Banana and Carrot Muffins

These banana and carrots bananas are so flavorful and packed with carrots, bananas, and warm spices. They’re a great on-the-go breakfast or snack your whole family will love! This is an easy to whip up one-bowl muffin recipe and ready in 30 minutes.

spiced banana and carrot muffins on a white plate.
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Looking for a tasty breakfast idea that uses up those ripe bananas sitting on your counter? These banana and carrot muffins are a must-try! They’re not only a great way to use up bananas but also a sneaky (and delicious) way to add more veggies to your family’s diet.

Made with ripe bananas, grated carrots, and warm spices like cinnamon and nutmeg, these muffins smell amazing as they bake. They taste even better with a light, fluffy and moist texture. They’re not overly sweet; instead, their sweetness comes naturally from the bananas, carrots, and a touch of brown sugar.

These muffins are perfect for enjoying with a cup of coffee or tea, just like my blueberry oatmeal cups or Starbucks copycat pumpkin cream cheese muffins. Give them a try, and watch them disappear in no time!

Why You’ll Love This Recipe:

  • Easy to make: Simple and straightforward muffin recipe that anyone can whip up.
  • Use up ingredients: Perfect for using ripe bananas and leftover carrots.
  • On-the-go breakfast or snack: Convenient for busy mornings or a quick, satisfying snack.
  • Delicious: Lightly sweetened with natural ingredients, these muffins are wholesome and flavorful.
  • One bowl recipe: Everything comes together in just one bowl. With no need to wash multiple dishes, you can enjoy baking without the cleanup hassle.

Ingredients and Notes

*Scroll below for the complete ingredient list, measurements, and printable recipe card.

ingredients for banana carrot muffins.
  • All-purpose flour: I used unbleached white flour, but whole wheat pastry flour will work too. If you can’t find either, regular all-purpose flour is fine.
  • Ripe bananas: They provide sweetness and structure. Look for bananas that are lightly brown-spotted.
  • Oil: I prefer light-tasting olive oil, but any neutral oil like vegetable, sunflower, or canola oil will work.
  • Brown sugar: I love the depth of flavor that brown sugar adds. You can substitute white sugar if you prefer.
  • Carrot: You’ll need 1 medium carrot, grated, or about a cup of grated carrot.
  • Optional: I’ve added chopped walnuts for extra crunch, but you can use almonds or pecans. Raisins are another option, if you prefer.

How to Make Banana and Carrot Muffins

*Scroll below for the printable recipe card for full list of ingredients and instructions.

mashed banana and beated eggs for banana and carrot muffins in a bowl.

Step 1: Preheat oven to 375 degrees Fahrenheit. Line a 12-cup muffin tray with muffin liners.

Step 2: Mash the bananas in a large mixing bowl using a fork.

Step 3: Push the mashed bananas to one side of the bowl and crack two eggs into the empty side. Lightly beat the eggs.

mixing the wet ingredients for the banana and muffin batter.

Step 4: Stir in the oil, vanilla extract, brown sugar, ground cinnamon, ground nutmeg, and salt. Whisk everything together until well combined.

Step 5: Mix in the dry ingredients- flour, baking powder, and baking soda until well combined.

adding the dry ingredients and carrots to the batter.

Step 6: Finally, fold in the grated carrots. If desired, add the chopped nuts and raisins.

banana and carrot muffin bater in the muffin pan.

Step 7: Spoon the muffin batter equally into the 12 muffin tins. Top each muffin with chopped walnuts and a sprinkle of extra brown sugar.

Step 8: Bake for 15 minutes. Place the muffin pan in the middle of the oven for best results. To check for doneness, insert a toothpick into the middle of a muffin. If it comes out clean, the muffins are done.

baked banana and carrot muffins in the muffin pan.

Step 9: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Serving Suggestions

These muffins are best enjoyed warm with a pat of butter, cream cheese, peanut butter or your favorite spread.

For a more filling breakfast pair these banana carrots muffins with Greek yogurt, cottage cheese or a side of eggs.

Banana and carrot muffin cut in half on a plate.


Store muffins in an airtight container at room temperature for a day and in the fridge for up to 5 days. They can be reheated in the microwave for a few seconds if needed.

These muffins freeze well. Simply wrap them individually in plastic wrap and store them in a freezer-safe bag or container. Thaw them at room temperature or reheat them in the microwave before serving.

banana and carrot muffin with muffin liner on a plate.


Why use oil instead of using butter?

I prefer to use oil in my muffins because they make muffins more moist than butter. It also mixes well when combining with other wet ingredients.

Can I use any other vegetable than carrot?

Yes, you can use shredded zucchini instead of carrots in these muffins. However, since zucchini is less sweet than carrots, you may need to adjust the sweetness of the muffins by adding a bit more sugar.

More Recipes You’ll Love:

If you make this recipe, don’t forget to leave a comment and rating below. We love to hear from you!


Banana and Carrot Muffins

banana and carrot muffins on a white plate.
These Banana and Carrot Muffins, full of grated carrots and bananas with warm spices are great for on-the-go breakfast or a snack the whole family will love. This is a one bowl recipe and so convenient, plus it freezes well too.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12


  • 2 ripe bananas medium
  • 2 eggs large
  • cup oil light olive oil, sunflower, canola or vegetable oil
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 1 ½ cup all-purpose flour*
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 cup grated carrot


  • cup walnuts
  • ¼ cup raisins


  • Preheat oven to 375 degrees Fahrenheit. Line a 12-tin muffin pan with paper liners.
  • Mash ripe bananas in a large bowl. Push the bananas to one side of the bowl and crack two eggs into the other side. Lightly beat the eggs.
  • Pour in oil, vanilla extract, brown sugar, cinnamon, nutmeg, and salt. Whisk until well combined.
  • Add flour, baking powder, and baking soda. Mix until well combined.
  • Fold in grated carrots, and add chopped nuts and raisins if using.
  • Spoon the batter into 12 muffin tins. Top with chopped walnuts and a sprinkle of extra brown sugar.
  • Bake at 375°F (190°C) for 15 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for 5 minutes and transfer to a wire rack.


* I used unbleached white flour. Feel free to use whole wheat pastry flour or all-purpose flour.
Store: The muffins can be kept at room temperature for a day and in the fridge for 3 to 5 days. Reheat in the microwave for a few seconds.
Freeze: Wrap them individually in plastic wrap and store them in a freezer-safe bag or container. Thaw them at room temperature or reheat them in the microwave before serving.


Serving: 1 muffinCalories: 211 kcalTotal Carbs: 30 gProtein: 3 gFat: 9 gSaturated Fat: 1 gSodium: 151 mgFiber: 2 gSugar: 12 gVitamin A: 1835 IUVitamin C: 3 mgCalcium: 43 mgIron: 1 mgNet Carbs: 28 g
Tried this recipe?If you like this recipe, I’d love if you can give me a rating and comment! Share this with your family and friends!

Originally published on Feb 2, 2012. Updated on March 09, 2024.


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  1. These look delicious and the photos are wonderful, too. I like the spices that you added, a unique flavor. Have a wonderful day.

  2. If you loved Zahir then you are definitely going to love the Alchemist and 11 minutes and Veronica decides to die. Get them pronto!!

    Lovely looking muffins and an interesting way to include veggies into the first meal of the day.

  3. i am a HUGE paulo fan / addict, love his work… like u even i get lost in the alternate world he spins through hiw words. u must read 11 minutes, i think its his best work till date 🙂 the muffins look delecious! love the deep red of the carrots

  4. Lovely muffins Farwin..I am very fond of savoury bakes. The carrot clicks are gorgeous..I too buy them this season to make carrot halwa.

    And we are on same lines..I too have started to catch up on my reading..apart from being on pinterest, reading is what I have been doing..and my blog has been ignored. Last week I read 2 books and have started on 3rd one..and next in line is Paulo's Veronica decides to die…if you want some good read then you can read Khaled Hosseini's kite runner and thousand splendid suns..that is,if you have not yet already read them 🙂

  5. Thanks a lot,hun. I've seen the film "Kite Runner".Loved it.Normally I read the book and then watch the movie but this time I couldn't help watching it thrice.I'm yet to get my hands on his books.

  6. 5 stars
    I love how rich and robust the banana flavor is in this muffin! It’s our new breakfast meal during the week!

  7. 5 stars
    Kids loved this! Any way I can sneak them some veggies, I’ll do it!

  8. 5 stars
    I made a giant batch of these for my family a couple of days ago and we have been enjoying them for breakfast every day! They’re light, fluffy and perfectly sweet – my kids love them too!

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