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Banana carrot muffins served with blueberries and plums.
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5 from 23 votes

Banana Carrot Muffins

These banana carrot muffins are soft, fluffy, and refined sugar–free, and packed with veggies. Perfect for snacks, lunchboxes, or make-ahead breakfasts!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 24 mini muffins
Author: Lily Payen

Ingredients

Wet Ingredients

  • ¾ cup mashed banana from about 2 small to medium bananas. Measure out exactly 3/4 cup for most accurate texture.
  • ¼ cup pure maple syrup
  • ¼ cup mild-tasting oil
  • 1 large egg
  • ½ tsp vanilla extract
  • ½ cup finely grated carrots

Dry Ingredients

  • 1 ¼ cups 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
US Customary - Metric

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.
  • Stir in the grated carrots until 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.
  • 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 ¼ cups of all-purpose flour, 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.

Nutrition

Calories: 62kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 5mg | Potassium: 51mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 462IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.1mg

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