I made Banana Carrot Muffins that come out impossibly light, super moist, and oddly addictive so you won’t be able to stop scrolling.

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But I’m obsessed with these Banana Carrot Muffins. I adore the way mashed very ripe bananas sneak sweetness into batter, and the finely grated carrots keep each bite bright and kind of unexpected.

They’re like banana bread on shortcut adrenaline, and sometimes I call them Carrot Cake Muffins because the spice and texture scream that. I eat them for brunch, for a messy snack, straight out of the wrapper.

No fluff. Just tender crumb, tiny pockets of carrot, and banana that actually tastes like fruit.

I crave them constantly. And I will never stop hoarding them on Sundays for breakfast.

Ingredients

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Basically the base, gives structure and a tender crumb.
Adds sweetness and browning; makes them feel like a treat.
Plus a molasses hug, keeps muffins moist and deeper flavored.
Helps them rise so they’re airy and light.
Works with bananas to lift and encourage browning.
Balances sweetness and brings out the other flavors.
Warm spice, cozy smell you’ll want in every bite.
Tiny nutty kick, subtle warmth.
Bind everything together and add a bit of protein.
Adds richness and moistness, keeps crumbs soft.
Sweet perfume that ties the whole batch together.
Basically natural sweetness and moisture, softens the crumb.
Adds gentle sweetness, tiny tender crunch, some veggie vibes.
Keeps muffins moist and tangy, helps tenderize the batter.
Plus crunchy bites and toasty flavor, optional texture boost.
Sweet chew or tropical shred, pick your favorite vibe.

Ingredient Quantities

2 cups (250 g) all purpose flour

1 cup (200 g) granulated sugar

1/2 cup (110 g) packed light brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

2 large eggs, room temperature

1/3 cup (80 ml) vegetable oil or melted butter

1 tsp pure vanilla extract

1 cup (240 g) mashed very ripe bananas, about 2 medium

1 cup (100 g) finely grated carrots, packed

1/4 cup (60 g) plain Greek yogurt or sour cream

1/2 cup (60 g) chopped walnuts or pecans, optional

1/3 cup (50 g) raisins or shredded coconut, optional

How to Make this

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1. Preheat oven to 350F (175C). Line a 12-cup muffin tin with paper liners or grease the cups lightly with butter or oil.

2. In a large bowl whisk together 2 cups (250 g) all purpose flour, 1 cup (200 g) granulated sugar, 1/2 cup (110 g) packed light brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg until well blended and no big clumps of brown sugar remain.

3. In a separate bowl beat 2 large eggs (room temperature), then whisk in 1/3 cup (80 ml) vegetable oil or melted butter, 1 tsp pure vanilla extract, 1 cup (240 g) mashed very ripe bananas, and 1/4 cup (60 g) plain Greek yogurt or sour cream until smooth. It will be a bit runny, that is fine.

4. Pour the wet mixture into the dry ingredients and stir gently with a spatula just until the flour streaks mostly disappear. Do not overmix or the muffins will get tough. A few small lumps are okay.

5. Fold in 1 cup (100 g) finely grated carrots, and if using, 1/2 cup (60 g) chopped walnuts or pecans and/or 1/3 cup (50 g) raisins or shredded coconut. Fold only until evenly distributed.

6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. For even tops, tap the pan on the counter a couple times to release big air bubbles.

7. Optional: sprinkle a little extra cinnamon sugar or chopped nuts on top of each muffin for a crunchy finish.

8. Bake in the preheated oven for 18 to 22 minutes, rotating the pan once halfway through if your oven is uneven. Muffins are done when tops are golden and a toothpick inserted in the center comes out with a few moist crumbs but no raw batter.

9. Let muffins cool in the tin for 5 to 10 minutes, then transfer to a wire rack to cool another 10 minutes before eating. They’re best the same day but will keep in an airtight container at room temperature for 2 days or in the fridge for up to a week.

10. Tips: use very ripe bananas for best flavor and moisture, grate carrots finely so they distribute evenly, and don’t skip the yogurt or sour cream since it keeps them tender. If you want a sweeter, cakier muffin add 1 to 2 tbsp milk to the wet mix.

Equipment Needed

1. Oven (preheat to 350F / 175C)
2. 12-cup muffin tin (with paper liners or for greasing)
3. Large mixing bowl and medium mixing bowl
4. Whisk and rubber spatula
5. Measuring cups and spoons (including a 1/3 cup)
6. Box grater (for finely grated carrots)
7. Fork or small whisk (to beat eggs and mash bananas)
8. Wire cooling rack and toothpick for doneness check

FAQ

Q: Can I swap the oil for butter or make these healthier?

A: Yes, melted butter works great and gives a richer flavor. For a "healthier" swap try applesauce for half the oil, or use whole wheat pastry flour for half the flour. Muffins will be a bit denser and slightly less tender if you change too much, so dont overdo the swaps.

Q: How ripe should the bananas be?

A: Very ripe is best. Brown-spotted bananas give the most banana flavor and sweetness and mash easily. If theyre only yellow, the muffins will be less sweet and a little firmer.

Q: My muffins come out soggy in the middle. What am I doing wrong?

A: Most likely underbaked or too much wet in the batter. Make sure your bananas are well mashed, but dont add extra banana beyond recipe. Also check your oven temp, and bake until a toothpick comes out clean or with a few moist crumbs, about 18 to 22 minutes for standard muffins at 350 F (175 C).

Q: Can I add nuts, raisins, or coconut?

A: Absolutely. Toss them with a tablespoon of flour before folding into the batter so they dont sink to the bottom. Use the optional amounts in the ingredient list, or a little more if you like, but dont overload the batter.

Q: How should I store and can I freeze them?

A: Cool completely then store in an airtight container at room temp up to 3 days or in the fridge up to a week. To freeze, wrap individually or place in a freezer bag for up to 3 months. Thaw on the counter or microwave 15 to 25 seconds to warm.

Q: Can I make mini or jumbo muffins and do baking times change?

A: Yes. For mini muffins bake about 10 to 14 minutes, for jumbo 22 to 28 minutes. Keep an eye near the end and test with a toothpick to avoid overbaking.

Easy Banana Carrot Muffins Recipe Substitutions and Variations

All purpose flour: swap for whole wheat pastry flour 1:1 for nuttier flavor, or use a gluten free 1:1 baking blend (make sure it has xanthan gum) at equal measure. Results will be a bit denser with whole wheat, lighter with the GF blend.
Granulated sugar: replace with coconut sugar 1:1 for a caramel note, or use pure maple syrup (use 3/4 cup maple syrup instead of 1 cup sugar and reduce other liquids by ~3 Tbsp and bake a few minutes longer).
Eggs: make them vegan with flax “eggs” (for each egg mix 1 Tbsp ground flax + 3 Tbsp water, let sit 5 min) or use 1/4 cup unsweetened applesauce per egg for moisture; flax keeps structure better, applesauce adds softness.
Vegetable oil or melted butter: substitute with equal amount of applesauce for lower fat (1:1) or use melted coconut oil 1:1 for a slight coconut note. Both work fine, applesauce makes muffins more cake like.

Pro Tips

1) Measure the flour right: spoon it into the cup and level it off, or weigh it. Packing flour makes the batter too dense and your muffins will turn out heavy.

2) Don’t overmix. Stir just until the streaks of flour mostly disappear. A few lumps are fine. Overworking develops gluten and gives you tough muffins.

3) Use very ripe bananas and finely grated carrots. Riper bananas = more banana flavor and moisture. Grating the carrots finely keeps the batter uniform so you don’t get dry pockets.

4) Add nuts or raisins at the end and toast your nuts first for extra flavor. If you want a slightly moister, cakier muffin, let them cool in the tin 5 minutes then transfer to a rack. Cool completely before storing, and they freeze well for up to 3 months.

Easy Banana Carrot Muffins Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I made Banana Carrot Muffins that come out impossibly light, super moist, and oddly addictive so you won't be able to stop scrolling.

Servings

servings

Calories

315

kcal

Equipment: 1. Oven (preheat to 350F / 175C)
2. 12-cup muffin tin (with paper liners or for greasing)
3. Large mixing bowl and medium mixing bowl
4. Whisk and rubber spatula
5. Measuring cups and spoons (including a 1/3 cup)
6. Box grater (for finely grated carrots)
7. Fork or small whisk (to beat eggs and mash bananas)
8. Wire cooling rack and toothpick for doneness check

Ingredients

2 cups (250 g) all purpose flour
1 cup (200 g) granulated sugar
1/2 cup (110 g) packed light brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 large eggs, room temperature
1/3 cup (80 ml) vegetable oil or melted butter
1 tsp pure vanilla extract
1 cup (240 g) mashed very ripe bananas, about 2 medium
1 cup (100 g) finely grated carrots, packed
1/4 cup (60 g) plain Greek yogurt or sour cream
1/2 cup (60 g) chopped walnuts or pecans, optional
1/3 cup (50 g) raisins or shredded coconut, optional

Directions

Preheat oven to 350F (175C). Line a 12-cup muffin tin with paper liners or grease the cups lightly with butter or oil.
In a large bowl whisk together 2 cups (250 g) all purpose flour, 1 cup (200 g) granulated sugar, 1/2 cup (110 g) packed light brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg until well blended and no big clumps of brown sugar remain.
In a separate bowl beat 2 large eggs (room temperature), then whisk in 1/3 cup (80 ml) vegetable oil or melted butter, 1 tsp pure vanilla extract, 1 cup (240 g) mashed very ripe bananas, and 1/4 cup (60 g) plain Greek yogurt or sour cream until smooth. It will be a bit runny, that is fine.
Pour the wet mixture into the dry ingredients and stir gently with a spatula just until the flour streaks mostly disappear. Do not overmix or the muffins will get tough. A few small lumps are okay.
Fold in 1 cup (100 g) finely grated carrots, and if using, 1/2 cup (60 g) chopped walnuts or pecans and/or 1/3 cup (50 g) raisins or shredded coconut. Fold only until evenly distributed.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. For even tops, tap the pan on the counter a couple times to release big air bubbles.
Optional: sprinkle a little extra cinnamon sugar or chopped nuts on top of each muffin for a crunchy finish.
Bake in the preheated oven for 18 to 22 minutes, rotating the pan once halfway through if your oven is uneven. Muffins are done when tops are golden and a toothpick inserted in the center comes out with a few moist crumbs but no raw batter.
Let muffins cool in the tin for 5 to 10 minutes, then transfer to a wire rack to cool another 10 minutes before eating. They’re best the same day but will keep in an airtight container at room temperature for 2 days or in the fridge for up to a week.
Tips: use very ripe bananas for best flavor and moisture, grate carrots finely so they distribute evenly, and don’t skip the yogurt or sour cream since it keeps them tender. If you want a sweeter, cakier muffin add 1 to 2 tbsp milk to the wet mix.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.