muffins. If the stick comes out without any batter on it, the muffins are done.
- If your oven cooks unevenly, you might want to turn the muffin tray around halfway through cooking. This is particularly helpful for older ovens.
Serve the muffins with a cup of Iced Whipped Coffee for breakfast, or enjoy them as a healthy dessert or snack through the day. There is never a wrong time to serve muffins!
Banana carrot cake cupcakes: Add your favorite frosting or icing to the muffins to make amazing cupcakes. These muffins pair really well with cream cheese frosting, or vanilla buttercream.
Apple banana carrot muffins: Replace ½ cup mashed banana with apple sauce. This is an excellent alternative which incorporates a bigger variety of fruit.
Garnish: Top the muffins with diced walnuts or almonds, rolled oats or desiccated coconut before you bake them. This will add a little crunch to the muffins, and also make them look really nice!
Zucchini banana muffins: Replace the shredded carrots with shredded zucchini.
Vegan: You should be able to make these vegan by substituting the honey with maple syrup, and the egg with a vegan egg replacer. I haven't tried this myself, so please let me know if it works for you!
Store leftover healthy banana carrot muffins in a sealed container at room temperature for up to 3 days, or freeze them for up to 6 months.
You can defrost or thaw frozen banana bread muffins at room temperature for a few hours before serving. I love to freeze a batch of these, and have them available for easy snacks on the go.
🍳 More BREAKFAST RECIPES from Hint of Healthy
Frequently asked questions
If your muffins don't rise, most likely you didn't use the correct leavening agent, you didn't use enough of it, or it might be old and have lost its potency. This could also happen if your oven wasn't warm enough to activate the leavening agent. I recommend buying new baking powder and baking soda, and following the instructions accurately.
If your muffins come out dry, they are most likely over mixed or overcooked. Use olive oil in the batter to make muffins really moist, and make sure to only mix the batter until it's just combined. Follow the baking instructions accurately as well.
If your bananas aren't quite ripe enough to mash yet, you can place it in a warm oven for a few minutes. The increased temperature should make the banana really soft, and ready to mash.
You might also like these recipes
- Healthy Lemon Blueberry Muffins
- Banana and Date Loaf
- Pumpkin Zucchini Muffins
- Blueberry Protein Muffins
- Healthy Lemon Poppy Seed Muffins
- Whole Wheat Banana Pancakes
- Healthy Banana Oat Muffins with Raisins
- Healthy Banana Bread with Blueberries
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Banana Carrot Muffins
- Muffin Pan
- Pre heat your oven to 375 F / 190 C / 170 C fan oven.
- Mash bananas with a fork or a food processor. Peel and finely shred the carrots.
- Live a muffin pan with 12 muffin liners, and divide the muffin mixture between the liners. Try to make them evenly sized.
- Optionally: top the muffins with a garnish, such as diced nuts, seeds or rolled oats.
- Bake in the middle of the oven for 20 minutes, or until a toothpick inserted into the middle of the muffins come out clean.
- Leave the muffins to rest for about 10 minutes to allow them to cool down before serving.
- Store leftovers at room temperature for up to 3 days, or freeze for up to 6 months.
- Add cream cheese frosting to turn these muffins into cupcakes!