Can’t decide between banana bread or carrot cake? Get the best of both worlds with these Moist Banana Carrot Muffins.
The real banana and carrot baked in make a beautifully fluffy and moist texture, and the brown sugar and cinnamon help to boost their naturally sweet flavors (if you love these flavors, see these Banana Pumpkin Muffins next!).
Plus, the batter for this easy muffin recipe with banana and carrot only requires 30 minutes, 10 ingredients and one bowl to make. Three MUSTS for a mom who loves from-scratch baking despite a hectic schedule like me!
Banana Carrot Muffin Ingredient Highlights
As bananas ripen, they get super sweet and soft, making them perfect to bake with. You’ll want very ripe or overripe bananas for this muffin recipe.
PSA: Speaking of best banana bread recipes, my 4-Ingredient Banana Bread is one of my all-time most popular recipes!
If you are using bananas that aren’t quite overripe yet, you can quickly brown them in the oven. While your oven is preheating, stick the bananas in, still in their peels, on a baking sheet for about 3 minutes or until the peel turns black.
Any neutral oil like vegetable, canola, and coconut oil will work.
You can buy matchstick carrots pre-cut or you can julienne carrots at home. From there, you can keep them in their matchstick strips or dice them further, depending on your preference.
Carrot Muffins with Banana Tips and Tricks
How to Make Banana Carrot Muffins
The first step in this recipe is to peel your bananas, place them in a large bowl, and mash them with a fork until they are broken down. It’s okay to have a couple of lumps!
Whisk together the mashed banana, oil, eggs, vanilla extract, and sugar first to aerate the batter. You can use a hand mixer, but I usually just hand whisk it, as everything comes together rather easily.
Next, whisk in the flour, baking powder, cinnamon, and salt. Your batter should be pretty smooth, with maybe a couple of bigger pieces of banana in there.
Then, add the matchstick carrots. Use a spatula to continue to fold the carrots into the batter until you feel they are evenly distributed.
To avoid your muffins sticking in the muffin tin, it’s best to line or spray it first. These muffins will rise slightly, so fill them up most of the way.
Most of your rise will happen outside the muffin tin, in the form of a delicious muffin top. Still, you don’t want any batter spilling over, so leave about ½-inch space in each little muffin tin cup.
How I Store Easy Homemade Banana Carrot Muffins
These banana carrot muffins should be covered or stored in an airtight container to get the most life out of them. They will stay fresh at room temperature for 3-4 days before they start to dry out.
You can also opt to freeze these muffins for up to 6 months. Just allow them to thaw out before diving into one.
Moist Banana Carrot Muffins (30 Minutes!)
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
Ingredients
- 2 large bananas (overripe)
- ⅓ cup oil (vegetable, canola, or coconut)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup light brown sugar, tightly packed
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- ½ teaspoon salt
- 2 cups matchstick carrots
Instructions
- Preheat your oven to 400°F and line or spray your muffin tin.
- Peel your bananas and add them to a large mixing bowl. Use a fork to mash the banana, until completely broken down.2 large bananas
- Add your oil, eggs, vanilla extract, and brown sugar to the bowl with your mashed bananas. Use a whisk or hand mixer to combine until mostly smooth (a couple of larger pieces of banana is okay!).⅓ cup oil, 2 large eggs, 1 teaspoon vanilla extract, 1 cup light brown sugar, tightly packed
- Add flour, baking powder, cinnamon, and salt, and again use your whisk or hand mixer to combine until there are no lumps of powder present.2 cups all-purpose flour, 2 teaspoons baking powder, 1 tablespoon cinnamon, ½ teaspoon salt
- Fold in your matchstick carrots until they are evenly distributed.2 cups matchstick carrots
- Fill your muffin cups with batter, almost all the way to the top, leaving only about 1/2-inch of space.
- Bake for 20-25 minutes until a toothpick comes out clean. Try them with this brown butter cream cheese frosting!
Pro Tips
- If you don’t have overripe bananas, you can soften your bananas by sticking them in the oven while it’s preheating. Keep it in its peel and place it on a baking sheet until the peel starts to turn black.
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2 thoughts on “Moist Banana Carrot Muffins (30 Minutes!)”
Nice and moist 3 bananas as had to be used Had no cinnamon but still had good flavour Husband said best ever.
I’m so glad you and your husband enjoyed! Thank you for taking the time to leave your feedback, Liz 🙂