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    Home » Recipes » Breakfast

    Banana and Carrot Muffins

    Published: Mar 22, 2023 by Nicole Addison · This post may contain affiliate links · 5 Comments

    Jump to Recipe - Print Recipe

    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.

    Banana and carrot muffin with a bite.

    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!

    Ingredients

    Ingredients for muffins including carrots, flour, eggs and bananas.
    • Neutral oil (e.g. avocado, olive oil)
    • Honey
    • Eggs
    • Banana
    • Vanilla extract
    • Flour
    • Baking powder and baking soda
    • Salt
    • Cinnamon and ginger
    • Carrots
    • Optional add-ins: walnuts and raisins

    Instructions

    Mashing eggs, honey and oil.

    Preheat the oven to 375F and line a 12-cup muffin tin with muffin liners.

    Beating eggs into batter.

    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. 

    Sifting flour into batter.

    In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon and ginger.

    Stirring muffin batter.

    Slowly add the flour mixture to the banana mixture and stir using a spatula or wooden spoon.

    Adding carrots, raisins and walnuts to muffin batter.

    Gently mix in carrots, walnuts and raisins.

    Stirring banana and carrot muffin batter.

    Be careful to avoid overmixing, stopping when batter is just combined.

    Baking banana and carrot muffins.

    Scoop about ⅓ cup of mixture into each muffin liner.

    Freshly baked banana and carrot muffins.

    Bake for about 20-25 minutes, or until a toothpick inserted into the middle comes out clean.

    Substitutions and Variations

    Muffins in a tin with shredded carrots.

    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.

    Equipment

    • Mixing bowls
    • Spatula
    • Muffin tin

    Storage

    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.

    Top Tip

    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

    Are these muffins a balanced breakfast?

    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.

    Can these be made into a loaf? 

    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.

    Can I top these with cream cheese icing?

    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.

    Banana and carrot muffin served with butter.

    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!

    📖 Recipe

    Banana and carrot muffin.
    Print Recipe Pin Recipe
    5 from 2 votes

    Banana and Carrot Muffins

    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.
    Prep Time15 minutes mins
    Cook Time18 minutes mins
    Course: Breakfast, Snack
    Cuisine: American
    Keyword: Breakfast, loaves and muffins
    Servings: 12 muffins

    Ingredients 

    • 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 ground ginger
    • 1 cup grated carrots

    Optional mix-ins:

    • ¾ cup chopped walnuts
    • ½ cup raisins

    Instructions

    • 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.

    Notes

    *I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.

    Nutrition

    Calories: 267kcal | Carbohydrates: 38g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 244mg | Potassium: 208mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1832IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg
    Tried this recipe?I love seeing my recipes in action! Don't forget to tag me @nourishedbynic or use the hashtag #nourishedbynic!

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      Tropical Mango Iron Rich Smoothie
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      One Dish Peanut Butter Banana Oatmeal Bars 

    Reader Interactions

    Comments

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      Recipe Rating




    1. Melody

      March 29, 2023 at 9:30 am

      Look so appetizing can't wait to try mine

      Reply
      • Nicole Addison

        March 29, 2023 at 3:03 pm

        Thanks Melody!

        I Can’t wait to hear your thoughts!

        Reply
    2. Corrin

      April 24, 2023 at 6:12 pm

      5 stars
      I just made these on my day off, as a relaxing part of my afternoon. These were simple to make, with the ingredients being basic & laying around my pantry. The taste was super good! Not too sweet, but still a treat! I added a little butter to the warm finished muffin & it was truly a delight.

      Reply
      • Nicole Addison

        April 24, 2023 at 6:31 pm

        I am so glad you enjoyed these Corrin! Warm butter makes these even better!!

        Reply
    3. A

      April 29, 2023 at 2:14 pm

      5 stars
      Delicious and moist and perfectly sweetened. I had some bananas that needed to be used up and I added some blueberries as well. These were a hit with the whole family.

      Reply

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    Nicole Addison, RD, MHSc

    I’m Nicole, a Registered Dietitian, recipe developer and content creator on a mission to help individuals rediscover the joys of cooking with easy, accessible, healthy recipes. After years of struggling to find balance I have finally found that there is a way nourish your body while also fueling your soul.

    On my page you'll find yummy recipes, wellness tips, and even some of my favourite travel and lifestyle recommendations!

    More about me →

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