Go Back
+ servings
A baked banana carrot muffin on a white plate. A cooling rack with 8 muffins and two bottles of milk are in the background.

Banana Carrot Muffins

Banana carrot muffins are a healthier take on two favorites – banana bread and carrot cake. Deliciously spiced, naturally sweet and made with 100% whole grains, you can feel good about serving these yummy muffins to your family!
 
5 from 2 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 170 kcal

Ingredients
  

  • 2 overripe bananas
  • 2 large carrots
  • 1/3 cup extra virgin olive oil
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/4 cup milk
  • 1 1/2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg

Instructions
 

  • Preheat the oven to 350 degrees. In the meantime, use a fork or potato masher to mash bananas in a bowl. Peel carrots and grate them into the mashed bananas on the large holes of a box grater.
  • Mix all the wet ingredients (olive oil, egg, vanilla and milk) together in the bowl with the mashed bananas and shredded carrots. Stir in the packed brown sugar.
  • In a separate large mixing bowl, mix the dry ingredients together (flour, baking powder, baking soda, salt, cinnamon, ground ginger and nutmeg).
  • Add the wet ingredients to the dry ingredients and stir until just combined. Don't over-mix.
  • Line a muffin pan with liners, or grease each cup. Use a large cookie or ice cream scoop to spoon the batter into the muffin liners.
  • Bake approximately 23-25 minutes, until the tops of the muffins spring back when touched and a toothpick inserted into the middle comes out clean.

Notes

Storage: Muffins will keep for several days stored at room temperature. Make sure they are fully cooled, and then put them in an air-tight container in a single layer for optimal freshness. For longer storage, put the muffins in a heavy-duty ziplock bag and pop them in the freezer. Muffins will last for up to three months in the freezer. 
Substitutions: You can substitute maple syrup for the brown sugar called for in this recipe if you prefer a naturally-sweetened option. 

Nutrition

Calories: 170kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.002gCholesterol: 14mgSodium: 241mgPotassium: 147mgFiber: 2gSugar: 12gVitamin A: 1739IUVitamin C: 2mgCalcium: 51mgIron: 1mg
Keyword banana muffin, carrot cake muffin, carrot muffin
Loved this recipe?Leave a rating below!