top down of baked banana carrot muffins in muffin tin

Banana Carrot 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


  1. Pre-heat oven to 350°F.  Line approximately 16 muffin tins.
  2. Stir together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, white sugar, and brown sugar in a large mixing bowl. Set aside. 
  3. 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.
  4. 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.
  5. 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

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