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    Home » Muffins

    Banana Carrot Muffins

    Jump to Recipe

    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.

    Banana carrot muffins scattered over a light pink cloth, next to a wooden spoon, on a dark grey table.

    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.

    Jump to:
    • Why these are the best carrot banana muffins
    • Ingredient Notes
    • Instructions
    • Storage
    • FAQ
    • Expert Tips
    • More muffin recipes
    • Banana Carrot Muffins
    A single banana carrot muffin with a bite missing, with its muffin liner peeled away, sitting on a grey table.

    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

    All of the ingredients that are needed to make the muffins.
    • 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.

    • Overhead photo of the dry ingredients in a glass bowl, before being mixed together.
    • Overhead photo of the wet ingredients mixed together.

    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.

    • Overhead photo of the dry ingredients mixed into the wet ingredients in a glass bowl.
    • Overhead of the carrots and walnuts stirred into the batter.

    Divide the muffins into the muffin tins and bake until a toothpick comes out almost clean.

    A muffin tray on a grey background, filled with muffin liners that have been filled with muffin batter.

    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

    Can I add chocolate chips to these muffins?

    Yes. Chocolate chips are a great addition to these muffins. Add about ½ to ¾ cups.

    Can I make these in large muffin 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.

    Overhead photo of a banana carrot muffin with a bit out of it, next to muffin crumbs and a wooden spoon.

    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.
    Eye level view of a tin lined with a cloth napkin overfilling with a stack of muffins.

    More muffin recipes

    • Pumpkin Protein Muffins
    • To Die For Blueberry Muffins
    • Banana Almond Flour Muffins
    • Chocolate Sweet Potato Muffins
    Print
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    Banana carrot muffins scattered across a light pink napkin on a grey tabletop.

    Banana Carrot Muffins


    • Author: Ali
    • Total Time: 40 minutes
    • Yield: 16 muffins 1x
    • Diet: Vegetarian
    Print Recipe
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    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

    Scale
    • 2 cups (240g) all-purpose flour
    • 2 tsp cinnamon
    • 1 tsp ground ginger
    • ½ tsp nutmeg
    • ½ ground cloves
    • 1 ½ tsp baking powder
    • ½ tsp baking soda
    • ½ tsp 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

    1. Preheat the oven to 400F. Line a muffin tin with muffin liners.
    2. In a large bowl, mix together the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda and salt.
    3. 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.
    4. In two parts, add the wet ingredients to the dry ingredients, mixing only until just combined. Don’t over mix the batter.
    5. Gently fold in the carrots and walnuts.
    6. Divide the batter evenly between the muffin tins.
    7. 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

    Leave a comment if you tried this recipe!

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    Ali in a white tank top wearing sunglasses, with trees with yellow leaves in the background.

    Hi, I'm Ali! Full-time nurse, lifetime foodie. Join me as I create, eat and drink the most delicious brunch, cocktail & dessert recipes!

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