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.
You don’t need anything fancy for these muffins! Just basic stuff.
- Mashed bananas
- Grated carrots
- Brown sugar or coconut sugar
- Baking Powder
- 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.
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.
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.
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!
Banana Carrot Muffins
- 1 cup (100 grams) freshly grated carrots
- 1/2 cup (55 grams) chopped walnuts or a sprinkling of oats, optional
- 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
- 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
- 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.