These healthy Carrot and Banana Muffins are like a cross between carrot cake and banana bread! Made with natural ingredients and ready in 30 minutes, they're perfect for the spring months!
As a dietitian, I fully appreciate a baked good that has less added sugars and saturated fats but still tastes amazing. Bonus points if there are nutritious ingredients that add vitamins and antioxidants! These carrot and banana muffins are just that.
If you're looking for more recipes to use up those overripe bananas you have lying around, make these Banana Oatmeal Pancakes or easy 4 Ingredient Oatmeal Cookies! If you're looking for another muffin recipe, try my Pumpkin Banana Muffins!
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Key Ingredient Notes and Substitutions
These muffins are made with wholesome ingredients. Below are some ingredient notes. Check the printable recipe card at the bottom for ingredient measurement.
- Bananas - use overripe bananas. Brown bananas work best. The more ripe & brown a banana becomes, the sweeter it is and the more pronounced the banana flavor.
- Carrots - for this recipe, I suggest using a large carrot and grating it yourself. Packaged shredded carrots work as a shortcut!
- Oat Flour - oat flour is a whole grains flour that is a naturally gluten-free substitute for all-purpose 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. I use Bob's Red Mill brand. Oat flour 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, and it works great for baked goods! If you prefer, feel free to substitute with almond flour, regular whole wheat flour, or all-purpose flour.
- Brown Sugar - this recipe will only use a half cup of sugar because the carrots and banana also add sweetness. You can substitute it 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 contains monounsaturated fats that have been shown to support brain health and heart health. It has a mild flavor similar to vegetable oil so it's great for baking! If you prefer, feel free to use extra virgin olive oil which is high in healthy fatty acids but has a bolder flavor.
- Eggs - a couple of large eggs add protein and fat-soluble vitamins. They also bind the muffins to give them structure. 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 and to help them rise.
- Salt - a pinch of salt to bring out the sweetness!
- Optional Add-Ins - I love adding some dark chocolate chips or golden raisins (or both!) for a bit of extra sweetness and texture. Chopped nuts like pecans or walnuts work too.
How to Make Carrot and Banana Muffins
Below are the instructions for how to make this easy recipe with some visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
- Step 1: Preheat the oven to 350℉ (177°C). Prep a 12-count muffin tin by either spraying it with cooking spray or using muffin liners. In a medium bowl whisk the oat flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt together. Set aside.
- Step 2: 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 mixing bowl, combine the eggs, avocado oil, vanilla extract, carrots, and 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 and golden raisins 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 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 moist.
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! We use coconut sugar because while it's similar in flavor to brown sugar, it provides nutrients like potassium and some B vitamins.
Variations
The best part of making these delicious carrot and banana muffins at home is that you can customize them to your taste! Below are some ideas for you, but feel free to get creative and add your own spin on it.
- Oil-Free - if you want to make this muffin recipe oil-free, you can replace the avocado oil with Greek yogurt. They aren't quite as moist, but they still taste delicious! To add some moisture, you can add a couple tablespoons of of pure maple syrup along with the Greek yogurt.
- Dairy-Free- aside from the chocolate chips, this is a dairy-free recipe. Use a dairy-free chocolate chip or replace chocolate chips with blueberries or diced apples to make this recipe dairy-free.
- Vegan - make it vegan by using vegan chocolate chips and flax eggs.
- Peanut Butter Banana - add some peanut butter to the wet ingredients 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!Substitutions
Storage for Carrot Banana Bread 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.
- 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 - store in an airtight container in the freezer for up to 3 months. For best results, thaw them in the fridge overnight before reheating in either the microwave or oven.
Expert Tips
- Sift the flour and measure it with a kitchen scale for accuracy.
- Use room-temperature eggs and bananas to create a fluffier texture.
- The more brown the banana, the sweeter it will be.
- Be sure to use a liquid measuring cup for the avocado oil.
- 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.
Yes, this is a gluten-free recipe as long as you use certified GF 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. I use these from Bob's Red Mills.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Banana Carrot 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....I LOVE knowing there’s people out there trying out my recipes! 🙂 IG: @mallorythedietitian.
📖 Recipe
Healthy Carrot and Banana Muffins (Easy & Fluffy)
Equipment
- 1 spatula
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 room temperature if possible
- 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-count muffin tin by either spraying it with cooking spray or using muffin liners. In a medium 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 mixing 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 moist.
Notes
- Sift the flour and measure it with a kitchen scale for accuracy.
- Use room-temperature eggs and bananas to create a fluffier texture.
- 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 - store in an airtight container in the freezer for up to 3 months. For best results, thaw them in the fridge overnight before reheating in either the microwave or oven.
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