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Banana Carrot Muffins

Total Time: 27 mins

These one bowl Banana Carrot Muffins are not only easy to make, but they are fluffy, moist, and so delicious. Made with mashed banana, grated carrots, and the perfect amount of cinnamon, they taste like banana bread and carrot cake had a baby!

For more ways to use up bananas, try my Strawberry Banana Shortcakes or Banana Pudding Cheesecake Bars.

Center of a muffin with more Banana Carrot Muffins surrounding it.

The BEST Banana Carrot Muffins

You are going to love these not only for how they taste, but for so many other reasons too:

  • Eat them any time of day for an on the go snack, a quick breakfast, and even dessert.
  • Great way to use up bananas and carrots that have been hanging out too long in your refrigerate.
  • One bowl recipe which is the best part (other than the taste) because I loath doing dishes.

Ingredients In Banana Carrot Muffins

  • Flour
  • Granulated Sugar
  • Brown Sugar
  • Baking Powder
  • Salt
  • Greek Yogurt: at room temperature
  • Eggs: at room temperature
  • Vanilla Extract
  • Banana: mashed
  • Carrot: grated with a box grater or food processor
Picture of ingredients. Bananas, carrots, flour, baking powder, salt, cinnamon, sugar, brown sugar, eggs, greek yogurt, vanilla extract.

How To Make Banana Carrot Muffins

Here are the basic steps for making the muffins, the recipe card will have more details below.

  1. Whisk together the dry ingredients.
  2. Combine the wet ingredients with the dry ingredients.
  3. Fold in the banana and carrot muffins.
  4. Scoop into muffin baking pan.
  5. Bake until the muffins spring back to the touch and the tops no longer glossy.

Storing Information

Any leftovers you have can be stored in an airtight container or resealable bags. At room temperature they will last up to three days, in the refrigerator up to one week, and in the freezer up to three months.

Banana Carrot Muffin batter in a greased 12 cavity muffin baking pan.

Tips and Tricks for Even Better Muffins

  1. Room temperature ingredients ALWAYS. When ingredients are room temperature your batter will not only incorporate better, but it will bake more evenly too.
  2. Grease your muffin pan very well so the muffins do not stick to the pan. I just use nonstick cooking spray but you can also use butter or oil. I do not recommending using parchment paper or cupcake liners because the moisture in these muffins tends to make them stick to the liner.
  3. Add other add ins (but only a 1/2 cup, don’t go too wild). Nuts, chocolate chips, shredded coconut, candied ginger, and dried fruits would taste great in these.
Baked muffins on a cooling rack.

Frequently Asked Questions About Banana Carrot Muffins

Can I use pre-grated carrots?

I do not recommend pre- grated and bagged carrots because they tend to be very tough and dry. Your muffins will have less moisture than if you grate your own carrots.

Are banana carrot muffins healthy?

This depends on your view of healthy. These muffins are about 200 calories each and do contain quite a few nutrients from the banana, carrot, eggs, and Greek yogurt. You can be the ultimate judge as to whether or not they are “healthy.”

Can I make these into mini muffins?

Of course! This recipe will make around 48 mini muffins. Follow the directions as normal but bake them at 425° F for 5 minutes and then 350° F for about 7 to 9 more minutes.

Bite out of a muffin with more in the background.

More Favorite Muffin and Breakfast Recipes:


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Center of a Banana Carrot Muffin.

Banana Carrot Muffins

Elizabeth Swoish
These Banana Carrot Muffins are an easy one bowl recipe. They are fluffy, moist, and delicious to eat any time of day. Done in under 30 minutes!
Prep Time 10 mins
Cook Time 17 mins
Total Time 27 mins
Course Breakfast, Dessert, Snack
Servings 12
Calories 204 kcal

Equipment

  • 1 12 cavity muffin pan

Ingredients
 
 

  • 2 ¼ cups all- purpose flour
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 3 teaspoons baking powder
  • ¾ teaspoon salt
  • ¾ cup plain Greek yogurt; room temperature
  • 2 eggs; room temperature
  • 1 ½ teaspoon vanilla extract
  • 1 cup banana; mashed (about 2 bananas)
  • 1 cup carrot; finely shredded (about 2 carrots)

Instructions
 

  • Preheat oven to 425 °F and grease the muffin pan cavities with nonstick cooking spray, butter, or oil.
  • To a large bowl whisk together the dry ingredients ( all- purpose flour, granulated sugar, brown sugar, baking powder, and salt).
  • Add the wet ingredients (Greek yogurt, eggs, vanilla extract) and whisk together until almost combined.
  • Fold in the mashed banana and grated carrots just until the batter comes together and everything is well incorporated.
  • Fill each cavity 3/4 of the way full using a cookie scoop, spoon, or measuring cup.
  • Bake at 425 °F for 5 minutes and then reduce heat to 350 °F and bake for another 10 to 12 minutes. The muffins should spring back to the touch and the tops no longer glossy.
  • Remove from oven and let cool for 10 minutes before removing the muffins from the pan. Place on a wire rack to cool to room temperature.

Video

Notes

Storing Information:

  • At room temperature, covered, for two to three days.
  • In the refrigerator, covered, for one week.
  • In the freezer, wrapped in plastic wrap and in an airtight container or plastic sealable bag, for up to three months. 

How to Make MINI Muffins:

  • Follow the directions as normal and bake them at 425° F for 5 minutes and then 350° F for about 7 to 9 more minute. The recipe yields 36-48 mini muffins.

Muffin Add Ins:

  • Nuts, chocolate chips, shredded coconut, candied ginger, and dried fruits.
Keyword BANANA AND CARROT MUFFINS, BANANA CARROT MUFFINS, CARROT BANANA MUFFINS, MUFFINS

If you make my Banana Carrot Muffins, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!

By Elizabeth Swoish on October 25th, 2022

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