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banana carrot muffin on plate with wrapper peeled

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!).
4.98 from 38 votes
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Course: Breakfast
Cuisine: Breakfast
Prep Time: 6 minutes
Cook Time: 15 minutes
Servings: 16 -18 muffins
Calories: 145kcal
Author: Becca Mills


  • 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: Looking to reduce sugar? You can reduce the granulated sugar amount by half (or reduce each by half), per several reader suggestions, with good results. I would recommend using both granulated and brown sugar for texture purposes. The original recipe is as written above. 


Serving: 1muffin | Calories: 145kcal | Carbohydrates: 16.8g | Protein: 2g | Fat: 8.2g | Sodium: 115mg | Fiber: 0.9g | Sugar: 8.8g
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