Carrot banana muffins are the perfect hybrid between carrot cake and banana muffins. They're moist, flavorful, and can be made in one bowl. With easy storage options, these make the perfect make ahead snack!
These muffins are perfect year round. My kids love these muffins in their lunch and since they're so incredible easy to make, I bet you'll be making them on repeat.
This was inspired by my banana bread recipe on this site.
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Ingredients to Make Carrot Banana Muffins
Here are the main ingredients needed for this recipe. You'll find a complete list of ingredients listed in the recipe card below.
- Ripe Bananas - It's really important to use ripe bananas. These are sweeter and add to the delicious sweet banana flavor.
- Carrots - Make sure to use full carrots and grate them. Don't use pre-grated or matchstick carrots. They are too thick and quite dry.
- Egg
- Brown Sugar - This adds depth of flavor and sweetness.
- Pure Vanilla Extract
- Vegetable Oil - Important for moisture in the muffins.
- Flour
- Baking Soda - Helps the muffins rise.
- Salt
See recipe card for quantities and more tips.
Instructions
Here you'll find the basic steps to make these carrot banana muffins. See the recipe card for full instructions.
Combine mashed bananas, carrots, oil, egg, and vanilla. Mix to combine.
Add in flour, brown sugar, baking soda, and salt.
Mix to combine completely.
Place into oven at 350 fahrenheit and bake.
Hint: use the smallest grating hole to grate your carrots. If you use larger ones you'll end up with large chunks of carrot. I prefer smaller pieces.
Substitutions
Here are some options for substitutions in case you are looking for them.
- Eggs- instead of eggs, you can use unsweetened apple sauce. For every egg required in the recipe, use ¼ cup of unsweetened applesauce.
- Gluten Free - if you want to make these banana carrot muffins gluten free, simply use a gluten free flour. I recommend Bob's Red Mill Gluten Free 1:1 Flour.
- Vegan & Gluten Free. If you'd like to make this loaf gluten-free and vegan, simply substitute your eggs as indicated above and use a gluten free flour.
Variations
Looking for ways to alter this recipe, try these variations.
- Chocolate Chips - use milk chocolate chips for a slightly sweeter banana bread
- Nuts and - add guacamole, crispy onions or
- Kid friendly - make these into mini muffins by using a mini cupcake tray. It will make double the amount.
Equipment
You truly don't need any equipment to make this banana carrot muffin recipe. You can use a fork to mash up your ripe bananas and then fold in the rest of the ingredients with a spatula.
Most of the time I do end up using either an electric stand or electric hand mixer to make the process a bit easier.
Storage
Store your carrot banana muffins wrapped tightly in an airtight container at room temperature for up to 4 days.
These carrot banana muffins hold up well to freezing for up to 2 months wrapped tightly in plastic wrap and in an airtight container. Allow the muffins to thaw on the counter for about 2 hours before enjoying
Top tip
Measure your flour correctly. Do not use your measuring cup to scoop the flour. Instead use a spoon to spoon the flour into the measuring cup and then level it off. If you use the scoop, you can end up with excess flour that becomes packed down and your muffins will be dry.
FAQ
I don't recommend this. The matchstick carrots are quite thick and pre-grated carrots tend to be dry so they won't bring enough moisture to the muffins.
You are using carrot and banana which are healthy, however this recipe was not developed to be a health muffin recipe. We do use brown sugar and oil as well.
Related
Looking for other recipes like this? Try these:
Carrot Banana Muffins
Ingredients
- 3 Ripe Medium Bananas
- ½ cup Light Brown Sugar
- 1 Large Egg At room temperature
- ⅓ cup Vegetable Oil
- 1 teaspoon Pure Vanilla Extract
- 1 cup Grated Carrots
- 1 cup All Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
Instructions
- Preheat oven to 350 degrees F. Fill muffin tray with 12 liners.
- In a medium bowl, mash bananas. Pour in vegetable oil, vanilla, carrots and eggs. Beat with electric hand mixer to combine. 1-2 minutes. Mix until combined.
- With the mixer on low speed, gradually pour in dry ingredients - flour, baking soda, and salt. Mix until just combined.
- Distribute into 12 muffin liners and bake for 15-20 minutes or until a toothpick inserted into the centre comes out clean.
Food safety
Here are some helpful food safety tips when baking.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Maria says
How much vegetable oil - I don’t see the measurement???
Blair Braz says
My apologies! It needs 1/3rd cup. Hope they turn out well.