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Banana Carrot Muffins

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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!).

Banana Carrot Muffins // Fork in the Kitchen

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.

Banana Carrot Muffins // Fork in the Kitchen

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.

Banana Carrot Muffins // Fork in the Kitchen

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!

Banana Carrot Muffins // Fork in the Kitchen

Banana Carrot Muffins // Fork in the Kitchen

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!

Banana Carrot Muffins // Fork in the Kitchen

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 // Fork in the Kitchen

Banana Carrot Muffins

★★★★★

4.9 from 19 reviews

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Description

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!).

Scale

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

  1. Pre-heat oven to 350°F.  Line muffin tin pan.
  2. Stir together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, white sugar, and brown sugar.
  3. Whisk together butter, eggs, and vanilla.
  4. 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.
  • Category: Breakfast
  • Method: Baking

Keywords: easy, healthy, vegetarian, brunch

Recipe Card powered by
Banana Carrot Muffins - 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!).

Reader Interactions

Comments

    • 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!

      Reply

  3. 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!

    ★★★★★

    Reply

  4. 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!!

    ★★★★★

    Reply

      • 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!

        ★★★★★

        Reply

  6. 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.

    Reply

  7. 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.

    ★★★★★

    Reply

  8. 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.

    ★★★★★

    Reply

  9. 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!!!!!

    ★★★★★

    Reply

  10. 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.

    ★★★★★

    Reply

  11. 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?

    Reply

    • 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!

      Reply

  12. 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!

    ★★★★★

    Reply

  16. 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

    Reply

  17. 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.

    ★★★★★

    Reply

    • 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!

      Reply

  18. 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! 🙂

    Reply

    • 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!

      Reply

  19. Anca k

    Delicious. I think I used too much sugar, they’re a little too sweet, but very moist and fluffy.

    ★★★★★

    Reply

    • 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. 🙂

      Reply

    • 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!!

      ★★★★★

      Reply

  22. 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.

    ★★★★★

    Reply

  23. 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.

    ★★★★

    Reply

  24. 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!!

    ★★★★★

    Reply

  25. 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.

    ★★★★★

    Reply

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