A cross between banana bread and carrot cake, these muffins are a healthy alternative to a sugary breakfast; full of flavor, light, and moist, they’ll be your favorite all week long (if they last that long!).
Hiiii – happy Monday! I know Mondays can be oh so dreadful but have I got just the thing to brighten up your week!
That’s right, these Banana Carrot Muffins.
Once you have these light and flavorful muffins, your world will never be the same. I whipped these up a few weeks back while I was craving banana bread and carrot cake, but wanted something I could feel semi-healthy about eating.
I was blown away by how wonderful they turned out.
The carrots add an extra level of moistness to the muffins and bring in an extra bit of sweetness. Pair that with the sweetness of the bananas and there’s not much more you need.
While I do love sugar, and my old standby banana muffins have a crunchy streusel on top, I don’t miss the extra sugar on top of these muffins one bit. And for this streusel lover to not miss it one bit, that’s saying something right there.
Pecans do add that extra crunch to the muffins, but if you’re not into pecans or a crunch, you can leave them out. The true star here is the muffin itself – the moist, light, fluffy muffin that seems to melt in your mouth. YUMMILICIOUS!
Muffins Anytime!
I love making a batch of Banana Carrot Muffins on Sunday morning, enjoying them at a leisurely pace in bed with coffee and sunshine, and then savoring them all week long for a quick on-the-go breakfast.
How perfect it is to find a recipe that’s so versatile for the weekend and for the week ahead!
If you are in the mood for a little extra sweetness or somethin-somethin, these would be fabulous with a cream cheese frosting drizzle or maybe even some frosting. Cupcakes for breakfast anyone?!
For now, rejoice in the fact that you can have healthier breakfast muffins with fruits, vegetables, and all the flavor. 😉
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Banana Carrot Muffins
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Prep Time: 6 mins -
Cook Time: 17 mins
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Total Time: 23 minutes
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Yield: 18 muffins -
Category: Breakfast -
Method: Baking
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Pin RecipeDescription
A cross between banana muffins and carrot cake, these muffins are a healthy alternative to a sugary breakfast; full of flavor, light, and moist, they’ll be your favorite all week long (if they last that long!).
Ingredients
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1/2 cup butter, melted
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 1 cup carrot, shredded
- 2 bananas, mashed
- 1/2 cup pecan chips
Instructions
- Pre-heat oven to 350°F. Line muffin tin pan.
- Stir together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, white sugar, and brown sugar.
- Whisk together butter, eggs, and vanilla.
- Stir wet ingredients into dry ingredients. Stir in shredded carrot and mashed banana. Scoop batter into muffin tins, approximately 2/3 full. Top each muffin with approximately 1 1/2 teaspoons pecan chips. Bake for 16-20 minutes until muffins bounce back when lightly touched and/or a toothpick comes out clean.
Keywords: easy, healthy, vegetarian, brunch
OH! MY! GOODNESS! I just made these and they are sooooo delicious! So light and fluffy and just perfect!
Aren’t they amazing?! Seriously my new favorite! I’m so glad you liked them 🙂
Hi! Just wondering what I could replace the pecan chips with???
Hi Hannah! You could replace the pecan chips with chopped walnuts (or another chopped nut you prefer). I’ve also made them several times without anything on top, if you won’t miss the crunch, it’s also delicious!
Really tasty and easy! I was a bit unsure when my batter was quite sticky but they turned out great! I forgot about the topping and didn’t feel like I was missing anything. Only used half a cup of sugar and was sweet enough for us. Yum!
★★★★★
So happy to hear! Thanks for commenting!
Was looking for a great way to use up some extra carrots and bananas and I think I landed on a hit!! These look so good and I already have everything in my kitchen! Making some today and can’t wait to try them!!
★★★★★
YES! Don’t you love when you already have everything to make a recipe? I hope you love these as much as I do – can’t wait to hear!
Would give ten stars if I could!! These are the best muffins I have ever made!! I added a tad more cinnamon (just cuz I love the stuff lol) You are right it’s the perfect combo of banana bread and carrot cake!! This recipe is at the top of my favorites list!
★★★★★
That’s so awesome to hear, Joanie! I HAVE to make them again this weekend now, the craving is too real! Hah! Thanks so much for sharing!
So moist and delicious! Definitely a make again recipe.
★★★★★
Yes! So happy to hear you love them too!
Love this recipe. Making it for the second time. More importantly my kids love them and great way to sneak in some veggies to my son who doesn’t love veggies. Instead of shredding the carrots by hand I put them in my small food processor so the carrot pieces were a little smaller.
Love the food processor trick!
I wanted to use some shredded carrots and over ripe bananas I had and this recipe was perfect! I reduced the white sugar by 1/4 cup and used 3 small bananas instead of 2. Didnt have pecans but I had some hazelnuts I mixed in the batter bc I misread the recipe. My toddler loved them! Next time I will chop up the carrots a little smaller to avoid him picking some out.
★★★★★
So happy to hear! Thanks for commenting!
Thank you for this recipe! These are the softest, lightest and fluffiest muffins I’ve ever made and tbey were just delish! I only used 1/2 a cup of brown sugar and it was sufficient for us.
★★★★★
So glad you love them! Thanks for sharing! 🙂
Just made these (without the pecan chips for my picky son) and we all LOVED them. They are so fluffy and light! Definitely using this recipe on a regular!!!!!
★★★★★
So happy to hear! I make them sometimes without the pecans too and love them just the same! Thanks for commenting!
Happened to have some over ripe bananas in the freezer and some shredded carrots in the fridge so went ahead and made these muffins. Was done in a jiffy and they are perfect. Moist light and delicious! Made just a few minor adjustments with the sugar and used oil instead of butter.
★★★★★
Thanks for commenting – so glad to hear you enjoyed them! 🙂
I am so excited to try this recipe! do you think I can substitute whole wheat flour for the white flour to make a little healthier?
Hi Cynthia! I haven’t tried it myself, but since whole wheat flour is denser, most resources recommend reducing the amount of flour – I’d try 1 cup. Be sure to not overmix so hopefully they’ll be just as light and airy. 🙂 Can’t wait to hear how they turn out!
These are really good! I didn’t have enough carrot for the recipe so I used a purple sweet potato instead and they still turned out SO good.
Like someone else mentioned, the batter is very thick before adding the bananas and carrots (or sweet potato in my case) so I was a little worried at first. But yeah? Totally delicious!
★★★★★
What a fun change, Kadi – I love that you used what you had on hand! Thanks so much for commenting and rating! <3