A cross between banana bread and carrot cake, these muffins are a healthier alternative; 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.
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 one includes the sugars.
Next up, beat together the room temperature eggs, butter, and vanilla in a separate bowl.
Stir the wet ingredients into the dry – gently – you don’t want to overmix the muffin batter. Especially because next up you’re going to stir in the mashed bananas and shredded carrots.
Tips for Making Carrot Muffins
While Banana Carrot Muffins are easy to make, there are a few key tips to make them spot on.
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 in seamlessly – a perfect for hidden veggies for your little ones!
If you’re looking for more carrot texture, use a thicker grate on the carrots or a food processor to shred them.
Use overripe bananas. The riper your bananas, the more flavor, moisture, and sweetness the muffins will have. I like mine to be preeeetty brown before using them.
Don’t overfill the muffin cups. Yes, this batter can fill 12 muffin tins almost to the top, however, I find the tops of the muffins (with the pecans) doesn’t quite bake all the way through when you do this.
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.
What Makes This Recipe Work
I mean, banana carrot muffins are healthy – right? There are carrots and there are bananas. That’s my logic (although I realize they could be healthier with some added swaps – balance!).
The carrots! They add an extra level of moistness to the muffins and bring in an extra bit of sweetness. Paired with the sweetness of the bananas, there’s not much more you need.
The pecans! While I do love a classic streusel topping, the muffins are sweet enough they don’t need a boost, and the pecans on top contribute a burst of texture and crunch.
What about pecan substitutions? Easily add chopped walnuts or hazelnuts to the top of the muffins, or omit all nuts and enjoy the muffins as is.
Storing 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.
How perfect it is to find a recipe that’s so versatile for the weekend and for the week ahead!
I place them in an airtight container for up to 3 days and then will store them in the fridge. I always reheat them before enjoying by placing the muffins in the microwave for a few seconds.
What about freezing? I’m happy to report that these muffins freeze beautifully! I make sure they’re in an airtight container or wrapped up. Once ready to enjoy, thaw them in the fridge or on the counter the night before.
Love muffins? Check out these other recipes!
- Pear Muffins with Oat Streusel
- Apple Cider Muffins
- Mini Pumpkin Coconut Muffins
- Small Batch Banana Chocolate Muffins
A cross between banana muffins and carrot cake. They’re full of flavor, light, and moist, they’ll be your favorite all week long (if they last that long!).
- 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 carrots, shredded (~2 medium)
- 3/4 cup mashed bananas (~2 large)
- 1/2 cup pecan chips
- Pre-heat oven to 350°F. Line approximately 16 muffin tins.
- Stir together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, white sugar, and brown sugar in a large mixing bowl. Set aside.
- In another bowl, whisk together butter, eggs, and vanilla. Stir the wet ingredients into dry ingredients until just mixed. The batter will seem extra thick – don’t worry! Gently stir in the 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 15-20 minutes until muffins bounce back when lightly touched and/or a toothpick comes out clean.
- Serve warm. Let any leftovers cool completely and store in an airtight container.
Update: if you are concerned about the amount of sugar in the muffins, you can reduce each sugar amount by half. The original recipe is as written above.
- Category: Breakfast
- Method: Baking
- Cuisine: Breakfast
- Serving Size: 1 muffin
- Calories: 145
- Sugar: 8.8. g
- Sodium: 115 mg
- Fat: 8.2 g
- Carbohydrates: 16.8 g
- Fiber: .9 g
- Protein: 2 g
Keywords: easy, healthy, vegetarian, brunch