Banana Carrot Muffins
on Aug 16, 2025
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These banana carrot muffins are soft, moist, and perfectly spiced. With ripe bananas and finely grated carrots for a boost of veggies, these muffins are a wholesome breakfast or snack that are great to batch-make for school lunches or quick grab-and-go mornings!
These banana carrot muffins are a go-to in our house! They’re soft, fluffy, and have just the right amount of sweetness. The bananas keep them moist, and the carrots add a little extra veggie goodness. You can make a batch and enjoy all week long for breakfast, lunchboxes, or quick snacks.
Looking for more fun recipes that incorporate carrots? You’ll love these baked carrot cake donuts, cheesy carrot bites, and refreshing banana carrot smoothie!
Table of Contents
What You’ll Need
Here is what you’ll need to make these banana carrot muffins:
- Bananas: Ripe bananas add natural sweetness and moisture. The riper the bananas, the sweeter the muffins.
- Carrots: Finely grated, they blend right into the batter and add extra nutrition.
- Maple Syrup: Adds extra sweetness to the muffins.
- Self-Rising Flour: I used self-rising flour, which is a combination of all-purpose flour, baking powder, and salt, but feel free to make your own self-rising flour if you don’t have any on hand! (See instructions below.)
- Egg: The binding agent to help the muffins hold their shape.
- Oil: Adds moisture to the muffins to keep them fluffy in texture. Make sure to use a mild-tasting oil like avocado oil, coconut oil, or extra light-tasting olive oil.
- Cinnamon/Nutmeg: Provides an extra warm spice and flavor.
- Vanilla Extract: For added flavor and to bring out the natural sweetness.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Maple Syrup: The maple syrup may be replaced with equal parts honey.
- Self-Rising Flour: No self-rising flour? No problem! You can make your own by mixing together 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. To make these muffins gluten-free, use gluten-free all-purpose flour in a 1:1 ratio.
- Egg: The egg may be replaced with a liquid egg replacer like the brand Just Egg. It may also be replaced with a flax egg.
- Oil: The oil may be replaced with cooled, melted butter.
Step-by-Step Instructions
STEP 1: Mash the bananas in a bowl with a fork until smooth (Images 1 & 2).
STEP 2: Add maple syrup, oil, egg, and vanilla to the bowl with the mashed banana and mix until well combined (Images 3 & 4).
STEP 3: Add the flour and ground cinnamon, and nutmeg to the wet ingredients and gently mix them in until just combined. It is okay if there are a few lumps in the batter (Images 5 & 6).
STEP 4: Stir in the grated carrots until combined (Images 7 & 8).
STEP 5: Spoon 1 tablespoon of batter into each cup of a greased 24-cup mini muffin pan or a silicone mini muffin pan (Images 9 & 10).
STEP 6: Bake the muffins for 15 minutes, or until a toothpick inserted comes out clean. Allow the muffins to cool completely before serving.
Storage Instructions
Once cooled, store the banana carrot muffins in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 5 days. To freeze, store in a freezer-safe Ziploc bag for up to 3 months. Reheat in the microwave for a few seconds until warmed through, or in a toaster oven/air fryer on the reheat setting.
Tips For Success
- Make sure to finely grate the carrots so that they blend evenly into the batter. I love using the smallest holes of my box grater.
- No self-rising flour? No problem! You can make your own by mixing together 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. To make these muffins gluten-free, use gluten-free all-purpose flour in a 1:1 ratio.
- Do not overmix the batter for these muffins once you combine the wet and dry ingredients, so that the muffins do not end up dense. It is okay if there are a few lumps in the batter.
- Feel free to adjust the sweetness as desired. If you prefer less sweetness, slightly reduce the amount of maple syrup. If you prefer a sweeter muffin, add 1 to 2 tablespoons of maple syrup.
Recipe FAQs
Yes, if you are making these muffins for a young baby, you can omit the maple syrup since bananas provide natural sweetness. Just note that the muffins will have a very light, subtle sweetness.
Yes! To make full-sized muffins, increase the bake time baking the muffins for 18 to 22 minutes, or until a toothpick inserted comes out clean.
I don’t recommend using pre-shredded carrots because they’re usually larger in size and won’t blend as easily into the batter. Freshly grated carrots work best since they’re more tender and moist.
Other Carrot Recipes You’ll Love
Oven-Baked Zucchini Carrot Tots
Carrot Fritters
Carrot Oatmeal Cookies
Gluten-Free Carrot Cake Muffins
If you tried these Banana Carrot Muffins, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Banana Carrot Muffins
Ingredients
- 2 medium ripe bananas
- ¼ cup pure maple syrup
- ⅓ cup mild-tasting oil
- 1 large egg
- ½ tsp vanilla extract
- 1 cup self-rising flour, see notes below on how to make your own self rising flour if needed
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup finely grated carrots
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Mash the bananas in a bowl with a fork until smooth.
- Add maple syrup, oil, egg, and vanilla to the bowl with the mashed banana and mix until well combined.
- Add the flour, ground cinnamon, and nutmeg to the wet ingredients and gently mix them in until just combined. It is okay if there are a few lumps in the batter.
- Stir in the grated carrots until combined.
- Spoon 1 tablespoon of batter into each cup of a greased 24-cup mini muffin pan or a silicone mini muffin pan.
- Bake the muffins for 15 minutes, or until a toothpick inserted comes out clean. Allow the muffins to cool completely before serving.
Notes
- Make sure to finely grate the carrots so that they blend evenly into the batter. I love using the smallest holes of my box grater.
- No self-rising flour? No problem! You can make your own by mixing together 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. To make these muffins gluten-free, use gluten-free all-purpose flour in a 1:1 ratio.
- Do not overmix the batter for these muffins once you combine the wet and dry ingredients, so that the muffins do not end up dense. It is okay if there are a few lumps in the batter.
- Feel free to adjust the sweetness as desired. If you prefer less sweetness, slightly reduce the amount of maple syrup. If you prefer a sweeter muffin, add 1 to 2 tablespoons of maple syrup.
