Banana Carrot Muffins -

Name: Banana Carrot Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups 250 g all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; ¾ cup packed light brown sugar; ¼ cup unsalted butter (melted); ¼ cup vegetable oil; 2 large eggs (room temperature); 2 teaspoons vanilla extract; ½ cup plain Greek yogurt; 1 cup mashed ripe banana (about 2 medium bananas); 1 cup finely grated carrots (packed); ½ cup chopped pecans or walnuts (optional)

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These easy, wholesome Carrot Banana Muffins are sweet and moist, with delicious flavors from banana bread and carrot cake. They’re the perfect breakfast or snack for the whole family and easy to make in about 30 minutes.

Carrot banana muffins baked in a muffin tin.

We’re mad for muffins in our house, and these Banana and Carrot Muffins might just be our favorite. They’re super simple to whip up and they’re utterly delicious, combining the natural sweetness of ripe bananas with the earthy flavor of fresh carrots. I really love them because they’re a great way use up those overripe bananas you’ve got laying on the counter. Plus, it’s easy to sneak in extra veggies to bump up the nutrition, too (our secret!).

With a super tender, moist crumb and flavored with warm spices and brown sugar, these Banana Carrot Muffins are oh so satisfying, and you can feel good about eating them, too. They’re perfect for on-the-go breakfasts, quick snacks and meal prep. They’ll be a family favorite in no time. And with no special equipment, all you need is a bowl for mixing and in 30 minutes they’re ready to enjoy!

If you like the flavors in these muffins, try these other quick and easy recipes. We love this Carrot Poke Cake for a sweet treat and this Best Banana Bread can’t be beat.

Why You’ll Love This Recipe

Naturally Sweet: Ripe bananas bring the perfect, natural sweetness to these muffins
Extra Moist: Sweet shredded carrots keep the batter extra tender and moist, never dried out.
Easy On-The-Go Muffin: They’re great for a quick breakfast, packing into lunchboxes, or as snacks.
One-Bowl Recipe: Simply add everything to a bowl, mix, and bake – that’s it, there’s nothing more too them.
Freezer Friendly and Great For Meal Prep: Make these in advance and have them on hand for whenever you need a quick breakfast or snack. They’re a great time-saver.

Ingredients

Flour: All Purpose works great as the base for the batter.
Baking Soda and Baking Powder: Leavening agents so the muffins rise and are fluffy.
Salt: I always add a pinch of salt when I’m baking to balance the flavors.
Cinnamon: Warm and spiced, pairs perfectly with the sweet bananas.
Brown Sugar: For a deep, caramel-like sweetness.
Butter: Use unsalted, when baking. For richness.
Vegetable Oil: Any neutral oil works to keep the muffins moist.
Eggs: Use size Large.
Vanilla Extract: Adds warmth and enhances all of the other ingredients.
Greek Yogurt: Tangy, thick and creamy, for a super tender muffin.
Bananas: Use very ripe bananas, even the ones with brown spots!
Carrots: Finely grate or shred these yourself. For sweetness, color, and moisture in the muffins.
Walnuts or Pecans: For a nutty carrot cake-like flavor and crunchy texture.

How To Make Banana Carrot Muffins

1. Preheat the oven to 425°F. Line a muffin tin with paper liners or lightly grease the pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

A white bowl with dry ingredients for carrot banana muffins on a checkered cutting board.

A white bowl with dry ingredients and a whisk to the right side on a checkered cutting board. A linen is on the left side.

3. In a large bowl, whisk the brown sugar, melted butter, and vegetable oil until smooth.

A white bowl with wet ingredients and a white spatula on a wooden cutting board. A linen is to the side.

A white bowl with wet ingredients and two eggs cracked on top. The bowl is on a checkered cutting board.

4. Add the eggs and vanilla extract, whisking until fully combined.
5. Stir in the Greek yogurt and mashed bananas until the mixture is smooth.

A glass bowl being held with a hand with mashed bananas. A checkered cutting board is in the background.

A white bowl with wet ingredients for carrot banana muffins. Greek yogurt is added on top.

6. Fold in the grated carrots.

A white bowl with carrot banana muffin batter. Grated carrots are on top.

A white bowl with carrot banana muffin batter with a white spatula resting on the side.

7. Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
8. Fold in the chopped nuts, if using.
9. Divide the batter evenly between the muffin cups, filling them almost to the top for tall bakery-style muffins.

A white bowl with carrot banana muffin batter with a white spatula resting in the bowl. A muffin tin is to the left of the bowl with a cookie scoop in the center.

Carrot banana muffin batter is scooped into the muffin tin.

10. Sprinkle the tops with coarse sugar or additional nuts if desired.
11. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F without opening the oven. Continue baking for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
12. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Carrot banana muffins are baked in a muffin tin.

Carrot banana muffins are cooling on a wire rack.

Expert Tips

Use Very Ripe Bananas: Super ripe, overly soft bananas are the sweetness and will give the best flavor. Reach for those extra yellow bananas with brown spots (yes, really!).
Finely Grate Carrots: This texture and consistency will blend smoothly into the batter, so you don’t get any lumps or chunks.
Avoid Over-mixing The Batter: It’s tempting to continuously stir, but only mix until the ingredients are just combined. This will keep the muffins light and fluffy.
Fill Cups ¾ Full: This will give you nicely domed tops. Use a spoon or measuring cup for adding the batter to muffin cups but don’t overfill them.
Add Crunchy Toppings: I like adding extra toasted pecans or walnuts, or a sweet streusel topping for even more texture and flavor.

A hand holding carrot banana muffins with more in a tin in the background.

Variations

Add Walnuts or Pecans: Both nuts have a nice toasted flavor and crunchy texture, a classic.
Add Chocolate Chips: Add in semi-sweet, or dark chocolate chips for extra sweetness.
Stir in Oats: Mix in rolled oats for more texture and fiber.
Healthy Muffins with Whole Wheat Flour: Use this instead of all-purpose to bump up the health factor and give the muffins a heartier flavor and texture.
Make them Vegan: Skip the yogurt, butter and eggs and use similar substitutes for a vegan version.
Add Raisins: For texture and added sweetness. Golden would be nice for presentation.
Stir in Shredded Coconut: To give the muffins even more of a carrot-cake flavor. Plus more chewy texture.

Storage

Store leftover muffins in an airtight container on the counter for up to 2 days. Any longer past then, store them the same way in the fridge for 2 to 3 more days.

You can freeze these muffins. Once they’re baked and cooled, store them in an air tight container in the freezer for up to 3 months. Thaw them in the fridge or countertop overnight before serving.

A carrot banana muffin is cut in half on a flower plate, others are cooling on a wire rack.

FAQs

Can I use frozen bananas?

Yes. They’ll actually make the muffins super moist. Thaw the bananas in the fridge or at room temperature, and then be sure to drain well before adding to the batter.

Do I need to squeeze moisture out of the carrots?

Yes, definitely. Squeezing them out thoroughly in a clean kitchen towel or with paper towels will remove excess moisture, so you don’t have a watery batter.

Can I make these muffins healthier?

To make these more nutritious, you could add in flax seed or oats for fiber, grated zucchini for some extra veggies, and swap out brown sugar for honey, date syrup, or maple syrup.

Why are my muffins dense?

This can happen if you over-mix the batter, or use too much flour. Stir until the ingredients are just combined (don’t mix and mix and mix!), and be sure to measure your ingredients carefully.

Can I make mini muffins?

Definitely! Shorten the bake time slightly and check the muffins for doneness. When a toothpick inserted into the center comes out clean, they’re ready.

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