Carrot Banana Muffins

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.

Jump to:

• Ingredients to Make Carrot Banana Muffins
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• FAQ
• Related
• Carrot Banana Muffins
• Food safety

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.

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

FAQ

Related

Looking for other recipes like this? Try these:

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.