BANANA CARROT MUFFINS

Love carrot cake and banana bread? Then, you’re going to love these banana carrot muffins! They’re fluffy, packed with flavor, and have the perfect balance of sweet banana and warm spiced carrot goodness. These healthy carrot banana muffins are made with simple pantry staples, come together in no time, and make a delicious breakfast or snack. Whether you enjoy them fresh out of the oven or grab one on the go, these muffins are a must-try!

Why You Will Love Banana Carrot Muffins

• Delicious Flavor: These muffins have the ultimate combination of carrot and banana flavor!
• Texture: The texture of these banana carrot 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 and the muffins are naturally dairy-free.

What Do Banana Carrot Muffins Taste Like?

Banana carrot muffins combine the delicious flavors of carrots and bananas. These muffins taste like a combination between carrot cake and banana bread. They are delicious, moist, light, and fluffy.

Ingredients Needed

• Bananas: Ripe bananas are essential for these banana carrot muffins! 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.
• Vanilla: A splash of vanilla extract for flavor.
• 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 and Nutmeg: Ground cinnamon and nutmeg add flavor to the muffins.
• Baking Powder and Baking Soda: These leavening agents allow the muffins to rise in the oven.
• Salt: A dash of salt to enhance the flavors.

How To Make Banana Carrot Muffins

Step 1: Wash, dry, and peel the carrots. Then, grate the carrots using a box grater or food processor.

Step 2: 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.

Step 3: Add the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt to a separate bowl.

Thoroughly mix the dry ingredients.

Step 4: 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.

Step 5: Lightly spray a nonstick silicone baking pan with oil. Then, pour the batter into the muffin pan, forming the muffins.

Step 6: 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 is important to use ripe bananas in this recipe. Ripe bananas are sweeter and will make the best banana carrot muffins.
• 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.
• Don’t Overfill The Muffin Pan: It’s 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. A quarter-cup measuring cup or large ice cream scoop helps ensure you get the perfect amount of batter for each muffin.
• 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

These banana carrot muffins are great for meal prep! You can store any leftovers in an airtight container in the refrigerator for 3-4 days to enjoy throughout the week for breakfast. Or, store them in an airtight container on the counter at room temperature for 1-2 days.

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.

Frequently Asked Questions

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. We like to use stasher bags.

Are Carrot Banana Muffins Healthy?

These banana carrot muffins are lightened up. They are made with simple ingredients and there is no oil or butter in this recipe! We used bananas, eggs, unsweetened applesauce, carrots, flour, some sugar, and spices to make these muffins.

More Recipes To Try Next!

• Easy and Healthy Carrot Cake
• Banana Apple Muffins
• Cottage Cheese Banana Bread
• Banana Oat Muffins
• Chocolate Zucchini Muffins
• Banana Zucchini Muffins
• Pumpkin Spice 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. We hope you enjoy!

4.67 from 3 votes

BANANA CARROT MUFFINS

Prep: 15 minutes mins

Cook: 25 minutes mins

Total: 40 minutes mins

Servings: 12 muffins

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These carrot banana muffins are fluffy, incredibly delicious, and packed with the flavors of carrot cake and banana bread!

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Ingredients 

1x2x3x

• ▢ 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

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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.

 

WW Points: 2 points per muffin if you use a sugar-free sweetener

To see your WW Points in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.

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!