These healthy banana carrot muffins are an easy to make breakfast or morning snack. Packed with cozy winter spices for flavor, and a combination of butter, mashed bananas, greek yogurt and vegetable oil for moisture. With grated carrots and chopped walnuts mixed in. Crispy golden on the outside, soft and moist on the inside.
Muffins are a quick and easy breakfast idea that can be made ahead of time for the week. These carrot banana muffins are similar to other healthy breakfast muffins such as these to die for blueberry muffins, banana and pear muffins or these banana date oat muffins.
Of course, if you are looking for something a little more chocolatey (but still healthy), try these chocolate sweet potato muffins or these pumpkin protein muffins.
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Why these are the best carrot banana muffins
- Healthy + Delicious. These are healthy muffins that don’t taste healthy. They are moist, fluffy, and crispy. And the combination of banana + carrot + walnut + spices is so good.
- They are a great fall & winter muffin. Cinnamon, nutmeg, ginger and cloves give the muffins a holiday feel.
- They use up leftover bananas. Bananas that aren’t good to eat anymore (brown and mushy), are the best to use for baking. Don’t let them go to waste!
Ingredient Notes
- Carrots: Grate your own carrots rather than buying pre-grated carrots as these can be much drier. Use large carrots over baby carrots as these are much easier and faster to grate.
Instructions
First mix all the dry ingredients together in a large bowl. In a second bowl, mix the brown sugar and melted butter together, then mix in the eggs, followed by the rest of the wet ingredients.
In two parts, add the wet ingredients to the dry ones and mix only until just combined. Then, gently fold in the walnuts and grated carrots.
Divide the muffins into the muffin tins and bake until a toothpick comes out almost clean.
Storage
These muffins taste best when they are stored at room temperature, but they will only last fresh for a couple of days.
Store them in an airtight container on the counter for two days and after that, put them in the fridge.
FAQ
Yes. Chocolate chips are a great addition to these muffins. Add about ½ to ¾ cups.
Yes. These muffins will make about 16 muffins in regular sized muffin tins or about 10 - 12 large sized muffins, depending on the size of your muffin liners.
Expert Tips
- Don’t overmix the batter. When adding the wet ingredients to the dry ones, only mix the batter until everything is just combined. Overmixing the batter can lead to tough, dense muffins.
- Use “bad” bananas. Bananas that are spotted, or even completely brown are the best for baking. They add more moisture and sweetness.
More muffin recipes
Banana Carrot Muffins
- Total Time: 40 minutes
- Yield: 16 muffins 1x
- Diet: Vegetarian
Description
These healthy banana carrot muffins are an easy to make breakfast or morning snack. Crispy golden on the outside, soft and moist on the inside.
Ingredients
- 2 cups (240g) all-purpose flour
- 2 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ ground cloves
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (60g) butter, melted
- ¾ cup (150g) brown sugar, packed
- 2 eggs
- ½ cup (100g) vegetable oil
- 1 teaspoon vanilla extract
- 1 cup + 1 tablespoon (250g) plain greek yogurt
- 2 medium bananas*, mashed
- 1 ½ cups (135g) grated carrots
- 1 cup (117g) walnuts, chopped
Instructions
- Preheat the oven to 400F. Line a muffin tin with muffin liners.
- In a large bowl, mix together the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda and salt.
- In a medium sized bowl, mix the melted butter and brown sugar together. Then beat in the eggs until smooth. Mix in the vegetable oil, vanilla extract, greek yogurt and mashed bananas.
- In two parts, add the wet ingredients to the dry ingredients, mixing only until just combined. Don’t over mix the batter.
- Gently fold in the carrots and walnuts.
- Divide the batter evenly between the muffin tins.
- Bake at 400F for 5 minutes, then decrease the temperature to 350F and continue to bake for another 20 minutes, for a total of 25 - 30 minutes. The muffins are done when the tops are crispy and a toothpick comes out with just a few crumbs.
Notes
- Don’t overmix the batter or this can cause tough, dense muffins.
- * Use bananas that are mostly or completely brown. These add the most moisture and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 263
- Sugar: 12g
- Sodium: 148mg
- Fat: 15.5g
- Saturated Fat: 3.1g
- Unsaturated Fat: 11.6g
- Trans Fat: 0.3g
- Carbohydrates: 27.1g
- Fiber: 1.7g
- Protein: 5.4g
- Cholesterol: 32mg
Keywords: breakfast muffins, healthy muffins
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