Banana Carrot Muffins are a delicious combination of banana bread and carrot cake! If you love that combo, you will love these light and fluffy Banana Carrot Muffins.
Banana Carrot Muffins Recipe
If you are still reading about these Banana Carrot Muffins then you must love the idea of a banana bread and carrot cake combination! Us too!
These banana carrot muffins are perfect to grab for an on-the-go breakfast or a quick afternoon snack. Regardless, you are going to love these muffins!
As you know, we love our vegetables around here and any chance I get I work them into my recipes. So get ready because you are going to fall in love with a muffin that has vegetables in it! And I am 100% here for that!
Oh and you do not have to be a vegetarian to enjoy these banana carrot muffins! They are for everybody!
If you are ready to branch out to another muffin with a vegetable in it, then try our vegan zucchini muffins. They are a perfectly spiced muffin that makes an easy breakfast treat! Of course a pumpkin muffin would be lovely too!
Why you will LOVE these Banana Carrot Muffins
- Tasty breakfast treat
- Easy to make
- Great way to incorporate more veggies
- It has great texture
- They keep well
- They are freezer friendly
Ingredients for Banana Carrot Muffins
This section explains what ingredients to use for these banana carrot muffins. For full measurements and specific instructions see the recipe card at the bottom of the post.
Gluten free all purpose flour (or all purpose flour) - Keep these muffins Celiac-safe with a gluten-free flour. If you're one of my UK friends, you can use this flour. If you are not gluten-free you can use regular all purpose flour.
Xanthan gum -only include if your gf flour doesn’t contain a gum
Baking soda - this is another common ingredient. I always have a big bag of baking soda around my house! I use it in so many recipes and also for cleaning!
Baking powder - For just the right amount of rise without making super fluffy banana carrot muffins, a pinch of baking powder does the trick.
Salt - You always want a pinch of salt in your muffin recipes. It adds the perfect balance of salty and sweet, plus it enhances all the flavors. Win-win!
Cinnamon - I use cinnamon in the recipe and as a garnish. You can never have enough!
Nutmeg - As the name implies, this spice brings a little nuttiness to the mix. This pancake recipe is totally nut-free, but you'll get a little of that toasted nut flavor thanks to nutmeg!
Eggs - If you want to make it vegan, you can use a flax egg. If you are unsure how to make a flax egg, we have got you covered. We explain here, how to make a flax egg.
Non dairy milk - You may need a bit of plant-based milk if the muffin dough is too crumbly. Keep it nut-free with oat milk or soy milk instead!
Bananas - You want very recipe bananas that are medium sized. The ripe bananas will mash easier.
Oil - Use your favorite oil here, whether olive, avocado, vegetable, etc
Granulated Sugar or caster sugar - Simply put, caster sugar is a super fine granulated sugar that's popular in the United Kingdom. But you can also use regular granulated sugar here, too.
Vanilla extract - If you love the taste of baked goods, you love vanilla extract. A little goes a long way here, but it's totally required for the best homemade muffins.
Grated carrot - It will take approximately 1 large carrot or 2 medium carrots to get 1 cup of grated carrot.
Rolled oats - The rolled oats are optional but make a great addition to the top of the banana carrot muffins. I use gluten-free oats in my recipes. If you have to eat a gluten-free diet for Celiac Disease or another medical reason, be sure to look into the purity protocol to keep everything you eat super safe!
If you have any questions about these banana carrot muffins, please leave a comment below and I will get back to you ASAP!
How to make banana carrot muffins
This section tells you a recap of how to make a pepper sandwich. For more precise steps please see the recipe card below (at the end of the post)
- Preheat the oven and line a muffin pan with 12 muffin liners.
- Whisk together the flour, baking soda, baking powder, xanthan gum, salt, cinnamon, and nutmeg in a mixing bowl.
- In another large bowl, whisk together the sugar, eggs, oil, mashed banana, vanilla extract, and milk.
- Sieve the flour mixture into the bowl with the wet ingredients and gently fold everything together until just combined.
- Fold through the grated carrot.
- Transfer the mixture to the muffin liners and sprinkle a few rolled oats on top of each.
- Bake, let cool, and enjoy. (see recipe card at bottom for times and temps)
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions for this bell pepper sandwich, please see the recipe below.
Tips or Tricks for Banana Carrot Muffins:
- When shredding your carrots for these muffins be sure to use as fine of a shred as you can. That makes the carrots blend well and also hides the veggies a bit inside the muffin dough!
- If you prefer more texture to your muffins and do not need to hide the veggies from the eyes of a non-veggie lover, then you can use a larger shred of carrot.
- You can use a food processor to grate the carrots instead of a box grater, if you want to save prep time.
- The riper the bananas, the better. Not only will ripe bananas mash easier, but they also are more flavorful.
- You can use paper muffin liners or silicone ones. Or simply omit them altogether. If you omit the liners, be sure to oil the muffin pan well.
- Do not overfill the muffin cups. This is easy to do but only fill ⅔ of the way full. Overfilling will make the banana carrot muffins cook unevenly, and they will not be as pretty.
- These muffins will store well in an airtight container in the fridge for about 2 days.
- When ready to eat, pop them in the microwave for a few seconds! You will thank me later!
Banana Carrot Muffins - Frequently Asked Questions
Can I freeze these banana carrot muffins?
Yes, you can freeze these muffins! I like to wrap my muffins individually with plastic wrap to help keep the muffin fresh. Then I pop them into a freezer container or baggie. They should keep in the freezer for up to 3 months.
Can I replace the rolled oats with a nut?
You sure can! You can add chopped pecans, walnuts or almonds to your banana carrot muffins instead of rolled oats.
Does this recipe double?
Yes, you can double this muffin recipe without a problem. I like to double it and freeze a batch for easy breakfasts later on!
Other Muffin Recipes
When it comes to muffins, we definitely have our favorites around here! Our Vegan Zucchini Muffins are perfectly spiced for an easy breakfast treat! They're gluten-free, packed with protein, and slightly sweet with bursts of dark chocolate.
Have a craving for some pumpkin spice goodness plus some chocolate? We have you covered with this easy recipe for Vegan Pumpkin Chocolate Chip Muffins!
Vegan Pumpkin Muffins are the best fall breakfast and honestly, they are great any time of the year! ! You'll be craving these easy-to-make sweet pumpkin spice muffins all year long. Perfect for meal prep.
Vegan Chocolate Chip Muffins are the slightly sweet breakfast treat you need! These gluten-free muffins are perfectly moist and super delicious in just half an hour.
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Banana Carrot Muffins
Ingredients
- 1.75 cups All-purpose gluten-free flour If your GF flour doesn't have xanthan gum, add ¼ tsp. You can also use regular AP flour here with no additional gums.
- 2 Tbsp All-purpose gluten-free flour
- 1 tsp baking powder
- ¼ tsp salt
- 1.5 tsp cinnamon
- ½ tsp nutmeg
- 2 eggs large
- 3 tbsp non dairy milk
- 2 bananas very ripe
- ⅓ cup oil
- ⅔ cup sugar granulated or caster
- 1 tsp vanilla
- 1 cup carrots grated
- 1 handfull rolled oats Optional for topping
Instructions
- Preheat the oven to 375F/190C and line a muffin pan with 12 muffin cases.
- Whisk together the flour, baking soda and powder, xanthan gum (if needed), salt, cinnamon and nutmeg in a mixing bowl.
- In another large bowl, whisk together the sugar, eggs, oil, mashed banana, vanilla extract and milk.
- Sieve the flour mixture into the bowl with the wet ingredients and gently fold everything together until just combined.
- Fold through the grated carrot.
- Transfer the mixture to the muffin cases and sprinkle a few rolled oats on top of each.
- Bake for 18-22 minutes, or until a skewer poked into the center of a muffin comes out clean.
Notes
Tips or Tricks for Banana Carrot Muffins:
- When shredding your carrots for these muffins be sure to use as fine of shred as you can. That makes the carrots blend well and also hides the veggies a bit inside the muffin dough!
- If you prefer more texture to your muffins and do not need to hide the veggies from the eyes of a non veggie lover, then you can use a larger shred of the carrot.
- You can use a food processor to grate the carrots instead of a box grater, if you want to save prep time.
- The riper the bananas, the better. Not only will ripe bananas mash easier, but they also are more flavorful.
- You can use muffin liners, paper or silicone. Or simply omit them all together. If you omit the liners, be sure to oil the muffin pan well.
- Do not overfill the muffin cups. This is easy to do but only fill ⅔ of the way full. Over filling will make the banana carrot muffins not cook evenly and they will not be as pretty.
- These muffins will store in an airtight container in the fridge for about 2 days.
- When ready to eat the muffin and it has been resting in the fridge, pop them in the microwave for a few seconds! You will thank me later!
Amazing results with no modifications! The recipe, as is, worked great. I used all purpose flour and milk and olive oil in exactly the proportions specified. Great way to incorporate ripe bananas with three regular sized carrots shredded. I didn’t use the optional rolled oats on top. These muffins won’t last past morning 😉