Lightly sweetened and perfectly spiced, these banana and carrot muffins are an easy way to add veggies to your morning and use up ripe bananas.
Who's up for another muffin recipe? You loved my banana blueberry muffins so much that I thought I'd bring you a carrot version!
Breakfast isn't usually the meal you think of adding extra veggies in, but it doesn't have to be hard. Just like my zucchini brownie baked oats, I wanted to show you another easy way to add some colour, fibre and micronutrients to your morning.
Muffins sometimes get a bad rap for being an "unhealthy" option, but I'd have to disagree. These banana and carrot muffins are lower in added sugar and pack a nutrient-rich punch. They're the lightened-up version of those store-bought morning glory muffins you love, but still super yummy.
If you're looking for a new grab-and-go breakfast to switch things up this spring, this recipe is for you. Easy, healthy, and perfectly spiced!
- Neutral oil (e.g. avocado, olive oil)
- Vanilla extract
- Baking powder and baking soda
- Cinnamon and ginger
- Optional add-ins: walnuts and raisins
Preheat the oven to 375F and line a 12-cup muffin tin with muffin liners.
In a medium mixing bowl beat together oil and honey. Beat in eggs one at a time and mix until smooth. Once combined, add in the mashed banana and vanilla extract.
In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon and ginger.
Slowly add the flour mixture to the banana mixture and stir using a spatula or wooden spoon.
Gently mix in carrots, walnuts and raisins.
Be careful to avoid overmixing, stopping when batter is just combined.
Scoop about ⅓ cup of mixture into each muffin liner.
Bake for about 20-25 minutes, or until a toothpick inserted into the middle comes out clean.
Substitutions and Variations
To make gluten-free: Use a one-to-one gluten-free all purpose flour or oat flour. Note that the muffins will not get as fluffy if you use oat flour.
To make vegan: Use flax eggs and maple syrup instead of eggs and honey.
Missing an ingredient? Try these:
- Banana: Just kidding, these wouldn't be banana and carrot muffins without the banana! If you're not a banana fan, try my pineapple carrot muffins.
- Honey: Use another liquid sweetener of choice, like maple syrup or date syrup.
These banana and carrot muffins can be stored in an airtight container on the counter for up to 5 days or in the freezer for up to 3 months. You can store them in the fridge, however they may dry out.
Do not over mix! For the lightest and fluffiest muffins, only mix until the batter is just combined. If you continue to mix, you will begin to develop the gluten in the flour. This will result in a denser muffin, which we are trying to avoid.
Frequently Asked Questions
These muffins are a good source of carbohydrates and have a little bit of fibre from the carrots. For a super filling breakfast, I'd serve it with some berries and Greek yogurt for extra protein and fibre! You could also pair it with my mason jar omelettes if you want to go the savory route.
Yes, they absolutely can! For a loaf, I recommend baking in a rectangular loaf pan for about 35-45 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
That would be delicious! I personally like these as more of a breakfast muffin as they are a little less sweet than my pineapple carrot muffins. However, they taste great with honey cream cheese frosting.
More Easy Baking Recipes
If you enjoyed these muffins, give these others a try!
- Banana Blueberry Oatmeal Muffins
- The Best Oat Flour Pumpkin Muffins
- Healthy Pineapple Carrot Muffins
- Vegan Double Chocolate Banana Muffins
PS. I love seeing my recipes in action! If you decide to make these banana and carrot muffins, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
Banana and Carrot Muffins
- ⅓ cup neutral tasting oil e.g. avocado oil, olive oil
- ½ cup honey
- 2 medium eggs
- 1 cup ripe mashed banana about 2 medium bananas
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 cup grated carrots
- ¾ cup chopped walnuts
- ½ cup raisins
- Preheat the oven to 375F and line a 12-cup muffin tin with muffin liners.
- In a medium mixing bowl beat together oil and honey. Beat in eggs one at a time and mix until smooth. Once combined, add in mashed banana and vanilla extract.
- In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon and ginger. Slowly add the flour mixture to the banana mixture and stir using a spatula or wooden spoon. Gently mix in carrots, walnuts and raisins.
- Scoop about ⅓ cup of mixture into each muffin liner and bake for about 20-25 minutes.