Banana Carrot Muffins

These incredible banana carrot muffins are quick and easy to make, freeze great and are naturally dairy-free. They can also be made 100% whole grain.

Up today, we have some super easy muffins. They’re like banana muffins with some carrots and carrot cake spices – cinnamon, ginger, and nutmeg –  thrown in.

They have a great texture. They’re not too light and fluffy like a cupcake, but they’re not dense, either.

They’re a flavorful muffin to start your day right.

What oil to use

I, normally, like to use olive oil for baking, but when using extra-virgin olive oil in this recipe, you could clearly taste it. So I wouldn’t recommend it.

Or use light olive oil, which refers to the taste but not calories or fat.

Canola oil, vegetable oil or any other liquid that’s a neutral-tasting oil should work fine.

I tried them with coconut oil but found the muffins a bit too firm with that.

Ingredients

You don’t need anything fancy for these muffins! Just basic stuff.

• Mashed bananas
• Grated carrots
• Eggs
• Brown sugar or coconut sugar
• Oil
• Vanilla
• Baking Powder
• Salt
• Spices: cinnamon, ginger, nutmeg

What type of sugar

If you don’t want to use brown sugar, coconut sugar or raw sugar works great.

I haven’t tried any keto sweeteners so I have no idea if they’d work out.

Toppings

These banana carrot muffins are great as-is, but a sprinkling of oats on top makes them a bit prettier. 

Chopped nuts are also great. I haven’t tried adding anything to the batter. I really wouldn’t recommend anything wet like chopped pineapple.

Egg sub?

I haven’t had much luck with egg subs in muffin recipes. So I have no idea if they’d work here or not.

If you try it out, please let us know in the comments!

Can you freeze them?

Yes, they freeze great! I put them in an airtight container for busy mornings.

I put one in the fridge the night before I want to eat it but you can also defrost them in the microwave at 30% power for about 60-90 seconds.

Whole wheat option

These muffins are great with whole wheat pastry flour. I think they’d be a bit too dense with regular whole wheat flour but do let us know if you give it a try.

I think white whole wheat flour would likely work, but I haven’t tried it so I can’t say for sure.

No gluten-free option?

For a gluten-free version, I tried making these with Bob’s Red Mill 1-to-1 Gluten-free Baking Flour. They were a bit dense, and I don’t think the result would be any better with other blends. 

So I would recommend skipping this recipe if you’re gluten-free. I can offer you these Paleo Carrot Muffins or this Gluten-free Banana Bread. I, unfortunately, haven’t done a hybrid of the two.

If you’re like me and love a quick healthy breakfast muffin, you will love these spiced banana carrot muffins. If you try them, I would love to see how they turn out. Take a pic or write a comment and be sure to tag #fooddoodlesrecipes so that I can find them. Enjoy!

5 from 2 votes

Banana Carrot Muffins

Course Breakfast

Cuisine American

Servings 12 muffins

Print Recipe

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Prep Time 15 mins

Cook Time 20 mins

Ingredients

  

1x2x3x

• 1 cup (100 grams) freshly grated carrots
• 1/2 cup (55 grams) chopped walnuts or a sprinkling of oats, optional

Wet Ingredients:

• 1 cup (250 grams) mashed bananas, from about 2 medium to large bananas
• 2 large (50 grams each, out of shell) eggs
• 2/3 cup (133 grams) brown sugar or coconut sugar
• 1/3 cup (80ml) oil
• 1 teaspoon pure vanilla extract

Dry Ingredients:

• 2 cups (250 grams) all-purpose flour or whole wheat pastry flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger, optional
• 1/8 teaspoon ground nutmeg, optional
• 1/4 teaspoon salt

Instructions

• Preheat the oven to 375 °F (175 °C). Line a muffin pan with 12 liners.
• In a large mixing bowl, mix together the wet ingredients until combined.
• In a medium mixing bowl, stir together the dry ingredients.
• Add the dry mix to the wet but don't over mix.
• Fold in the carrots.
• Fill each liner about 3/4 full with top with nuts or a sprinkling of oats, if desired.
• Bake for 15-20 minutes or until a toothpick inserted in the center of one comes out clean.
• Immediately turn out onto a wire rack to cool completely.
• Store cooled leftovers in an airtight container for up to 4 days.

Notes

Adapted from Dish It Girl

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