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. Or if you have leftover carrots, try my Carrot Snack Cake!
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
How To Make Banana Carrot Muffins
Here are the basic steps for making the muffins, the recipe card will have more details below.
- Whisk together the dry ingredients.
- Combine the wet ingredients with the dry ingredients.
- Fold in the banana and carrot muffins.
- Scoop into muffin baking pan.
- 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.
Tips and Tricks for Even Better Muffins
- Room temperature ingredients ALWAYS. When ingredients are room temperature your batter will not only incorporate better, but it will bake more evenly too.
- 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.
- 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.
Frequently Asked Questions About Banana Carrot Muffins
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.
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.”
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.
More Favorite Muffin and Breakfast Recipes:
- Mini Chocolate Chip Muffins
- 3 Ingredient Pumpkin Muffins
- Cardamom Spiced Coffee Cake Muffins
- Blueberry Earl Grey Muffins with Streusel
- Sour Cream Glazed Donuts
- Breakfast Bagel Sliders
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Banana Carrot Muffins
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
RECIPE 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.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
I made these banana carrot muffins last week and my kids LOVED them! They are so easy to make and I love that banana and carrot combo!