These banana carrot muffins are lower in sugar than traditional muffins but still bursting with flavor thanks to dried fruit, nuts, carrots and seasonal spices like cinnamon and nutmeg. Eat one for breakfast with some protein and fruit or enjoy as a coffee snack! The whole family will love them.
Do you love muffins as much as I do?
I like to bake something about weekly that my whole house can enjoy as a healthy snack and muffins are such an easy go-to. They come together relatively quickly, my toddler can help, and they are perfectly portioned and ready to grab.
These banana carrot muffins are a great combination of seasonal flavors while also being very wholesome (if I do say so myself). With just 1/4 cup of pure maple syrup, they are just barely sweet. Raisins, a full two carrots and extra ripe bananas help compensate while still packing in some great nutrition.
Basically this muffin is not your average bakery-style, super sweet almost cake-like treat. Those are great too, but this muffin would work even better as a lunchbox snack. Personally I prefer one with some hot chai tea mid-afternoon. Can you tell I love fall flavors?
Here’s everything you need to make these beautiful banana carrot muffins:
- Flour: I prefer whole wheat pastry flour or white whole wheat flour for some extra fiber. All-purpose would also work.
- Baking soda: to help with that beautiful rise
- Cinnamon & nutmeg: these seasonal spices pair wonderfully with the carrots
- Salt: this recipe calls for sea salt, so if you use traditional table salt scale back by half
- Bananas: which should be very speckled/brown. Using yellow bananas in baking can affect both the sweetness and moisture level so it’s important to let them sit on the counter for a few extra days until they’re overripe.
- Olive oil: just a small amount is all we need here because of the moisture from the bananas
- Maple syrup: for sweetness and flavor – just 1/4 cup!
- Vanilla extract: this really just enhances all of the other flavors
- Egg: one egg for structure, stability and binding (I have not tested this recipe with a flax egg but I think it could work! See this recipe for a vegan baked good using flax eggs)
- Milk: use your favorite. I primarily use unsweetened soy milk.
- Carrots: two whole carrots make these a beautiful orange color. Finely shredding them means no one will inquire about the vegetables. They really blend right in!
- Raisins & walnuts (optional, but so good)
As with most muffins, it’s a simple process:
- whisk together the dry ingredients in one bowl (whisking helps incorporate the small amount of baking soda, spices and salt with the flour)
- mix the wet ingredients in a separate bowl
- combine everything using a wooden spoon, which is a bit gentler than metal
- fold in the “extras” (taking care not to over-mix!)
- transfer batter to a lined a muffin tin and bake
This method helps ensure everything is fully incorporated without over-mixing, which can lead to a gummy or dense final product. And I promise I didn’t skimp on the mix-ins with this one! They are fully loaded with the good stuff.
How to portion muffin batter evenly into cups
One of my favorite muffin tips is to use a spring-loaded cookie scoop to portion the batter evenly and mess-free. It usually takes two rounds of scooping but works so well. You can also use a small measuring cup.
Liner or no liner?
I always use the nonstick muffin liners (affiliate link) made out of parchment paper to prevent sticking. I find that this specific brand doesn’t need to be sprayed. It makes for prettier muffins and they are easier to grab for a snack on the way out the door.
If you don’t have liners or recently ran out, just spray your muffin tin with nonstick cook spray before adding the batter.
Banana Carrot Muffin FAQs
I haven’t tested it this way but you could try subbing in a flax egg for the whole egg in the ingredients, and using a plant-based milk alternative.
You may be able to sub gluten-free baking flour, such as King Arthur for the wheat flour. I would recommend trying my almond flour banana muffins instead. Those are a great gluten-free muffin that requires no substitutions!
I recommend eating or freezing these within three days for optional freshness. To store, cool completely then put them in an airtight container or large zip-top bag. Freeze for up to three months.
More Healthyish Muffin Recipes:
- Peanut Butter Banana Oat Muffins
- Pumpkin Blueberry Muffins with an optional tahini glaze that I love.
- Almond Flour Banana Muffins (double chocolate!)
Banana Carrot Muffins
These banana carrot muffins are lower in sugar than traditional muffins but still bursting with flavor thanks to dried fruit, nuts, carrots and seasonal spices like cinnamon and nutmeg. Eat one for breakfast with some protein and fruit or enjoy as a coffee snack!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Snacks
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
- 1 1/2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon coarse sea salt
- 2 (medium) overripe bananas
- 2 tablespoons olive oil
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 egg
- 1/3 cup milk or alt milk
- 2 carrots, peeled and finely shredded
- optional: walnuts, raisins (I use 1/3 cup each)
- Preheat oven to 350° F. Prepare a muffin pan with liners or nonstick spray.
- In a medium bowl, whisk flour, baking soda, cinnamon, nutmeg and salt.
- In a large bowl, mix bananas, olive oil, maple syrup, vanilla, egg and milk.
- Add dry ingredients to wet and gently mix until combined (make sure not to over mix). Fold in carrots, walnuts and raisins.
- Divide batter between 12 muffin cups. Bake for 20-24 minutes or until a paring knife inserted in the middle comes out clean. Cool in pan for 5-10 minutes before transferring muffins to a cooling rack.
- The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
- Store cooled muffins in an airtight container at room temperature for up to three days. Freeze for up to three months.
- This recipe was inspired by these chunky monkey zucchini banana muffins that I adore from Ambitious Kitchen.
- Serving Size: 1 muffin
- Calories: 156 calories
- Fat: 5 grams
- Carbohydrates: 25 grams
- Fiber: 3 grams
- Protein: 3 grams
Keywords: healthy baking, toddler snacks, healthy muffins
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