Banana Carrot Muffins are a healthier cross between banana bread and carrot cake in the best way possible. They’re light, fluffy, and moist from the mix of extra ripe bananas and freshly shredded carrots. Meal prep them for a quick on-the-go breakfast or enjoy them for a relaxing weekend brunch. Either way, you’ll fall in love with these muffins!
Prepare to fall head over heels for a muffin, one that’s loaded with ripe bananas and shredded carrots, at that. Yes, that’s right, you’re about to fall in love with a muffin made with fruit AND vegetables. This is happening, and there’s nothing to be ashamed of.
Banana Carrot Muffins are definitely changing the breakfast game with their light, fluffy, moist texture that’s unrivaled. You’ll love that you can sneak in some veggies and enjoy a quick on-the-go breakfast when life gets hectic, or lounge around on a Saturday morning with a hot cup of coffee and a plate of warm muffins.
They’re freezer-friendly, too, so there’s no worry about any going to waste (but once you try them, you’ll know that’s not possible anyway ;)). So many ways to enjoy these muffins, you truly can’t go wrong. They’re so easy to make they will be on REPEAT. So let’s get to baking now, shall we?
What You’ll Need to Make these Muffins
These muffins are made with simple pantry ingredients that you likely already have. No need to worry about running to the store when the craving strikes – or when those bananas need to be baked with ASAP.
- All-Purpose Flour
- Granulated and Brown Sugar – see the note in the recipe card regarding sugar if you’re looking to reduce.
- Baking Soda and Baking Powder – both help give us the beautiful texture of these muffins.
- Cinnamon – adds such a subtle warmness to the muffins.
- Butter – I always recommend using unsalted butter so we can add our own amount of salt to the batter.
- Eggs – best incorporated at room temperature (but if I’m being honest I’m not always that prepared and it’s been ok).
- Vanilla Extract – make sure it’s real vanilla extract for the best flavor.
- Shredded Carrots – I highly recommend buying whole carrots and shredding them using a box grater (affiliate link) for the best texture. Read more about this below in my recipe tips!
- Ripe Bananas – just like banana bread, the darker and more ripe the bananas, the better!
- Pecans – texture for the top of the muffin, you could easily substitute walnuts or almonds. You can also omit if you prefer, too!
How To Make Banana Carrot Muffins
The joy of making these muffins is how quick and easy they are to throw together. Which makes them perfect for lazy weekend mornings, or quick meal prep during the week.
Like any basic muffin recipe, you’ll start by whisking together the dry ingredients in a large bowl. This recipe includes the sugars in the dry ingredients. Combining the dry ingredients ensures they all are properly mixed with the wet ingredients without overmixing the batter, so it’s definitely recommended to do so.
Then, in a separate bowl, beat together the room temperature eggs, butter, and vanilla extract. Once they are combined, stir the wet ingredients into the dry ingredients – gently. Don’t want to overmix the muffin batter or they may end up with a tough texture.
The batter will seem extra-thick at this point but don’t panic! There is so much moisture coming from the bananas and carrots that it evens out in the end. So instead of continuing to stir in the dry ingredients, add in those fruits and veggies and gently fold them into the batter.
With the batter just mixed, fill 12 muffin tins about 2/3rds of the way full. If desired, top the muffins with chopped pecans before baking for added texture and health benefits.
If you’re not into pecans, you can use walnuts or almonds, or simply omit them altogether. While I do love a classic streusel topping, the muffins are sweet enough and I don’t think they don’t need a boost. The pecans on top contribute a burst of texture and crunch.
Bake the muffins until the edges are golden brown and the tops bounce back when lightly touched. You can also stick a toothpick in the center and if it comes out clean, your muffins are ready.
Tips for Making Carrot Muffins
While Banana Carrot Muffins are easy to make, there are a few key tips to ensure your success and to make sure the muffins are every bit as delicious as possible!
SHRED YOUR OWN CARROTS
Yes, grab your whole carrots and shred them yourself. I use the fine shred on my box grater to create a thin, grated carrot. It provides extra moisture to the muffins and blends seamlessly into the muffins creating a wonderful texture. The fine shred is also perfect for hiding veggies into the muffins if you need to sneak them in for your little ones!
If you’re looking for more carrot texture, use the larger holes on a box grater (affiliate link), or shred them using a food processor to shred them. I don’t recommend pre-shredded carrots, but they will work if needed in a pinch.
USE OVERRIPE BANANAS
The riper your bananas are, the more flavor, moisture, and sweetness the muffins will have. I recommend waiting until your bananas are really quite brown before making the muffins.
Want to be sure you always have bananas on hand for when the craving strikes? You can freeze whole bananas and then use them in baking recipes. Just thaw them in the peel, then remove the peel, and use the bananas AND all the juices that are released from the thawed banana.
DON’T OVERFILL THE MUFFIN CUPS
The batter for this recipe can fill 12 muffin tins without any remaining batter when they’re filled all the way to the top. However, I don’t recommend filling the tins that full. When you add the pecans to the top of the batter and fill the tins completely full, the tops don’t quite bake all the way through.
Instead, I recommend filling the tins about 2/3 of the way full, leaving enough space so they will rise and bake completely on the top. This does result in slightly smaller muffins, however, it’s definitely not a deal-breaker.
What is the best way to store the muffins?
I love making this Banana Carrot Muffin recipe 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. Oh, how perfect it is to find a recipe that’s so versatile for the weekend and for the week ahead! The joys of being a household of one: I don’t have to share my Banana Carrot Muffins.
To store any leftover muffins, place them in an airtight container for up to 2 days and then will store them in the fridge. I always reheat the muffins before enjoying them by placing the muffins in the microwave for a few seconds, but then again, I’m a sucker for warm baked goods. You can absolutely enjoy them at room temperature, too.
Frequently Asked Questions
I’m happy to report that these muffins freeze beautifully! I recommend wrapping each one individually in freezer paper or plastic wrap. They also do well in Stasher Bags with as much air squeezed out as possible. Once ready to enjoy after being frozen, thaw the muffins in the fridge or on the counter the night before.
You can use chopped walnuts, sliced almonds, or simply omit the nuts altogether.
Yes, see the note section in the recipe card for more information. Many readers have reduced the amount of sugar with success.
Absolutely!
Yes, you could mix the nuts into the batter or add raisins if you’d like!
More Muffin Recipes to Love
- Pear Muffins with Oat Streusel
- Apple Cider Muffins
- Mini Pumpkin Coconut Muffins
- Small Batch Banana Chocolate Muffins
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Banana Carrot Muffins
Equipment
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 granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter melted and slightly cooled
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup carrots finely shredded (~2 medium)
- 3/4 cup mashed bananas ~2 large
- 1/2 cup pecan chips
Instructions
- Pre-heat oven to 350°F. Line approximately 16 muffin tins.
- In a large mixing bowl, stir together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar. Set aside.
- In a separate medium bowl, whisk together the melted butter (slightly cooled), eggs, and vanilla. Stir the wet ingredients into dry ingredients until just incorporated. The batter will seem extra thick at this point but don't worry, that's normal! Gently stir in the shredded carrot and mashed banana until fully combined, but don't overmix.
- Scoop batter into muffin tins, approximately 2/3rds full. Top each muffin with approximately 1 1/2 teaspoons pecan chips, or as desired. Bake the muffins for 15-20 minutes until muffins bounce back when lightly touched and/or a toothpick comes out clean.
- Let the muffins cool in the pan for 2-3 minutes before transferring to a wire rack. Serve once the muffins are cool enough to handle, yet still warm. Let any leftovers cool completely and store in an airtight container at room temperature for 1-2 days, or in the fridge.
Gloria Medina
OH! MY! GOODNESS! I just made these and they are sooooo delicious! So light and fluffy and just perfect!
Becca
Aren’t they amazing?! Seriously my new favorite! I’m so glad you liked them 🙂
Hannah Raucb
Hi! Just wondering what I could replace the pecan chips with???
Becca
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!
Hananja
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!
Becca
So happy to hear! Thanks for commenting!
Joanie
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!!
Becca
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!
Joanie
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!
Becca
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!
Michelle
So moist and delicious! Definitely a make again recipe.
Becca
Yes! So happy to hear you love them too!
Tisha
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.
Becca
Love the food processor trick!
April
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.
Becca
So happy to hear! Thanks for commenting!
Nzokuhle
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.
Becca
So glad you love them! Thanks for sharing! 🙂
Lindsay
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!!!!!
Becca
So happy to hear! I make them sometimes without the pecans too and love them just the same! Thanks for commenting!
ANGELLA ANDERSON
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.
Becca
Thanks for commenting – so glad to hear you enjoyed them! 🙂
Cynthia
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?
Becca
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!
Kadi
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!
Becca
What a fun change, Kadi – I love that you used what you had on hand! Thanks so much for commenting and rating! <3
Rehana
Can I double this recipe?
Becca
Absolutely! Enjoy!
Kristal
These were very tasty and easy to make.
Becca
Glad you enjoyed them! 🙂
Elisha
Made this recipe in a pan loaf to make a cake. It was delicious, thank you!
Becca
What a good idea! I’m going to have to give this a try!
Fatima
Hi Becca,
Thank you for sharing the yum recipe!
I made this yesterday and I have my 22 months little boy as my helper.We both enjoyed and it is more pleasurable when my little one loves it.It is very nice ,light and fluffy!
Cheers
Fatima
Becca
That’s so sweet, Fatima! I’m glad you both enjoyed them!
Lisa
Great muffins. 🙂 Subbed veg oil for melted butter, sunflower seed kernels in the batter and on top, added chopped candied ginger. Thanks for being the top result when I googled banana carrot muffins.
Becca
Thank YOU for leaving a rating so Google keeps showing others the recipe, too! It definitely makes a difference and I appreciate it!! 🙂 I love your additions – YUM candied ginger! – I’m going to have to try them out next time I make these!
dina
Hi there seems like a perfect recipe-I’m planning to use it to practise cooking skills in school. We will be using cupcake holders instead of muffins-just wanted to ask how many we would be able to make using the recipe. We have 30 children in our class, will this recipe be enough for 1 cupcake each? Thank you so much, really excited to give it a try! 🙂
Becca
I love that you’re using the recipe to help kids learn cooking skills! Since cupcake and muffin holders are typically the same size (unless you’re doing mini?), you’ll be able to get about 18 muffins/cupcakes out of this recipe. I’d recommend doubling (or x1.5) the recipe for your group of 30. Can’t wait to hear how it turns out!
dina
Brilliant! Thank you so much-will let you know how it turns out! 🙂
Anca k
Delicious. I think I used too much sugar, they’re a little too sweet, but very moist and fluffy.
Becca
Happy to hear they were still delicious for you!
Andrea WILLOWS
Just made these as I had some bananas that had gone so far even my husband wouldn’t eat them. Cant beleive that something that was on the way to the bin could taste so nice. Didnt put the nuts on as didnt have any but will try it with nuts next time. Thanks for sharing the recipe. Will definitely be making again.
Becca Mills
Yes! It’s the perfect way to use up “old” bananas! Thanks, Andrea!
Lucka
Tasty! ☺️
Becca
So glad to hear you enjoyed! 🙂 Thank you!
Janessa
These are so good! Just made them this morning. Do you store leftovers in the fridge?
Becca
So glad you enjoyed! I usually just store them in a container and leave them out of the fridge (mostly because they’re eaten in a day or two). I’ve also stuck them in the freezer if I know I want to save them for a breakfast-on-the-go later on. 🙂
Janessa
Thanks!
Joanie
I made a triple batch and had so many extras that I froze some and had some stored in a Ziploc bag in the fridge cuz any fruit muffin will go bad pretty quick if not refrigerated. Pop them in the microwave for about 30 seconds and they are warm and delicious!!
Kristin
Moist and delicious! My 2 year old loves them. I used an egg substitute and maple syrup instead of white sugar. I will definitely make them again.
Becca
Happy to hear! 🙂
Ana
I tried this recipe because, like everyone else here, I had one too many ripe bananas and a lot of carrots. Just by reading the ingredients I could tell that this had waaaaaaay too much sugar in it. Cut off the brown sugar completely. Added a handful of raisins just for giggles. The recipe made 18 very small muffins, which is fine but next time I’ll use a bigger muffins tin and make less but bigger muffins.
Joanie
I made a triple batch and had so many extras that I froze some and had some stored in a Ziploc bag in the fridge cuz any fruit muffin will go bad pretty quick if not refrigerated. Pop them in the microwave for about 30 seconds and they are warm and delicious!!
Becca
Love the tips! Thanks for commenting, Joanie!
Tisha
I’ve made this a couple of times. I substituted whole wheat pastry flour and omited the nuts. My picky son loves them and he typically refuses to eat any veggies.
Becca
Love it! Thanks for commenting, Tisha!
Sofia
Delicious!! Turned out great! I’ll be making these often!
Becca
Glad you enjoyed, Sofia!
Jessica Collins
This was amazing!! We (my 3 yr old and I) added some raisins and a few pecans to the mix and then used the pecans on top (killer idea to replace the strussel with nuts by the way!). Its was so easy and fun and delicious! Thank you!
Becca
I love that you made them with your 3 year old! Happy to hear you enjoyed them, and love the additions! 🙂 Thanks for commenting!
Sobia Iqbal
Hi there just wanted to ask would dark brown sugar be okay? It’s all that’s available right now ☹ also do you measure solid butter or melted butter? And finally would coconut oil work instead and if so, would you measure it solid or melted? Sorry for so many questions! 🙈
Becca
Hi Sobia! Ask away! 🙂
It’s absolutely ok to substitute dark brown sugar for the light. For the butter, measure it solid, then melt. For this recipe, 1/2 cup will equal one stick of butter. As far as substituting coconut oil for the butter, it can be done (with a 1:1 replacement) but you will likely have a different texture/flavor than it does with butter, since coconut oil obviously doesn’t act the exact same as butter. It will taste more like coconut. If using coconut oil, measure it solid and then melt. I hope this helps! I’d love to hear how they turn out!
Catherine
I was looking for an easy and healthy recipe to do with a group of children in a school cooking club and came across this recipe. All my attempts at baking muffins before had all failed so I was not optimistic. I should not have worried. The results were amazing! The muffins came out tasty, moist and fluffy. I changed the recipe slightly and put only 100g of sugar. I also added milk so the mixture was not too hard. Because we are a no-nut school I also swapped nuts for sultanas and added a slice of banana on top. I pteheated the oven to 200C and cooked muffins for 5 minutes at that heat and then reduced the temperature to 180C for remaining of the time. Thank you for a gorgeous recipe ??
Becca
I’m so happy to hear, Catherine! 🙂 Thanks so much for your thoughtful comment!
Jesse
These are addicting and delicious! I love the addition of the pecans and feel way better about adding them rather than having a streusel topping.
Becca
I’m so glad you love them, Jesse! Thanks so much for commenting!
Sabrina
Out of all of the quaratine banana muffin recipes I’ve made, these are the best! I added some raisins and a dash of nutmeg and ginger. Delicious!
Becca
I’m so glad you enjoyed them, Sabrina! Love the additions!
Sobia Iqbal
Hey! Thank you for replying to my questions so quick! And sorry for accidentally posting under someone else’s comment- didn’t realise I’d done that 🙈 so I made a few changes because there was a banana bread recipe I’ve been wanting to try but the bananas in our house never ever turn brown enough to use so I wanted to make the most of it and combine recipes hahaha. I melted the butter and sugar together and added the bananas and boiled for 5 mins to caramelize them. I also added walnuts to the mix and topped them with streusel and flaked almonds. I also only used half the white sugar since everyone was saying they’re sweet enough. Finally I added some nutmeg and ginger and made 24 miniature cupcakes. They turned out so so good! In love with the flavours 😍 thank you so much! X
Becca
Sounds delicious! I’m so glad you enjoyed and were able to combine the recipes, too. So fun! 🙂
Claudia
Delicious! Incredibly easy to make and super moist. Husband and toddler approved. I used whole wheat flour, Flaxseed meal, less sugar and added raisins and chocolate chips to a few as a special treat.
Becca
YUM! Thanks so much, Claudia!
Mary
The best muffins hands down! I just finished my third batch-you can’t fail with this recipe. I know because I never measure my bananas or carrots and each time my husband raves about them. Thank you for this recipe!
Becca
So awesome to hear, Mary! Thank you so much for commenting – I’m so glad you love them as much as I do! 🙂
Owami M
Wow!!! This is an amazing recipe! At first I thought ‘why would I eat carrot and banana’ but eventually I made it and it is so delicious my family finished them so quickly! I recommend adding oats to the batter and 1/4 teaspoon extra cinnamon on top, and bake it for and extra ten minutes. Again this recipe is so delicious and healthy I highly recommend it, it is easy for any beginner baker. Please keep posting more recipes like this one! I think most of us would appreciate it!
Becca
Thank you so much, Owami! I’m so so glad you enjoyed, and love the addition of oats to the batter, I’ll have to give that a try!
Candy
Thank you for this recipe. It is my go to and we love it. The only change I have made is halved the butter and replaced the other half with vanilla yogurt and it is amazing. Thank you again.
Becca
So glad you enjoyed, Candy! Thanks so much for commenting and letting us in on your delicious swap!
Chrissie
I jus made these for my 18 month old daughter and it was a hit. She had 5 mini muffins. I added an extra banana and just added 1/8 cup brown sugar to compensate for all the sugar. I also omitted the nut topping cause i didnt have any. The recipe made 3 dozen mini muffins and I baked them for 14 minutes. This recipe is definitely a keeper. Thanks so much.
Becca
Thanks for sharing, Chrissie! I’m so glad you both enjoyed!
Kathleen
These were sooo good! Definitely adding to the rotation for ripe bananas. Moist and flavorful! The whole family loved them!
Becca
I’m so glad to hear! Thanks, Kathleen!!
Lucy
Loved these, so moist and bursting with both carrot and banana (my bananas were huge!) – I halved the sugar and used half plain/half whole meal flour – perfect.
Thanks again
Becca
I’m so glad you loved them! Thanks, Lucy!
Jenn
I omitted the pecans (because my kids won’t eat them) but otherwise this recipe was absolute perfection. Not too sweet and super moist. Will definitely make them again!
Becca
I’m so glad to hear! Thanks, Jenn!
Lauren
I made my husband stop on the way home for the one ingredient I was missing so I could make them that day. After seeing the recipe, I had to have them.
I have gone dairy free while breastfeeding, so I used plant based butter but couldn’t tell a difference in taste. Next time I may try the suggestion of cutting the sugar in half because I think the banana made it sweet enough on its own.
I used Fork in the Kitchen’s streusel recipe on top instead of pecans and wished I had doubled that!
Can’t wait to make them again!
Becca
Love that you added streusel! YUMMY! Thanks so much, Lauren!
Kelley
Made these for breakfast, I love having the grated carrots in them and so easy to do! Will have to make them for the grandkids. Taking them to my parents also to share. What a wonderful healthy way to stay the day. Another winner.
Becca Mills
So glad you enjoyed and are able to share! 🙂
Jamie
Absolutely delish! The perfect flavor for spring and easy to follow directions! One of my new go to recipes that my family loved!!!
Becca Mills
I’m so glad to hear! Thanks, Jamie!
Amy
These banana carrot muffins are absolutely delicious!! The key is to use very overripe bananas so they are super sweet! Very easy to follow recipe. I’ve made them twice so far and my coworkers gobble them up! They are now my favorite breakfast must-haves!
Becca Mills
I’m so glad to hear, Amy! Thank you so much!!
Cindy Olivier
The most amazing muffins. Everybody should make these..
Becca Mills
So glad you love them! Thanks, Cindy!!