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Home » Recipes » Muffins

Banana Carrot Muffins

March 28, 2022 by brooke 5 Comments

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These one bowl banana carrot muffins are a perfect blend of sweet banana and carrots with warm spices that resemble carrot cake. They're the perfect breakfast or afternoon snack.

a banana carrot muffin with a bite missing from it, sitting in a pan with parchment paper.

Banana carrot muffins have quickly become a new staple at my home. We always seem to have both carrots and brown bananas waiting to be used up, and these quick and tasty muffins are perfect for that. Not to mention I love getting some extra veggies in for my kids without them even realizing it!

If you're looking for other ways to use from brown bananas that are sitting on your counter, this sour cream banana bread is absolutely delicious. You could also try my favorite banana biscoff bundt cake, or something simple like my chocolate peanut butter protein shake that uses banana to help with texture and sweetness.

6 banana carrot muffins lined in a baking pan.

WHY YOU WILL LOVE THESE

ONE BOWL- Only one bowl means easy to make and easy clean up. They're perfect to get your kids involved in making.

FRUIT & VEGGIES- I always love when I can get fruits and veggies into something without compromising on the taste. Having both the carrots and bananas in here help them stay so moist also.

BASIC INGREDIENTS- These muffins are made with simple ingredients that you almost always have on hand. I'm pretty sure brown bananas are as much a staple as yellow ones on my counter.

INGREDIENT NOTES

  • Bananas- I don't give an exact measurement, 2 banana's seems to always be fine when I make these.
  • Carrots- Grating the carrots yourself is best so that they are very finely shredded.
  • Butter- You're going to use melted butter here, but using vegetable or coconut oil would work fine also.
  • Eggs- Try to use room temperature eggs if possible.
  • Turbinado Sugar- This thick sugar is what gives the muffins a nice crunch on top.
all the ingredients to make these banana carrot muffins.

STEP BY STEP INSTRUCTIONS

STEP ONE: PREP OVEN AND PANS. Preheat oven to 350°F. Spray a muffin pan with nonstick spray or line with cupcake liners. Set aside.

STEP TWO: WET INGREDIENTS. In a medium bowl mash banana's. Add carrots, melted butter and sugars and whisk until smooth. Add the eggs, and vanilla. 

wet ingredients
adding eggs and vanilla
all wet ingredients mixed together.

STEP THREE: DRY INGREDIENTS. Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.

adding dry ingredients
muffin batter all ready

STEP FIVE: BATTER IN MUFFIN TIN. Spoon batter into prepared muffin pan. You want to batter to be ¾ filled in each muffin cup. Sprinkle tops of batter with turbinado sugar.

STEP SIX: BAKE. Bake for 17-20 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. Allow to cool.

muffin batter in cups
freshly baked muffins

EXPERT BAKING TIPS

Grating the carrots is better than using shredded so that there are small bits throughout each muffin.

Topping the muffins with coarse turbinado sugar is what gives the muffins a slightly crispy/crunchy top. 

I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

FAQ

Why didn't my muffins rise?

The most common reason that muffins don't rise is because your baking powder or baking soda is too old. They should be replaced every six months once opened.

Can I use oil instead of butter in these muffins?

Yes. Butter has a better flavor to it, but oil will work great and a lot of times produces a lighter crumb.

Can I add nuts to these muffins?

Yes. My kids do not like nuts, so I don't usually add them to things, but you can add about a half cup of nuts.

close up of banana carrot muffins in muffin tin after baking.

STORING AND FREEZING

These banana carrot muffins can be stored in an airtight container at room temperature for 3-4 days while remaining fresh. Keep in mind that the tops of the muffins will get soft once in a sealed container.

FREEZING

I love freezing my muffins and pulling them out for a quick on the go breakfast. You can store them all together in a large ziplock bag or airtight container, or place them in individual bags so you can grab one every time you want one.

one banana carrot muffin broken into 2 pieces with other whole muffins behind it.

OTHER MUFFIN RECIPES TO TRY

Double Chocolate Zucchini Muffins

Cranberry Orange Muffins

Blueberry Coffee Cake Muffins

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do. 

And please make sure to leave a star review below!

a banana carrot muffin with a bite taken out of it, and a few other muffins surrounding.

Banana Carrot Muffins

brooke
These one bowl banana carrot muffins are a perfect blend of sweet banana and carrots with warm spices that resemble carrot cake.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 17 mins
Course Breakfast
Cuisine American
Servings 12
Calories 211 kcal

Ingredients
 
 

  • 2 ripe bananas
  • 1 cup grated carrots
  • ½ cup butter melted
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 2 large eggs room temp
  • 2 teaspoon vanilla
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • turbinado sugar for sprinkling on top

Instructions
 

  • Preheat oven to 350°F. Spray a muffin pan with nonstick spray or line with cupcake liners. Set aside.
  • In a medium bowl mash banana's. Add carrots, melted butter and sugars and whisk until smooth. Add the eggs, and vanilla. 
  • Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
  • Spoon batter into prepared muffin pan. You want to batter to be ¾ filled in each muffin cup. Sprinkle tops of batter with turbinado sugar.
  • Bake for 17-20 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. Allow to cool.

Notes

Make sure all ingredients are room temperature before making.
Grating the carrots is better than using shredded so that there are small bits throughout each muffin.
Topping the muffins with coarse turbinado sugar is what gives the muffins a slightly crispy/crunchy top. 
If wanting to make mini muffins bake at 350 F for about 10-12 minutes.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Nutrition

Calories: 211kcalCarbohydrates: 31gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 51mgSodium: 260mgPotassium: 144mgFiber: 1gSugar: 16gVitamin A: 2077IUVitamin C: 2mgCalcium: 40mgIron: 1mg
Keyword banana, banana carrot muffins, carrots, muffin
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Lisa

    March 29, 2022 at 5:55 pm

    5 stars
    Saw your post and got up off of the couch to make them. Quick, easy, and delicious, with pantry staples. Thanks for another good one! 🙂

    Reply
    • brooke

      March 30, 2022 at 12:41 pm

      Yay!!! I'm so glad! Thanks for trying them!

      Reply
  2. Kim

    March 31, 2022 at 4:30 pm

    These were sooo good!! I made some subs since we have an egg allergy (2 flax eggs) and I had some ingredients that need to be used. I used a cup of grated zucchini and carrots that I had leftover from a dinner. My son was real disappointed they didn’t have chocolate chips until he tasted them. Both my boys gobbled them up so fast! Fantastic recipe!!

    Reply
  3. Kim

    March 31, 2022 at 4:49 pm

    5 stars
    These were sooo good!! My boys were disappointed they didn’t have chocolate chips until they tasted them and then they gobbled them up so fast! I subbed 2 flax eggs for real eggs because we have an egg allergy. I also happened to have a cup of grated zucchini and carrots and it worked beautifully! Fantastic recipe! Now to keep my pregnant self from finishing them all today!

    Reply
  4. Dayna

    April 28, 2022 at 5:54 pm

    I made these yesterday and they are already gone today. My teenager asked me to make more. Great for grabbing as she leaves for school. So so good any time! Thank you!

    Reply

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Hi! I'm Brooke,

Welcome to the SALTED sweets! I am a self-taught baker, dessert lover, and mom of three. My hope is to share my love language of sweet and simple baked goods with you. More about me...

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