These Carrot Banana Muffins are packed with natural sweetness and flavor. They make a wholesome snack, breakfast, or even dessert.

Close-up of three banana carrot muffins on a white plate, with ripe bananas and carrots in the background.

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Table of contents

Favorite Muffin Recipes
Recipe Ingredients
Variations
Step-by-Step Directions
Storage
More banana recipes you might like
Recipe

The combination of carrots and bananas ensures that these muffins are tender and moist. The natural moisture from the carrots helps prevent the muffins from drying out, even after a couple of days.

Favorite Muffin Recipes

Muffins are such a versatile baked good. More of our favorite muffin recipes include these Molasses Bran Muffins made with All-Bran cereal, kid favorite Chocolate Banana Muffins, and these Orange Muffins with Chocolate Chips.

Recipe Ingredients

Ingredients including bananas, brown sugar, walnuts, flour, shredded carrots, baking soda, cinnamon, baking powder, salt, vanilla, egg, and vegetable oil.

All-Purpose Flour
Baking Powder
Baking Soda
Cinnamon
Salt
Bananas, mashed
Carrots, shredded
Brown Sugar
Vegetable or Canola Oil
Egg
Vanilla
Walnuts or Pecans, optional

Variations

In place of the nuts, try raisins instead.

Other than just cinnamon, try other warm spices such as nutmeg, ginger, or pumpkin pie spice.

Step-by-Step Directions

Preheat the oven to 350-degrees Fahrenheit. Spray a muffin pan with non-stick cooking spray or line with muffin papers.

Bowl with flour and spices, whisk, banana, and an egg on a white surface, with number "1" at the bottom left corner.

Step 1: In mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.

Mashed bananas in a bowl with surrounding ingredients including grated carrots, vanilla extract, oil, brown sugar, and flour.

Step 2: In a large bowl, mash the ripe bananas using a fork.

Ingredients, including eggs, brown sugar, and vanilla extract, in a glass bowl. Grated carrots and nuts are also shown.

Step 3: Add the brown sugar, vegetable or canola oil, egg, and vanilla extract. Blend until well combined.

Bowl with flour and wet mixture surrounded by grated carrots, chopped nuts, vanilla extract, and empty bowls. Fork on the left.

Step 4: Add the dry ingredients to the banana mixture. Stir just until combined.

Mixing bowl containing a batter with shredded carrots and chopped nuts, surrounded by empty bowls and utensils. Number 5 in corner.

Step 5: Fold in the shredded carrots and the chopped nuts, if using.

A scoop of muffin batter held above a bowl, with an empty muffin tin and liners in the background.

Step 6: Scoop the carrot banana muffin batter into a muffin tin.

A muffin tin with 12 unbaked muffin batter portions, on a white surface. The number 1 is in the bottom left corner.

Step 7: Divide the batter evenly filling each muffin cup to about ⅔ full.

A muffin tin filled with freshly baked cupcakes, one is slightly raised, with carrots and bananas in the background.

Step 8: Bake the banana carrot muffins for 18 - 20 minutes, until a toothpick inserted into the center of one of the muffins comes out clean.

Three carrot muffins on a white plate with ripe bananas and carrots in the background.

Let the muffins cool for about 5 minutes before removing them from the muffin pan. Place on a wire rack to cool completely.

Carrot banana muffin broken in half, with bananas and carrots in the background on a burlap surface.

Storage

Store your carrot banana muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. Just thaw at room temperature or warm them up in the microwave for a quick snack.