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These healthy banana carrot muffins are fluffy, packed with flavor, and easy to make! They have the perfect balance of sweet banana and warm spiced carrot goodness. They taste like a combination between our healthy carrot cake and healthy banana bread! Made with simple pantry staples, these muffins come together quickly and make a delicious breakfast or snack.
🔍 Quick Look: Healthy Banana Carrot Muffins
- ⏱️ Prep Time: 15 minutes
- ⏱️ Cook Time: 25 minutes
- 🕒 Total Time: 40 minutes
- 🍽 Calories: ~114 kcal per muffin
- 👥 Servings: 12 muffins
- 🥣 Key Ingredients: Bananas, grated carrots, eggs, applesauce, flour, cinnamon
- 👩🍳 Cook Method: Baked
- ⭐ Difficulty: Easy
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Why You Will Love This Recipe
- Texture: The texture of these muffins is perfectly light and fluffy.
- Easy: They are made with simple ingredients and are easy to mix together.
- Meal Prep: These muffins are perfect for meal prep and are a delicious breakfast or snack.
- Lightened Up: There is no butter or oil in this recipe.
- Delicious Flavor: These muffins have the ultimate combination of carrot and banana flavor! For more delicious muffin recipes, try our banana apple muffins, healthy banana muffins, and banana oat muffins next!
“Made the banana carrot muffins today. Amazing. I’m taking to share with my friends. They’re so filling and meets that sweet need of mine.”
– shelley
Key Ingredients
- Bananas: Ripe bananas are essential! They add sweetness and flavor.
- Eggs: The eggs help the muffins come together and rise in the oven.
- Applesauce: Use unsweetened applesauce in this recipe.
- Carrots: Freshly grate the carrots with a food processor or box grater. Don’t use pre-shredded carrots.
- Flour: All-purpose flour is used to make these muffins.
- Sweetener: Use sugar or your sugar-free sweetener of choice.
- Cinnamon & Nutmeg: Ground cinnamon and nutmeg add flavor to the muffins.
Find the full measurements in the recipe card below.
Substitutions & Variations
- Mix-Ins: Some delicious optional mix-ins are chopped walnuts, chopped pecans, roughly chopped raisins, or mini chocolate chips.
- Gluten-Free Option: To make these muffins gluten-free, swap the all-purpose flour for a 1:1 gluten-free flour.
- Muffin Liners: You can use muffin liners for this recipe. Just place the liners in the muffin tin and pour the batter into the liners. Or, you can lightly spray a silicone nonstick muffin pan with oil so the muffins don’t stick and pour the batter into the pan to form the muffins. We love these parchment paper muffin liners because the muffins don’t stick to them.
How To Make Healthy Banana Carrot Muffins
- Wash, dry, and peel the carrots. Then, grate the carrots using a box grater or food processor.
- Add the bananas to a large mixing bowl and thoroughly mash them using a potato masher or fork. After that, add the eggs, unsweetened applesauce, vanilla extract, and grated carrots to the bowl with the mashed bananas. Then, whisk these ingredients.
- Add the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt to a separate bowl. Thoroughly mix the dry ingredients.
- Add the dry ingredients to the bowl with the wet ingredients a little at a time until the batter is fully combined, making sure not to over-mix.
- Lightly spray a nonstick silicone baking pan with oil. Then, pour the batter into the muffin pan, forming the muffins.
- Bake the muffins at 350°F for 24-26 minutes. Once done, let them cool and enjoy!
Expert Tips
- Grate the Carrots: Freshly grate the carrots with a food processor or a box grater. The large side of a box grater works perfectly to grate the carrots for this recipe if you don’t have a food processor. Pre-shredded carrots from the grocery store are too thick and don’t work well in muffins. They have a hard time cooking through and can come out crunchy and uncooked.
- Use Ripe Bananas: It’s important to use ripe bananas in this recipe, as they add sweetness and flavor.
- Fresh Leavening Agents: Check the freshness of your baking powder and baking soda to ensure the muffins rise properly. Don’t use expired leavening agents.
- Don’t Over-Mix the Batter: Make sure not to over-mix the batter. Fully combine the ingredients, but don’t over-mix. This will ensure your muffins turn out light and fluffy.
- Check if Done: You can check if the muffins are done by inserting a toothpick into the center. If the toothpick comes out clean, they are done.
Storage Instructions
You can store any leftover muffins in an airtight container in the refrigerator for 3-4 days. Or, store them in an airtight container on the counter at room temperature for 1-2 days.
Healthy Banana Carrot Muffins FAQs
Can I Freeze Banana Carrot Muffins?
Yes, you can freeze these carrot banana muffins. They will last 1-2 months when stored in an airtight freezer-safe container.
Are Banana Carrot Muffins Healthy?
These banana carrot muffins are lightened up and made with simple ingredients. There’s no oil or butter in this recipe! We use bananas, eggs, unsweetened applesauce, carrots, flour, and warm spices. You can use a sugar-free sweetener if desired.
More Muffin Recipes to Try!
Cottage Cheese
Cottage Cheese Blueberry Muffins
Cottage Cheese
Blender Banana Cottage Cheese Muffins
Breakfast
Strawberry Banana Muffins
If you try this recipe please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
Healthy Banana Carrot Muffins
Healthy banana carrot muffins with sweet banana and warm spiced carrot flavor. They’re easy to make and delicious for breakfast or a quick snack!
Ingredients
- 3 medium-sized ripe bananas
- 2 eggs
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 ½ cups freshly grated carrots
- 1 ¾ cups all-purpose flour
- 3/4 cup sugar or sugar-free sweetener of choice
- 1 ½ teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Wash, dry, and peel the carrots. Then, use a box grater or food processor to grate them.
- Add the bananas to a large bowl and thoroughly mash them with a fork or potato masher. Then, add the eggs, unsweetened applesauce, vanilla extract, and grated carrots to the bowl with the mashed bananas. Mix these ingredients.
- In a separate large bowl, combine the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
- Add the dry ingredients to the bowl with the wet ingredients a little at a time and mix. Make sure all of the ingredients are combined, but don't over-mix.
- Lightly spray a nonstick silicone baking pan with oil. Then, pour the batter into the muffin pan, forming 12-14 muffins. Or, you can place muffin liners in the muffin pan and pour the batter into the liners.
- Bake the muffins at 350℉ for 24-26 minutes. Once done, let the muffins cool, carefully remove them from the muffin pan, and enjoy!
Video
Notes
- Storage: Store leftover muffins in an airtight container on the counter for 1-2 days or in the fridge for 3-4 days. Or, you can freeze these muffins for 1-2 months.
- Don’t Overfill The Muffin Pan: It is important to leave some space at the top of each muffin cup in your muffin pan so the muffins have room to rise. You don’t want the muffins to overflow.
- Freshly Grate Carrots: Freshly grate the carrots using a box grater or food processor. Don’t use pre-shredded carrots.
Nutrition
Calories: 114kcal, Carbohydrates: 23.1g, Protein: 3.3g, Fat: 1g, Saturated Fat: 0.3g, Cholesterol: 27mg, Sodium: 170mg, Fiber: 1.8g, Sugar: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @wwhealthyfoodiegirl or tag #healthyfoodiegirl!
is it possible to use almond flour? or ground oats instead of flour?
Hi Meryl, yes, you can use oat flour instead of all-purpose flour. Just substitute it 1:1. Keep in mind that muffins made with oat flour tend to be a bit softer and more delicate, so the texture may be slightly different, but they should still turn out delicious. If the batter seems very thick, you can add 1-2 tablespoons of your milk of choice to loosen it slightly. Almond flour is not recommended because it behaves very differently and can make the muffins too dense and crumbly. I hope this helps and you enjoy, let us know how it goes if you give it a try!
Loved this recipe!
Hi Gloria, we are so happy to hear that you loved the banana carrot muffins! Thanks so much for letting us know. 🙂
These banana carrot muffins are the perfect blend of sweet bananas and fresh carrots! They our a favorite muffin of ours we hope you enjoy them!
Too much sugar in recipe. What can he substituted?
Hi Beverly, thanks so much for your feedback! Unfortunately, the sugar in this recipe can’t be fully replaced without affecting the overall flavor and texture of the muffins. However, if your bananas are really ripe and naturally sweet, you can slightly reduce the sugar, just keep in mind the muffins may not be as sweet. Another option is to use a sugar-free sweetener of your choice to cut down on added sugar while still keeping the same sweetness. I hope this helps.
Made the banana carrot muffins today. Amazing. I’m taking to share with my friends. They’re so filling and meets that sweet need of mine
I am so glad you are enjoying them! It makes us so happy to hear! Thanks so much for letting us know how they turned out! 🙂