Banana Carrot Muffins

A combination of your favorite banana muffins and carrot cake, these Banana Carrot Muffins are moist and delicious! As a bonus, they’re even pretty nutritious! This Banana Carrot Muffins recipe is Perfect for breakfast, lunches, and snacks!

Banana Carrot Muffins

My daughter is a super picky eater when it comes to breakfasts. Getting her to eat fruits and vegetables is an ongoing challenge when it comes to breakfast time but she LOVES any kind of bread. Healthy muffins have become my secret weapon to sneaking in more fruits and vegetables. This Banana Carrot Muffins recipe is one of their favorites and they don’t even realize they are healthy.

There’s more to these Banana Carrot Muffins than just sneaking in hidden nutrition for my daughter, though! While I do highly recommend these as a way to get your toddler or any child to eat more fruits and veggies, they are just as yummy for adults! I always find myself enjoying these just as much as my daughter. After all, what can go wrong with banana muffins and carrot cake in one bite?! Not much!

These Banana Carrot Muffins are incredibly moist as bananas and carrots both add moisture to the muffins. They’re sweet but not overly sweet, which makes them perfect for breakfast or an afternoon pick-me-up when you’re craving something sweet. 

The grab-and-go ability of these muffins makes them a go-to breakfast in my house – for kids and myself! The kids don’t complain because, in their minds, they’re eating dessert and I don’t mind because I know what’s really in this Banana Carrot Muffins recipe.

If you love moist muffins with some hidden nutrition, you definitely have to try these Banana Carrot Muffins! They are perfect for brunches and snacks too!

Are Muffins Healthy?

Whether muffins are healthy or not greatly depends on what’s in them. Some muffins are healthy and others are not. In the case of these Banana Carrot Muffins, yes they are on the healthy side. Each muffin is loaded with not only bananas but also carrots. 

As I mentioned, this is one of the ways I “trick” my daughter into eating her fruits and veggies is with this Banana Carrot Muffins recipe. They taste moist and sinful but are actually pretty healthy! 

Tips for Making the best homemade Muffins

Best Muffin tin liners. When making muffins I love using silicone muffin cups because they bake nicely and then we can reuse them. I never have to worry about not having muffin cups when baking. You can also get the mini muffin silicone cups to use in the mini muffin pans, which are great for the younger kiddos or if you don’t want to have regular muffins.

Easy Muffin tin filling. If you are looking for a less messy way to fill your muffin cups this Batter Dispenser with Measurement for Muffins is perfect!

Gently stir the batter. When you are mixing the batter you don’t want to over stir. You also want to make sure you don’t mash the banana chunks when you add them into the mix.

Room temperature ingredients. Having room temperature milk, butter, and eggs when making muffins is going to give you perfectly fluffy muffins every time. When you use room temperature ingredients you get a smooth mixture that traps the air when mixing and then gives you fluffy muffins as they bake in the oven.

How to Store Homemade Muffins

Homemade muffins will last at room temperature for up to 5 days. Be sure to seal in an airtight container and keep out of the heat. If your home is humid, you may want to consider popping them in the fridge. 

I always like to pop mine in the microwave before eating. From room temperature, you just need 15 to 20 seconds to reheat a muffin. 

Can I Freeze Muffins?

One of the reasons I love homemade muffins for breakfast is because they freeze extremely well. All I need to do is pop one into the microwave directly from the freezer, heat for 45-60 seconds, and breakfast is ready to go!

When freezing muffins, be sure to allow them to cool completely. This ensures there’s no excess moisture that will make them soggy. I like to freeze mine in Ziploc bags in a single layer but any freezer-safe, airtight container will work or you can wrap them in plastic wrap and aluminum foil too. 

Banana Carrot Muffins Ingredients

• 1 cup whole wheat flour
• 1 cup all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 medium ripe bananas, mashed
• 1 egg
• 1/4 cup orange juice
• 1/4 cup melted butter
• 1/4 cup sugar
• 1/4 cup brown sugar
• 3 medium carrots, shredded

How to Make Banana Carrot Muffins

Preheat the oven to 350 degrees. Grease the muffin pans.

Combine flour, baking powder, baking soda, salt, and spices in a large bowl.

In a mixer combine the egg and the banana together. You can also use a bowl and a fork to mash the bananas and combine the egg.

Mix in the orange juice than the butter and sugar.

Carefully fold the wet ingredients into the dry ingredients making sure not to over mix.

Fold in the shredded carrots.

Scoop into the muffin pans.

Bake for 15-20 minutes until a toothpick comes out clean from the center of a muffin.

Remove the muffins from the tin and cool on a rack.

Looking for more breakfast muffin recipes? Check these out! 

• Banana Coconut Muffins
• Pumpkin Muffins
• Pumpkin Banana Chocolate Chip Muffins
• Banana Chocolate Chip Muffins
• Blueberry Streusel Muffins
• Whole Wheat apple muffins
• Blueberry Banana Mini Muffins

Banana Carrot Muffins

A combination of your favorite banana muffins and cake carrot, these Banana Carrot Muffins are moist and delicious! As a bonus, they’re even pretty nutritious!

2.25 from 4 votes

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 12

Author Lauren

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Ingredients

• 1 cup whole wheat flour
• 1 cup all purpose flour
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 medium ripe bananas mashed
• 1 egg
• 1/4 cup orange juice
• 1/4 cup melted butter
• 1/4 cup sugar
• 1/4 cup brown sugar
• 3 medium carrots shredded

Instructions

• Preheat the oven to 350 degrees. Grease the muffin pans.
• Combine flour, baking powder, baking soda, salt, and spices in a large bowl.
• In a mixer combine the egg and the banana together.
• Mix in the orange juice than the butter and sugar.
• Carefully fold the wet ingredients into the dry ingredients making sure not to over mix.
• Fold in the shredded carrots.
• Scoop into the muffin pans and bake for 15-20 minutes until a toothpick comes out clean from the center of a muffin. Remove the muffins from the tin and cool on a rack.

Nutrition

Calories: 172kcal | Carbohydrates: 31g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 195mg | Potassium: 258mg | Fiber: 2g | Sugar: 12g | Vitamin A: 2710IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg

Course Breakfast, muffin

Cuisine American

Keyword Banana Carrot Muffins

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