Go Back
–+ servings

Banana Carrot Muffins Recipe

Megan
Banana carrot muffins are light and fluffy muffins filled with creamy mashed bananas and sweet grated carrots. These moist banana and carrot muffins are easy to make in a few simple steps for a delicious and easy to make breakfast, snack or even for meal prep.
5 from 1 vote
print it pin it
Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 38 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

  • 2 mixing bowls
  • 1 box cheese grater
  • 1 whisk
  • 1 - 2 12 count muffin pan
  • 12 cupcake liners
  • 1 large cookie scoop (3 tbsp, 45 ml)

Ingredients
  

  • 1¾ cup (210 g) all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ cup (113 g) melted butter
  • 1 cup finely shredded carrots (about 2 large carrots)
  • 1 cup mashed bananas (about 2 medium - large banana)
  • ½ cup (100 g) granulated sugar
  • ¼ cup (50 g) light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons (10 ml) vanilla extract
  • 2 - 3 tablespoons rolled oats for topping, optional

Instructions
 

  • Preheat the oven to 375 F (190 C) for at least 30 minutes before baking. Line (2) 12 ct. muffin pans with cupcake liners. 
  • Add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt to a mixing bowl. 
    1¾ cup (210 g) all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon , ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg
  • Place the butter in a small microwave safe bowl. Heat the butter in the mircrowave for 45 - 60 seconds or until the butter is melted.
    Shred the carrots using a box grater. Tip: Use the smaller holes. Set aside for now.
    ½ cup (113 g) melted butter, 1 cup finely shredded carrots
  • In another bowl whisk the bananas until thoroughly mashed. Then whisk in the butter and sugars until smooth and well combined. Once smooth and well combined whisk in the eggs and vanilla extract until smooth and well combined. Stir the dry ingredients into the wet ⅓ at a time then stir in the grated carrots. Do not overmix. A few flour streaks is fine.
    1 cup mashed bananas, ½ cup (100 g) granulated sugar, ¼ cup (50 g) light brown sugar, 2 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract
  • For more bakery style muffins, alternate filled and unfilled muffin wells. Use a 3 tablespoon sized cookie scoop to scoop the banana and carrot muffin batter into each of the muffin liners, alternating every other cup. Top the muffins with a few rolled oats if you like. 
    2 - 3 tablespoons rolled oats for topping, optional
  • Bake the muffins at 375 F (190 C) for 18 - 22 minutes. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back. 
    Cool the oat carrot and banana muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy.

Notes

Store: Place the banana carrot muffins in an airtight container at room temperature for up to 5 days. 
See the Variations section of the blog post to make these carrot banana muffins as mini muffins, to add mix-ins such as raisins or nuts, as well as easy swaps to make these banana carrot muffins with less sugar.
Keyword Banana and Carrot Muffins, Banana Carrot Muffin Recipe, Banana Carrot Muffins, Carrot Banana Muffins
did you make this recipe?tag @olivesnthyme on Instagram