These healthy Carrot and Banana Muffins are where the sweet flavors of carrot cake and banana bread meet in the form of a soft and fluffy muffin! Made with wholesome ingredients and ready in 30 minutes, they're perfect for the spring months. I love to make these muffins when I have some bananas that are starting to turn brown and I'm craving a little treat.
As a dietitian, I fully appreciate a baked good that has less added sugars and still tastes amazing. And the combination of carrots and bananas are an easy way to add natural sweetness! I like to use oat flour because it has more fiber and protein than all-purpose flour and it adds a mild nutty flavor that's more subtle than white whole wheat flour.
These are the best muffins for a healthy snack or easy breakfast for busy mornings. They're moist and have a slightly sweet flavor with a bit of texture from the carrots that just takes them to the next level. And the best part is that if you have leftover muffins, you can freeze them and heat one up when the craving strikes. They're also great for adding to school lunches or after school snacks.
If you're looking for more recipes to use up overripe bananas, make these Blackberry Banana Bread Muffins, Banana Oatmeal Pancakes, or easy 4 Ingredient Oatmeal Cookies.
More Healthy Baking Recipes Using Bananas
- 4 Ingredient Banana Oatmeal Cookies
- Healthy Banana Bread
- Blackberry Banana Oatmeal Muffins
- Banana Pumpkin Muffins
- Pumpkin Banana Bread
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Key Ingredient Notes and Substitution Ideas
These healthy banana carrot muffins are made with wholesome ingredients. Below are some ingredient notes. Check the recipe card at the bottom of this post for measurements.
- Bananas - overripe brown bananas work best. The more ripe and brown a banana becomes, the sweeter it is and the more pronounced the delicious banana flavor. You want it to be speckled but not completely brown. Pro tip: peel and freeze bananas when they're starting to brown and then thaw them to use in baked goods. In a time pinch, you can also heat them from frozen in the microwave in 20-30 seconds intervals, mashing them in between until thawed.
- Carrots - for this recipe, I suggest using a large carrot and grating it yourself. Packaged pre-shredded carrots work as a shortcut, but I'd suggest giving them another run-through with your knife.
- Oat Flour - oat flour works great for baked goods. It contains more protein than all-purpose flour or almond flour and is a source of dietary fiber for a healthy gut. It also provides several other important nutrients including antioxidants and B vitamins. If you prefer, feel free to substitute with all-purpose flour. If you're gluten-free, be sure the label on your oat flour says gluten-free because oat flour can be processed in facilities that also process gluten-containing foods and can be contaminated.
- Brown Sugar - this recipe will only use a half cup of brown sugar because the carrots and banana also add sweetness. You can substitute brown sugar with coconut sugar if you prefer. Coconut sugar is similar to brown sugar in flavor, but it's made from the sap of a coconut tree that gets cooked down into a brown syrup and crystalized.
- Avocado Oil - avocado oil has a mild flavor similar to vegetable oil so it's great for baking. It contains monounsaturated fats that have been shown to support brain health and heart health. If you're looking for a substitute, extra virgin olive oil works and has a bolder flavor.
- Eggs - a couple of large eggs bind the muffins to give them structure. They also add protein and fat-soluble vitamins. Use eggs at room temperature for the best results.
- Vanilla Extract - just a teaspoon of vanilla extract brings all the flavors together.
- Cinnamon & Nutmeg - warm spices like ground cinnamon and nutmeg pair great with carrots and bananas.
- Baking Powder & Baking Soda - leavening agents for fluffy muffins to help them rise.
- Kosher Salt - a pinch of salt to bring out the sweetness.
- Optional Add-Ins - add some dark chocolate chips or golden raisins (or both!) for a bit of extra sweetness and texture. Chopped nuts like pecans or walnuts are other good additions.
How to Make Carrot and Banana Muffins
Below are the directions for how to make this easy recipe with some photos that I hope are helpful! Check the recipe card at the bottom for the full recipe.
- Step 1 - Preheat the oven to 350℉ (177°C). Prep a 12-cup muffin tin by either spraying it with cooking spray or using muffin liners. In a medium mixing bowl whisk the oat flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt together. Set aside.
- Step 2 - Finely grate the carrots using a box grater. Mash the bananas using either a potato masher or a fork until they are almost liquid. In a separate large bowl, combine the eggs, avocado oil, vanilla extract, carrots, and mashed banana. Whisk it together until it's well combined.
- Step 3 - Mix the dry ingredients (the flour mixture) in with the wet ingredients and stir until just combined. I do this part gently with a spatula. Gently fold in the chocolate chips, raisins, or nuts if using.
- Step 4 - Spoon the muffin batter into the prepared muffin pan, filling each ¾ of the way full. Bake in the preheated oven for 20-25 minutes or until golden brown and an inserted toothpick comes out clean. Let them cool at least 10-15 minutes before enjoying!
Hint: Don't over mix the batter or these carrot and banana muffins will turn out tough! You just need to stir in the dry ingredients with the wet until they are combined.
Dietitian Tip
You don't need a lot of added sugar for these healthy muffins because the bananas & carrots are a great way to add natural sweetness! Ingredients like vanilla, cinnamon, and salt enhance the sweetness of the muffins too!
Video of How to Make Carrot and Banana Muffins
Here is a video showing how to make this recipe that I hope is helpful.
Variations
The best part of making carrot and banana muffins at home is that you can customize them to your taste! Below are some ideas:
- Oil-Free - if you want to make this muffin recipe oil-free, you can replace the avocado oil with Greek yogurt. I've made them both ways. They aren't quite as moist without the avocado oil, but they still taste delicious! To add some moisture, you can add a couple tablespoons of almond milk or regular milk along with the Greek yogurt.
- Vegan - make it vegan by using flax eggs.
- Peanut Butter Banana - replace a tablespoon or two of the avocado oil with peanut butter for a nutty flavor.
- Apple Cinnamon - replace half cup of the carrots with applesauce or add in chopped or grated apples and a half teaspoon of extra cinnamon for a slightly sweeter flavor.
Storage for Carrot and Banana Muffins
*Tip for storing - let the muffins cool completely and then line an airtight container with a paper towel and add the muffins in a single layer on top of the paper towel. Add another paper towel on top to absorb excess moisture and avoid condensation that will make your muffins soggy.
- *Tip for storing - let the muffins cool completely and then line an airtight container with a paper towel and add the muffins in a single layer on top of the paper towel. Add another paper towel on top to absorb excess moisture and avoid condensation that will make your muffins soggy.
- Room temperature - store in an airtight container at room temperature for 2-3 days.
- Refrigerator - store in an airtight container in the fridge for up to 5 days.
- Freezer - for longer storage, store in an airtight container in the freezer for up to 3 months. Reheat in either the microwave or oven.
Expert Tips
- Sift the flour and measure it with a kitchen scale for accuracy.
- Finely grate the carrots so they melt into the muffins. I use a box grater for this. If using pre-shredded carrots, chop them finer with a knife. If the pieces of carrot are too thick, the texture of the muffin will be off.
- The more brown the banana, the sweeter it will be.
- Let the muffins cool for a couple of minutes in the muffin pan before transferring them to a wire rack or plate.
FAQ
While healthy means something different to everyone, these Banana Bread Carrot Muffins are a nutrient-rich option. They contain dietary fiber for gut health, heart healthy avocado oil that contains fatty acids important for brain health, and nutrients like antioxidants, vitamin C, and potassium from the banana and carrots. These muffins are lower in sugar and saturated fats than many baked goods.
I haven't tried it yet, but I don't see why not! My suggestion is to add the batter to a loaf pan and cook it for 45-55 minutes or until a toothpick comes out clean.
You can easily make this recipe gluten-free by using certified gluten-free oat flour. Be sure the label says "gluten-free" because oat flour can be processed in facilities that also process gluten-containing foods and can be contaminated.
Related
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Perfect for Pairing
These are my favorite dishes to serve with Carrot and Banana Muffins:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Healthy Carrot and Banana Muffins (Easy & Fluffy)
Equipment
- 1 spatula
- 1 muffin pan (12 cup)
Ingredients
Dry Ingredients
- 1½ cups oat flour (180g), use certified gluten free oat flour to make these GF
- ½ cup brown sugar (or coconut sugar)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
Dry Ingredients
- 2 large eggs
- ¼ cup avocado oil
- 1 teaspoon pure vanilla extract
- 1 cup grated carrots (about 1-2 large carrots)
- 1 cup mashed bananas (about 2-3 bananas)
Optional Add-Ins
- ½ cup golden raisins (or regular raisins)
- ½ cup dark chocolate chips
Instructions
- Preheat the oven to 350℉ (177°C). Prep a 12-cup muffin tin by either spraying it with cooking spray or using muffin liners. In a medium mixing bowl whisk the oat flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt together. Set aside.
- Grate the carrots using a box grater. Mash the bananas using either a potato masher or a fork until they are almost liquid. In a separate large bowl, combine the eggs, avocado oil, vanilla extract, carrots, and banana. Whisk it together until it's well combined
- Mix the dry ingredients (the flour mixture) in with the wet ingredients and stir until just combined. I do this part gently with a spatula. Gently fold in the chocolate chips and golden raisins if using.
- Spoon the muffin batter into the prepared muffin pan, filling each ¾ of the way full. Bake in the preheated oven for 20-25 minutes or until golden brown and an inserted toothpick comes out clean. Let them cool at least 10-15 minutes before enjoying!
- Hint: Don't overmix the batter or these carrot and banana muffins will turn out tough! You just need to stir in the dry ingredients until they are combined.
Video
Notes
- Sift the flour and measure it with a kitchen scale for accuracy.
- Finely grate the carrots so they melt into the muffins. I use a box grater for this. If using pre-shredded carrots, chop them finer with a knife. If the pieces of carrot are too thick, the texture of the muffin will be off.
- The more brown the banana, the sweeter it will be.
- Let the muffins cool for a couple of minutes in the muffin pan before transferring them to a wire rack or plate.
- Room temperature - store in an airtight container at room temperature for 2-3 days.
- Refrigerator - store in an airtight container in the fridge for up to 5 days.
- Freezer - for longer storage, store in an airtight container in the freezer for up to 3 months. Reheat in either the microwave or oven.
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