These Banana Carrot Muffins are soft, tender, and packed with natural sweetness from ripe bananas and freshly shredded carrots. The first time I pulled a batch from the oven, the kitchen smelled like a mix of banana bread and warm spices, and I couldn't wait to try one. They're simple to make with pantry staples, and they bake up fluffy and moist every time.
If you're looking for more easy breakfast treats, you'll love my Easy Creme Brûlée Cookies or this cozy Best Cranberry Custard Pie Recipe, both perfect alongside your morning coffee.
The combination of banana and carrot might sound unusual, but it works beautifully. The bananas add moisture and a hint of sweetness, while the carrots bring a subtle earthiness and a lovely texture. If you're a fan of carrot cake or banana bread, these Banana Carrot Muffins are like getting the best of both worlds in one bite.
Why You'll Love These Banana Carrot Muffins
These Banana Carrot Muffins are everything you want in a homemade breakfast treat. They're naturally sweetened with ripe bananas and just enough sugar to balance the flavors. The shredded carrots keep them incredibly moist without making them dense or heavy. You don't need any fancy equipment or hard-to-find ingredients, just a couple of bowls and a whisk.
They're also great for meal prep. Bake a batch on Sunday, and you've got grab-and-go breakfasts for the week. Kids love them (even the picky ones who claim they don't like vegetables), and they're easy enough that older kids can help mix the batter. The optional pecan chips on top add a nice crunch, but they're just as delicious without them.
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Banana Carrot Muffins Ingredients
Here's what you'll need to make a batch of these simple, wholesome Banana Carrot Muffins.
See Recipe Card Below This Post For ingtedient Quantites
- All-purpose flour
- Baking powder
- Baking soda
- Sea salt
- Cinnamon
- Granulated sugar
- Brown sugar
- Unsalted butter, melted and slightly cooled
- Eggs, room temperature
- Vanilla extract
- Finely shredded carrot
- Mashed bananas
- Pecan chips (optional)
How to Make Banana Carrot Muffins
These Banana Carrot Muffins come together quickly with just a few simple steps.
Preheat and prep: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups well. Depending on the size of your tin, you'll get 12 to 14 muffins.
Mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar until everything is evenly combined. Set this bowl aside.
Combine the wet ingredients: In a separate medium bowl, whisk together the melted butter (make sure it's slightly cooled), eggs, and vanilla extract until smooth and well blended.
Bring it together: Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or spatula until just combined. The batter will be thick and a little lumpy, which is exactly what you want. Don't overmix.
Fold in the good stuff: Add the shredded carrot and mashed bananas to the batter and fold them in gently until everything is evenly distributed. Be careful not to overmix, or the muffins can turn out tough.
Fill the muffin cups: Use a spoon or ice cream scoop to divide the batter among the muffin cups, filling each one about ¾ full. If you're using pecan chips, sprinkle about 1 ½ teaspoons on top of each muffin.
Bake: Slide the muffin tin into the oven and bake for 18 to 20 minutes, or until the tops bounce back lightly when you touch them and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool: Let the muffins cool in the pan for 2 to 3 minutes, then carefully transfer them to a wire rack. They're best enjoyed warm, but they're also delicious at room temperature.
Simple Swaps and Substitutions
You can easily adjust this Banana Carrot Muffins based on what you have on hand or your dietary preferences.
If you don't have both sugars, you can use all granulated sugar or all brown sugar. Brown sugar will make the muffins a bit more moist and give them a deeper flavor. For a dairy-free version, swap the butter for melted coconut oil or a neutral vegetable oil. The texture will be slightly different, but they'll still turn out great.
If you want to make these Banana Carrot Muffins a bit healthier, you can replace half of the all-purpose flour with whole wheat flour. They'll have a slightly denser texture and a nuttier flavor. You can also reduce the sugar by a couple of tablespoons if your bananas are very ripe and sweet.
Don't have pecans? Use walnuts, chopped almonds, or even chocolate chips instead. Or leave the topping off entirely. The muffins are delicious either way.
Equipment For Banana Carrot Muffins
You don't need anything fancy to make these Banana Carrot Muffins. Here's what I use:
- Muffin tin: A standard 12-cup muffin tin works perfectly. If you have a smaller or larger tin, just adjust the baking time slightly.
- Mixing bowls: One large bowl for the dry ingredients and one medium bowl for the wet ingredients.
- Whisk: For mixing the dry ingredients and combining the wet ingredients smoothly.
- Wooden spoon or spatula: For folding everything together without overmixing.
- Measuring cups and spoons: For accurate measurements.
- Box grater or food processor: For shredding the carrots. A fine shred works best.
How to Store These Banana Carrot Muffins
These Banana Carrot Muffins stay fresh for a couple of days at room temperature if you keep them in an airtight container. I usually store mine in a large plastic container or a zip-top bag with the air pressed out. They're great for breakfast or as a quick snack.
If you want to keep them longer, you can refrigerate them for up to a week. Just pop them in the microwave for 10 to 15 seconds to warm them up before eating. They taste almost as good as fresh from the oven.
You can also freeze these Banana Carrot Muffinsfor up to three months. Let them cool completely, then wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. When you're ready to eat one, thaw it at room temperature or warm it in the microwave for 20 to 30 seconds.
Serving Ideas
These banana carrot muffins are delicious on their own, but they're even better with a few simple additions.
I love spreading a little softened butter or cream cheese on a warm muffin. The butter melts right in, and the cream cheese adds a tangy richness that pairs beautifully with the sweetness of the banana. A drizzle of honey or maple syrup is also lovely if you want a little extra sweetness.
They're perfect alongside a cup of coffee or tea in the morning. I also like to pack them in lunchboxes with some fresh fruit and cheese cubes for a balanced snack. If you're serving them for brunch, they go nicely with scrambled eggs, yogurt, and fresh berries.
Top Tip
Use very ripe bananas. The more brown spots, the better. Ripe bananas are sweeter and easier to mash, and they add more flavor to the muffins. If your bananas aren't ripe enough, you can speed up the process by putting them in a paper bag for a day or two.
Don't overmix the batter. Once you add the wet ingredients to the dry ingredients, stir just until everything is combined. A few lumps are fine. Overmixing can make the muffins tough and dense.
Shred the carrots finely. Large pieces of carrot can make the muffins uneven and harder to bite into. A fine shred distributes more evenly and keeps the texture smooth.
FAQ
Can I add carrots to banana muffins?
Absolutely! Carrots and bananas work really well together in muffins. The carrots add moisture and a subtle sweetness without overpowering the banana flavor. Just make sure to shred them finely so they blend in smoothly. My kids didn't even notice the carrots the first time I made these.
Is it good to eat carrot and banana together?
Yes, it's a great combination. Bananas are naturally sweet and creamy, while carrots add a mild earthiness and extra nutrition. Together, they create a moist, flavorful muffin that's both tasty and wholesome. Plus, you're sneaking in some veggies, which is always a win.
What makes carrot muffins moist?
The moisture in carrot muffins comes from the shredded carrots themselves, which release water as they bake. In this recipe, the mashed bananas also add a lot of moisture, along with the melted butter. Using brown sugar helps too, since it retains more moisture than granulated sugar. The key is not to overbake them.
How to make banana muffins with mary berry?
Mary Berry's banana muffin recipes typically focus on simple ingredients and straightforward methods. While this recipe isn't hers specifically, it follows a similar approach with basic pantry staples and easy mixing. If you're looking for her exact recipe, check her cookbooks or website. This version is a bit more forgiving and kid-friendly.
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Pairing
These are my favorite dishes to serve with Banana Carrot Muffins
Banana Carrot Muffins
Equipment
- 1 Muffin tin A standard 12-cup muffin tin works perfectly. Adjust baking time for larger or smaller tins.
- 2 Mixing bowls One large for dry ingredients and one medium for wet ingredients.
- 1 Whisk For mixing the dry ingredients and combining the wet ingredients smoothly.
- 1 Wooden spoon or spatula For folding the batter together without overmixing.
- 1 Measuring cups and spoons For accurate measurements of ingredients.
- 1 Box grater or food processor For shredding the carrots; a fine shred works best.
Ingredients
- 1 ⅓ cups all-purpose flour For the base of the muffin batter
- 1 teaspoon baking powder Leavening agent for rise
- ½ teaspoon baking soda Helps the muffins rise
- ¼ teaspoon fine sea salt Enhances flavor
- ¼ teaspoon cinnamon For a warm spiced flavor
- ½ cup granulated sugar Regular sugar for sweetness
- ¼ cup brown sugar Adds a rich caramel-like flavor
- ½ cup unsalted butter melted and slightly cooled For moisture and texture
- 2 large eggs room temperature Bind the ingredients together
- 1 teaspoon vanilla extract For flavor
- 1 cup finely shredded carrot Fresh carrots, finely shredded
- ¾ cup mashed bananas About 2 large bananas, for natural sweetness
- ½ cup pecan chips optional Adds crunch and a nutty flavor
Instructions
- Preheat your oven to 350°F and line 12 muffin tins with liners.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar.
- In a separate bowl, whisk together the melted butter (cooled), eggs, and vanilla extract.
- Add the wet mixture to the dry ingredients and stir until just combined. The batter will be thick.
- Fold in the shredded carrot and mashed bananas, mixing gently to combine. Don't overmix!
- Scoop the batter into the muffin tin, filling each cup about ¾ full. If desired, sprinkle pecan chips on top of each muffin.
- Bake for 17-20 minutes or until a toothpick comes out clean and the tops bounce back when touched.
- Allow the muffins to cool in the pan for 2-3 minutes before transferring them to a wire rack to cool completely.
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