11 Easy Kitchen Hacks

Moist Banana Carrot Muffins

on March 22, 2022
5 from 2 votes

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These Banana Carrot Muffins are moist and fluffy and boast strong flavors from the real bananas and carrots and added cinnamon.
overhead shot of muffin tin filled with carrots and banana carrot muffins

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.

banana carrot muffin split open on stacked plates

As an environmental scientist, I am always looking for ways to reduce food waste at home. Bananas are one of those produce items that go from not ready to entirely overripe seemingly overnight.

But have no fear, there’s no need to chuck those overripe bananas! Use them up in these delicious Banana Carrot Muffins!

Banana Carrot Muffin Ingredients

Here’s everything you need:

  • Overripe bananas. As bananas ripen, they get super sweet and soft, making them perfect to bake with.
  • Oil. Vegetable, canola, and coconut oil all work.
  • Eggs. To bind the muffins and help them rise.
  • Vanilla Extract. For flavor.
  • Brown Sugar. For sweetness and caramel flavor.
  • All-purpose flour. You can also opt to sub 1 3/4 cups whole wheat flour.
  • Baking Powder. To get that fluffy texture.
  • Cinnamon. For spice.
  • Salt. To enhance the other flavors.
  • Matchstick Carrots. For moisture, texture, and flavor. You can buy matchstick carrots pre-cut or you can julienne carrots at home.
all-purpose flour, vanilla extract, vegetable oil, baking powder, eggs, cinnamon, salt, brown sugar, carrots, bananas

Banana Carrot Muffins Tips and Tricks

Use Overripe Bananas

As your banana ripens, its flavor actually gets bolder and more fruity. So in order to get the banana flavor in your muffins, it’s best to use riper bananas.

In fact, if the peel is showing brown spots, then your bananas are perfect for this recipe! They’ll not only be packed with flavor but also a little bit softer, which makes them easier to mash.

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.

Green tip: It is estimated that 50% of food waste happens at home. Instead of tossing overripe bananas, use them to make this delicious 4 ingredient banana bread!

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The first step in this recipe is to peel your bananas and place them in a large bowl. Since they are nice and ripe and soft, it should be very easy to mash them with a fork.

Mash your bananas against the bottom of a large mixing bowl until they are broken down. It’s okay to have a couple of lumps!

Mix Your Wet Ingredients and Sugar First

Not only is this the easiest and most seamless way to integrate your ingredients, but it will also result in a fluffier muffin.

Whisking together your mashed banana, oil, eggs, vanilla extract, and sugar first will actually aerate the batter.

Mix the wet ingredients and then beat with a whisk or a hand mixer until smooth.

adding vegetable oil to muffin matter

Add Your Dry Ingredients Next

Next, you’ll whisk in your flour, baking powder, cinnamon, and salt.

Use your whisk or hand mixer again to fully integrate the dry ingredients into the wet.

Your batter should be pretty smooth, with maybe a couple of bigger pieces of banana in there.

adding all purpose flour to muffin batter

Fold In Your Carrots

Save this step for last. Once all of the rest of your batter ingredients are combined, slowly fold in your matchstick carrots.

Use a spatula to continue to fold the carrots into the batter until you feel they are evenly distributed.

folding carrots into muffin batter

Line or Spray Your Muffin Tin

To avoid your muffins sticking in the muffin tin, it’s best to line or spray it first.

You can use little pre-cut muffin liners, shape your own muffin liners, or use cooking spray or oil to add a nonstick layer to your muffin tin cups.

Green tip: Consider filling your own reusable oil sprayer to avoid extra pesky aerosol cans, that aren’t always recyclable.

Fill ‘Em Up

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 1/2-inch space in each little muffin tin cup.

adding banana carrot muffin batter to a lined muffin tin

Storing Your 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.

banana carrot muffins in muffin tin with knife with butter on it

Why You Should Make these Banana Carrot Muffins

  • The texture. A moist and fluffy muffin with extra bite from the real carrot bits folded in.
  • The flavors. Banana, carrot, sugar, and cinnamon are the best combination.
  • They’re packed with nutrients! 2 whole bananas and 2 cups of matchstick carrots in the batter.

If you’re loving these Banana Carrot Muffins and want more delicious muffin recipes, check out these Fluffy Vegan Blackberry Muffins and these Blueberry Banana Oatmeal Muffins.

Moist Banana Carrot Muffins

5 from 2 votes
Recipe by Marley Goldin Course: Breakfast, Desserts, Snacks


Prep time


Cooking time


Total time



These Banana Carrot Muffins are moist and fluffy and boast strong flavors from the real bananas and carrots and added cinnamon.


  • 2 large overripe bananas

  • 1/3 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

  • 1/2 teaspoon salt

  • 2 cups matchstick carrots


  • 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.
  • 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!).
  • 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.
  • Fold in your matchstick carrots until they are evenly distributed.
  • 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.

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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