These banana and carrots bananas are so flavorful and packed with carrots, bananas, and warm spices. They’re a great on-the-go breakfast or snack your whole family will love! This is an easy to whip up one-bowl muffin recipe and ready in 30 minutes.
Looking for a tasty breakfast idea that uses up those ripe bananas sitting on your counter? These banana and carrot muffins are a must-try! They’re not only a great way to use up bananas but also a sneaky (and delicious) way to add more veggies to your family’s diet.
Made with ripe bananas, grated carrots, and warm spices like cinnamon and nutmeg, these muffins smell amazing as they bake. They taste even better with a light, fluffy and moist texture. They’re not overly sweet; instead, their sweetness comes naturally from the bananas, carrots, and a touch of brown sugar.
These muffins are perfect for enjoying with a cup of coffee or tea, just like my blueberry oatmeal cups or Starbucks copycat pumpkin cream cheese muffins. Give them a try, and watch them disappear in no time!
Why You’ll Love This Recipe:
- Easy to make: Simple and straightforward muffin recipe that anyone can whip up.
- Use up ingredients: Perfect for using ripe bananas and leftover carrots.
- On-the-go breakfast or snack: Convenient for busy mornings or a quick, satisfying snack.
- Delicious: Lightly sweetened with natural ingredients, these muffins are wholesome and flavorful.
- One bowl recipe: Everything comes together in just one bowl. With no need to wash multiple dishes, you can enjoy baking without the cleanup hassle.
Ingredients and Notes
*Scroll below for the complete ingredient list, measurements, and printable recipe card.
- All-purpose flour: I used unbleached white flour, but whole wheat pastry flour will work too. If you can’t find either, regular all-purpose flour is fine.
- Ripe bananas: They provide sweetness and structure. Look for bananas that are lightly brown-spotted.
- Oil: I prefer light-tasting olive oil, but any neutral oil like vegetable, sunflower, or canola oil will work.
- Brown sugar: I love the depth of flavor that brown sugar adds. You can substitute white sugar if you prefer.
- Carrot: You’ll need 1 medium carrot, grated, or about a cup of grated carrot.
- Optional: I’ve added chopped walnuts for extra crunch, but you can use almonds or pecans. Raisins are another option, if you prefer.
How to Make Banana and Carrot Muffins
*Scroll below for the printable recipe card for full list of ingredients and instructions.
Step 1: Preheat oven to 375 degrees Fahrenheit. Line a 12-cup muffin tray with muffin liners.
Step 2: Mash the bananas in a large mixing bowl using a fork.
Step 3: Push the mashed bananas to one side of the bowl and crack two eggs into the empty side. Lightly beat the eggs.
Step 4: Stir in the oil, vanilla extract, brown sugar, ground cinnamon, ground nutmeg, and salt. Whisk everything together until well combined.
Step 5: Mix in the dry ingredients- flour, baking powder, and baking soda until well combined.
Step 6: Finally, fold in the grated carrots. If desired, add the chopped nuts and raisins.
Step 7: Spoon the muffin batter equally into the 12 muffin tins. Top each muffin with chopped walnuts and a sprinkle of extra brown sugar.
Step 8: Bake for 15 minutes. Place the muffin pan in the middle of the oven for best results. To check for doneness, insert a toothpick into the middle of a muffin. If it comes out clean, the muffins are done.
Step 9: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
Serving Suggestions
These muffins are best enjoyed warm with a pat of butter, cream cheese, peanut butter or your favorite spread.
For a more filling breakfast pair these banana carrots muffins with Greek yogurt, cottage cheese or a side of eggs.
Storage
Store muffins in an airtight container at room temperature for a day and in the fridge for up to 5 days. They can be reheated in the microwave for a few seconds if needed.
These muffins freeze well. Simply wrap them individually in plastic wrap and store them in a freezer-safe bag or container. Thaw them at room temperature or reheat them in the microwave before serving.
FAQs
I prefer to use oil in my muffins because they make muffins more moist than butter. It also mixes well when combining with other wet ingredients.
Yes, you can use shredded zucchini instead of carrots in these muffins. However, since zucchini is less sweet than carrots, you may need to adjust the sweetness of the muffins by adding a bit more sugar.
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If you make this recipe, don’t forget to leave a comment and rating below. We love to hear from you!
Recipe
Banana and Carrot Muffins
Ingredients
- 2 ripe bananas medium
- 2 eggs large
- ⅓ cup oil light olive oil, sunflower, canola or vegetable oil
- ½ cup brown sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 ½ cup all-purpose flour*
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup grated carrot
Optional
- ⅓ cup walnuts
- ¼ cup raisins
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a 12-tin muffin pan with paper liners.
- Mash ripe bananas in a large bowl. Push the bananas to one side of the bowl and crack two eggs into the other side. Lightly beat the eggs.
- Pour in oil, vanilla extract, brown sugar, cinnamon, nutmeg, and salt. Whisk until well combined.
- Add flour, baking powder, and baking soda. Mix until well combined.
- Fold in grated carrots, and add chopped nuts and raisins if using.
- Spoon the batter into 12 muffin tins. Top with chopped walnuts and a sprinkle of extra brown sugar.
- Bake at 375°F (190°C) for 15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes and transfer to a wire rack.
Notes
Nutrition
Originally published on Feb 2, 2012. Updated on March 09, 2024.
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