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! 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?

Ingredients

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)

Step-by-Step Directions

As with most muffins, it’s a simple process:

1. whisk together the dry ingredients in one bowl (whisking helps incorporate the small amount of baking soda, spices and salt with the flour)
2. mix the wet ingredients in a separate bowl
3. combine everything using a wooden spoon, which is a bit gentler than metal
4. fold in the “extras” (taking care not to over-mix!)
5. transfer batter to a lined a muffin tin and bake

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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

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!)

Click here to watch a video tutorial of this recipe on Pinterest!

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