Like banana bread and carrot cake had a baby! Not only are these banana carrot cake muffins insanely delicious, but they couldn’t be easier to make, are prefect for meal prep and are freezer friendly.
We have a very old, very top secret family recipe for banana bread that gives you the most perfect, delicious loaf every time. So naturally, I adapted THAT recipe to make these soft & fluffy banana carrot muffins! Biting into one of these banana carrot- or maybe carrot banana muffins- (they’re equal parts of each!) makes you feel like you’re at a high end bakery shoppe. They’re THAT good!
How To Make Banana Carrot Muffins
Even though the end result of these muffins is that of a bakery style muffin, they couldn’t be more fool proof to make!
First up, and probably my favorite part, mash the bananas! Honestly that’s the hardest part! Then, all you have to do is mix the wet ingredient together, combine the dry ingredients together, and then mix them together. Once that’s done you fold in the carrots and walnuts if you’re using any.
Fill your muffin tin with batter, add more walnuts if you like (and I DO like!), and pop them in the oven at 350 for about 35 minutes. BOOM. DONE. Seriously could NOT be easier! Takes all of 5 minutes, seriously!
Banana And Carrot Muffins Tips
When I make these muffins I like to use my food processor to shred full-sized carrots. You can also do this by hand with a cheese grater, or you can buy pre-shredded carrots. This is the food processor that I have, it’s a Kitchen Aide food processor that I’ve had for YEARS! So worth the investment!
If you’re adding nuts to these I like to pop them in the oven for 5-10 minutes before adding them. When you toast nuts this way it helps to bring out their flavor. Just be sure you allow them to cool all of the way before adding them to the batter so they don’t start cooking it! I usually put mine in the freezer for a few minutes to make sure they cool down.
As with most banana baked goods, use the real ripe ones! The more brown spotty-ness on the outside the sweeter your bananas will be. Plus, they’re way easier to mash!
Banana Carrot Muffins FAQ’s
Can I sub greek yogurt or applesauce for the butter?
Yep! I make these carrot and banana muffins both ways, to be honest. Some days I use butter, some days I use greek yogurt for an added protein punch. Neither is right or wrong. You can also sub applesauce. But, don’t fear using real butter either! So satisfying!
How do I store these banana carrot muffins?
I keep them in a container on the counter for 5-7 days. If we have extra or if we don’t get through them all I’ll pop them in the freezer and store for 2-3 months (but they never make it that long haha!) A little tip is to freeze them in a plate or sheet pan first, THEN put them in a bag. This way they won’t stick!
Can I use another type of nut or add other things, like coconut flakes?
TOTALLY! I am all about adding more flavor and adapting recipes to use up whatever you have on hand. Throw some coconut flakes in there, use pecans if that’s what you have. The beauty of these banana carrot muffins is that they’re SO versatile!
I know you’ll love these banana carrot muffins as much as I do- and my husband does, too! Be sure to leave a star rating on the recipe and a comment if you like them! I love hearing how you guys like each recipe!
- 2 bananas
- 2 eggs
- 1 tsp vanilla
- 1/2 c melted butter
- 1.25 c flour
- 1 cup sugar
- 1 tsp soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 4 large carrots, shredded (~3 cups)
- 1/2 cup toasted walnuts (optional)
Preheat oven to 350 and line a muffin tin with liners or spray with non-stick spray, set aside.
Mash bananas in a large bowl with a potato masher (may also use a fork)
Add in egg, vanilla and butter, mixing well.
Next, add the flour, sugar, soda, cinnamon, salt and nutmeg until well combined and uniform.
Fold in the shredded carrots and walnuts (if using)
Pour batter into prepared muffin tin (topping with extra walnuts if desired) and bake for 30-35 minutes. Muffins are done when they are golden and a toothpick inserted comes out clean.
Allow muffins to cool fully before storing in an air tight container for 5-7 days on the counter. May also freeze the muffins and keep for 2-3 months.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 51mgSodium: 131mgCarbohydrates: 33gFiber: 2gSugar: 20gProtein: 3g
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