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–+ servings
carrot banana muffins on a plate.

Healthy Carrot and Banana Muffins (Easy & Fluffy)

Mallory
These healthy Carrot and Banana Muffins are where the 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 bananas that are starting to turn brown and I'm craving a little treat.
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Prep Time 5 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 175 kcal

Equipment

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

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.
Storage
*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.
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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! 
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊 

Nutrition

Serving: 1muffinCalories: 175kcalCarbohydrates: 29gProtein: 4gFat: 5gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 34mgSodium: 210mgFiber: 3gSugar: 15g
Keyword 30 minutes or less, gluten free
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