These easy banana carrot muffins are light, moist, and perfectly sweetened. Enjoy with a warm cup of coffee for breakfast, a light afternoon snack, or a decadent dessert when topped with vegan cream cheese frosting!
There’s nothing like a decadent carrot cake with cream cheese frosting. It has always been one of my favorite types of cakes.
At our wedding, I had a carrot cake with our coffee station for guests to munch on throughout the night.
Why You’ll Love These Banana Carrot Muffins
- Gluten-Free Option
- Dairy-Free and Egg-Free
- Full of fresh fruit and veggies
- Perfect for picky kids!
- Makes for an excellent breakfast, snack, or dessert
Ingredients and Substitutions
All-Purpose Flour: When measuring your flour be sure to use the spoon and knife method so that you don’t get packed flour. Instead of scooping your measuring cup into the flour, use a spoon to fill the cup, then a knife to level it off. For a high-fiber version of this muffin, use white whole wheat flour or regular whole wheat flour. For a gluten-free version, use a 1:1 gluten-free flour mix.
Cinnamon: Ground cinnamon gives these muffins a warm spice flavor. You could also use pumpkin pie spice instead of cinnamon for more depth of flavor.
Organic Cane Sugar: I opt for organic cane sugar, but if you want to use unrefined sugar you can use coconut sugar instead.
Ripe Bananas: You’ll need two ripe bananas. The browner they are the sweeter the flavor of the muffins.
Shredded Carrot: You’ll need one cup of shredded carrots, that’s about the equivalent of 2-3 large carrots.
Avocado Oil: The moistness of the muffins comes from the avocado oil. You can use any type of vegetable oil of your choice. I like avocado oil because it does not have a distinct flavor, and it’s not inflammatory. For oil-free muffins use unsweetened applesauce.
Unsweetened Almond Milk: Use unsweetened to help control the sweetness of the muffins. Almond milk adds the necessary moisture needed for all of the ingredients to come together in a smooth batter.
Instructions for Banana Carrot Muffins
Step 1: Preheat the oven to 350 degrees. Peel and shred 2-3 carrots until you have one cup of shredded carrots.
Step 2: Combine the dry ingredients in a large mixing bowl (flour, baking soda, baking powder, salt, sugar, and cinnamon). Whisk to combine. Set aside.
Step 3: In a blender or food processor blend the bananas, almond milk, and avocado oil until smooth.
Step 4: Pour the wet ingredients into the bowl with the dry ingredients, and add the shredded carrots. Fold it all together with a spatula until combined. Don’t overmix.
Step 6: Place the muffins in your preheated oven for 15-18 minutes. Insert a toothpick in the center of each muffin. If the toothpick comes out clean, the muffins are done, if not, place them back in the oven for a few more minutes.
Step 7: Allow the muffins to cool in the muffin tin for 10 minutes, then transfer them to a wire rack to cool completely.
Frequently Asked Questions
There are A LOT of gluten-free flours available. Not all of them work the same way as white or wheat flour. Instead of opting for a single type of gluten-free flour, use a blend. This will help ensure that the muffins turn out light and fluffy, and aren’t gummy and dense.
If you want to make your own blend try using brown rice flour, chickpea flour, and arrowroot starch. To make your own flour use 1 ½ cups of each flour mix and store in a sealed container for your baking needs.
As written, these muffins are 169 calories, and 5 grams of fat. See the nutritional information in the recipe card for the complete nutrition facts. To increase the nutritional value of the muffins, consider using whole wheat flour to increase the fiber. You can also substitute applesauce for oil to reduce the fat. These substitutions will decrease the calories and fat. You can also substitute cane sugar for another type of sugar such as maple syrup or coconut sugar that is not as refined, as well as reduce the overall amount of sugar used from ¾ cups, to ½-1/4 of a cup. The mashed bananas and carrots give these muffins a boost of vitamins and minerals such as beta-carotene and potassium.
Allow the muffins to cool completely. Transfer them to an airtight container to retain their moisture. Keep at room temperature for up to 4 days. Or transfer the muffins to the refrigerator to keep for up to 7 days. You can also freeze the muffins by transferring them to an airtight freezer-safe container. Freeze for up to 3 months. Defrost at room temperature.
- Use whole carrots, and go ahead and peel them with a vegetable peeler. You can either use a box grater to shred the carrots or use your food processor. Using fresh carrots is important, as it improves the flavor of the muffins. I don’t recommend using baby carrots.
- Use ripe bananas. If the bananas are starting to brown even better. They will add a natural sweetness to the muffins.
- If you like a less sweet muffin, reduce the sugar. Use ½ a cup instead of ¾ of a cup.
- Don’t overmix the batter. Fold the ingredients together until they are combined. Overmixing will cause your muffins to become tough.
- Use a measuring cup to fill your muffin cups to ensure they all come out even. A ¼ cup measuring cup is perfect. It will fill your muffin liners ¾ of the way full.
- Add 1 teaspoon of vanilla extract for more flavor and a ¼ cup of chopped walnuts or pecans for extra crunch.
Banana Carrot Muffins
- 1 ½ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 2 teaspoon Baking Powder
- ¼ teaspoon Salt
- 2 teaspoon Cinnamon
- ¾ cup Organic Cane Sugar reduce for lower sugar
- 2 ripe bananas mashed
- 1 cup shredded carrot about 2-3 large carrots peeled and shredded
- ¼ cup avocado oil or unsweetened applesauce for oil-free version
- ¼ cup unsweetened almond milk
- Preheat the oven to 350 degrees. Peel and shred 2-3 carrots until you have one cup of shredded carrots.
- Combine the dry ingredients in a medium mixing bowl (flour, baking soda, baking powder, salt, sugar, and cinnamon). Whisk to combine. Set aside.
- In a blender or food processor blend the bananas, almond milk, and avocado oil until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients, add the shredded carrots. Fold it all together with a spatula until combined. Don't overmix.
- Line your muffin tin with 12 muffin cups. Scoop ¼ cup of batter into each cup to fill ¾ of the way full.
- Place the muffins in your preheated oven for 15-18 minutes. Insert a toothpick in the center of each muffin. If the toothpick comes out clean, the muffins are done, if not, place them back in the oven for a few more minutes.
- Allow the muffins to cool in the muffin tin for 10 minutes, then transfer them to a cooling rack to cool completely.