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    Home ยป Recipes ยป Sweet Recipes ยป Muffins, Cookies, Brownies

    The Best Banana Carrot Muffins

    Last modified: Jun 17, 2025 ยท Published by Adina, Mar 29, 2022 ยท Leave a Comment

    Jump to Recipe

    These easy banana carrot muffins are the best Iโ€™ve ever had! They make a great breakfast or afternoon snack, and you can take them to school or decorate them for a party - anything goes.

    plate with many carrot muffins with bananas.

    These banana carrot muffins are a big hit around here; we make them all the time. By โ€œwe,โ€ I mean the kids and me. Although this great recipe is so simple, they could easily manage these easy muffins by themselves.

    So, whenever I have overripe bananas, I make a batch of muffins; a large bowl, a mixer, a muffin pan, and a few simple ingredients are all we need.

    And if you like this recipe, check out the Pecan Banana Bread, Mandarin Muffins, or the savory Spinach and Feta Muffins. Or try our favorite Eggless Banana Bread.

    Ingredients: 9

    Prep time: 15 minutes

    Baking time: 25 minutes

    Jump to:
    • Recipe ingredients
    • How to make carrot banana muffins?
    • Tips
    • How to store muffins?
    • More Sweet Recipes
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Comments

    Recipe ingredients

    listed ingredients for making banana muffins with carrots on the table.

    Carrots: About two medium carrots or 1 ยฝ cups finely grated carrots (loosely packed), but I always recommend weighing this amount rather than guessing it by using cups.

    Ripe bananas: Weighed without the peel, about two small to medium bananas or ยพ cup mashed bananas. Banana Nutella Muffins or Rhubarb Banana Muffins are also delicious!

    Almonds: You can replace them with the same amount of chopped walnuts, pecans, or hazelnuts, or you can leave them out if you donโ€™t like them. You will also need some ground almonds for the batter.

    Other ingredients: Flour, butter, and sugar.

    See the full ingredient list in the recipe card.

    How to make carrot banana muffins?

    • Preparations: Preheat the oven and line a muffin tin with paper liners. Peel and grate the carrots on a box graterโ€™s fine side (smaller holes). Set aside. Peel and mash the bananas. Set aside.
    collage of two pictures of mixing batter for carrot muffins with bananas.
    • Batter: Place dry ingredients (flour, sugar, ground almonds, chopped almonds, baking powder, cinnamon, salt) in a large mixing bowl and combine them with a spoon. Add the remaining ingredients (eggs, soft butter, grated carrots, mashed bananas) (1).
    • Mix well with the hand-held mixer (2).
    carrot and banana muffins in a muffin pan before baking.
    • Scoop the batter evenly into the prepared muffin cups (3).
    • Bake in the preheated oven for about 25 minutes until the top of the muffins is golden brown. A skewer inserted in the middle of a banana-carrot muffin should come out clean.
    • Leave it in the pan for 5 minutes, then transfer it to a wire rack to cool completely.

    Tips

    A digital kitchen scale will give you the most precise measure, ensuring the best bake possible (Amazon affiliate link).

    Ripen bananas quickly: Place the bananas and an apple in a paper bag. Check after 24 hours.

    Donโ€™t use pre-shredded carrots from the grocery store; they are much drier and affect the texture of the muffins.

    How to store muffins?

    At room temperature: 2-3 days in an airtight container.

    Refrigerator: 4-5 days in an airtight container. They will become denser if you refrigerate them, but they will still be delicious.

    Freezer: Wrap each piece in plastic wrap, place in an airtight container or a freezer bag, and freeze for 3-4 months. Defrost on the counter or in the fridge. You can refresh them in the oven or the microwave if you like.

    close up banana carrot muffins, one split to show the crumb.

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    ๐Ÿ“– Recipe

    overhead view of a carrot banana muffin close up.

    The Best Banana Carrot Muffins

    Easy banana carrot muffins, the best Iโ€™ve ever had! They are a great breakfast or afternoon snack; you can take them to school or decorate them for a party; anything goes.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Servings: 12 muffins
    Calories: 161kcal
    Author: Adina

    Equipment

    • Muffin pan
    • Mixer
    Prevent your screen from going dark

    Ingredients 
     

    • 5.5 oz carrots 1 ยฝ cup loosely packed, Notes 1,2
    • 6 oz bananas very ripe, about ยพ cup mashed, Note 3
    • 1 ยฝ cups flour Note 4
    • ยฝ cup granulated sugar
    • โ…” cup ground almonds
    • 2 teaspoons baking powder
    • ยผ teaspoon fine sea salt
    • 1 teasponn cinnamon
    • 3 large eggs
    • ยฝ cup stick of butter very soft

    Instructions

    • Preheat the oven to 350ยฐF (180ยฐC) and line a muffin pan with paper liners.
    • Preparations: Peel and grate the carrots on a box graterโ€™s fine side (smaller holes). Set aside. Peel and mash the bananas. Set aside.
      5.5 oz carrots + 6 oz bananas
    • Place flour, sugar, ground almonds, almonds, baking powder, cinnamon, and salt in a large mixing bowl and combine them with a spoon.
      1 ยฝ cups flour + ยฝ cup granulated sugar + โ…” cup ground almonds + 2 teaspoons baking powder + ยผ teaspoon fine sea salt + 1 teasponn cinnamon
    • Add eggs, soft butter, grated carrots, and mashed bananas. Mix well with the hand-held mixer.
      3 large eggs + ยฝ cup stick of butter
    • Scoop the batter evenly into the prepared pan.
    • Bake for about 25 minutes until a skewer inserted in the middle of a muffin comes out clean.
    • Cool: Leave in the pan for 5 minutes, then transfer to a wire rack to cool completely.

    Notes

    1. Measurements: A digital kitchen scale will give you the most precise measure ensuring the best bake possible (Amazon affiliate link).
    2. Carrots: About two medium to large carrots or 1 ยฝ cups finely grated carrots (loosely packed), but I always recommend weighing this amount rather than guessing it by using cups.
    3. Bananas: I weighed the bananas without the peel; you will have about two small to medium bananas or ยพ cup of mashed bananas. Again, it is desirable to weigh the ingredients.
    4. Flour: I prefer cake flour, but all-purpose flour is also fine.

    Nutrition

    Calories: 161kcal | Carbohydrates: 27g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 147mg | Potassium: 126mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2242IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg
    Tried this recipe? Pin it today!Mention @thefastrecipe or tag #thefastrecipe!

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    Adina Beck the recipe writer, creator, and photographer behind The Fast Recipe Food Blog.

    Hi, I'm Adina! I am a foodie, creator, writer, and photographer, creating and photographing recipes for my blogs and clients.

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