Whether you’re grabbing one for a quick breakfast on the go or enjoying a bite after dinner, these delicious Carrot Banana Muffins are sure to become your new favorite treats! They are everything you love about carrot cake and banana bread all in one unforgettable muffin.
Healthy Carrot Banana Muffins
Don’t you just love having a sweet treat first thing in the morning, especially when it’s as delicious as these muffins?! I love how warm and cozy these are, while still being light and healthy enough to jumpstart my day.
I’d be lying if I said I only enjoyed these in the morning, though! Truthfully, these muffins are just as delicious with coffee in the AM as they are with wine in the PM. Talk about versatility, am I right?
The warm, sweet, and fresh ingredients in these muffins are what makes them so irresistible. Mashed bananas, grated carrots, brown sugar and cinnamon are just some of the more prominent notes that you’ll taste when biting into one of these amazing muffins.
Why you’ll love this Carrot Banana Muffin recipe
- Perfect for any time of day: Morning, noon, evening, or in the middle of the night – there’s no time of day that isn’t made sweeter with these muffins.
- Easy: It’s as simple as this – Mix it, bake it, enjoy it. I wish all dessert recipes were as simple as this one! This is a real hassle-free recipe that you can whip up on even your busiest of days.
- Healthy: No artificial flavors here, people! These muffins are made with natural ingredients like real carrots and bananas. However, if you wanted to also sneak in a teaspoon of banana extract, I won’t tell.
How to make Carrot Banana Muffins for Breakfast or a Snack
- Combine the bananas, eggs, brown sugar, oil, and vanilla.
- Add the flour, baking powder, and cinnamon.
- Fold in the grated carrots.
- Divide evenly into muffin tins.
- Top with nuts or oats, if desired.
- Cool on a wire rack.
Can I make these more festive for fall?
I totally get it. As soon as I see cinnamon mentioned on the list of ingredients, my mind goes straight to fall! And that’s the great thing about these muffins – they’re perfect for summer, winter, and everything in between.
To make them even more warm and cozy, consider adding a teaspoon of pumpkin pie spice, or even a dollop of pumpkin puree!
How ripe should the bananas be?
If you’ve ever made banana bread, you already know the answer to this one!
The bananas should have noticeable brown spots and be easy to squeeze, when gently squeezed. There should be no green on the stem. When your banana is just ripe enough, it should be easy to mash and perfect for this recipe.
How long will these muffins stay fresh?
In an airtight container at room temperature, these muffins will stay fresh and delicious for up to 4 days. They’re perfect to grab when you’re on the go and need a little snack during those 4 days!
Recipe Tips and Tricks
- Oats, slivered almonds, and chopped pecans and walnuts are all delicious on top of these easy muffins.
- For an even sweeter treat, you could toss in a handful of dark chocolate chips to the batter!
- Light or dark brown sugar will both work perfectly in this recipe. Just use whichever one you prefer, or happen to have on hand.
These healthy, easy to make carrot banana muffins are made with simple, delicious ingredients and foolproof steps. I don’t know about you, but I’m craving one already!
More easy muffin recipes we love
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Healthy Carrot Banana Muffins Recipe
- 1 cup mashed bananas
- 2 large eggs
- 3/4 cup brown sugar
- ⅓ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 cup freshly grated carrots
- ½ cup chopped nuts or oats optional
- Preheat the oven to 375F and spray a 12-muffin tin with non-stick spray or line with muffin liners.
- Combine the mashed bananas, eggs, brown sugar, vegetable oil, and vanilla extract in a large bowl. Whisk until well combined.
- Add the flour, baking powder, and cinnamon and stir until most of the flour has been incorporated. Add the carrots and fold them into the batter– make sure to fold just until they’re combined. You don’t want to overmix.
- Divide the batter between the muffin tins– filling each about ¾ of the way full. Top with chopped nuts or oats, if desired.
- Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Remove the muffins to a wire rack to cool.