Banana Carrot Muffins aren’t just a tasty breakfast and snack, they are healthy and easy to make too! 

Muffins are great for meal prepping and sneaking in extra fruit and veggies whether they are for you or your kids! If you didn’t know, muffins also freeze well so they are perfect for on the go and making ahead of time! 

If you have picky eaters around your house that refuse to eat carrots, not to worry! They will get all of the nutritional benefits without even knowing there are carrots mixed in! As a side note, zucchini is very easy to sneak in and irresistible when you add chocolate chips the way I do with Zucchini Chocolate Chip Muffins!

By using bananas in baking recipes, you can decrease the amount of added sugar that’s needed, because ripe bananas are so sweet! 

Looking for More Easy Breakfast Ideas?

• Mango Chia Pudding
• Strawberry Overnight Oats
• Blueberry Lemon Pancakes
• Scrambled Egg Tacos
• Buckwheat Banana Bread
• Coconut Energy Balls 

Are Banana Carrot Muffins Healthy? 

As you may know, bananas are an excellent source of potassium and carrots provide a ton of vitamin A, but you may be wondering about the other ingredients. 

Using sweeteners like maple sugar and syrup adds additional vitamins and nutrients, such as iron, potassium, and magnesium. 

Yogurt is full of probiotics and nutrients like potassium and calcium – and it adds extra protein!

Ingredients for the Best Banana Carrot Muffins

• vegetable oil
• maple syrup
• maple sugar
• eggs
• plain yogurt
• vanilla extract
• ripe bananas – ripe bananas make these muffins sweet! 
• shredded carrots – it’s best to shred your own carrots. Sometimes the store bought ones are a little too dry.
• whole wheat pastry flour
• baking soda
• salt
• cinnamon
• nutmeg
• cloves

How to Make Banana Carrot Muffins with Yogurt

Line a muffin pan with paper liners or grease a silicone muffin tin, then preheat your oven to 350 degrees. 

Mash the ripe bananas and shred the carrots, set aside.

Whisk together the oil, maple syrup, sugar, eggs, vanilla, and yogurt in a large mixing bowl. Add the mashed bananas and shredded carrots, then mix well. 

In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Then stir together. 

Pour the dry ingredients into the bowl with the wet ingredients. Mix together using a spoon or spatula. Be careful not to overmix! 

Scoop the muffin mixture into each muffin cup. They should be about ⅔ full. 

Bake for 20 to 25 minutes, or until you can insert a toothpick and it comes out clean. 

Before serving, allow the muffins to cool. 

Storing and Freezing 

You can store banana carrot muffins in an airtight container or plastic bag in the refrigerator. I mentioned earlier they are great for freezing, so don’t forget to make extra! 

To freeze, just let them cool completely and add to a freezer-safe bag. You could also use a vacuum sealer to ensure extra freshness.  

When it’s time to reheat, you can let them thaw at room temperature or warm them in the microwave for a few minutes. 

More Easy Muffin Recipes: 

• Almond Flour Banana Muffins
• Vegan Blueberry Muffins
• Gluten-Free Pumpkin Muffins
• Chai Muffins
• Pumpkin Maple Muffins

Banana Carrot Muffins

Banana Carrot Muffins aren’t just a tasty breakfast and snack, they are healthy and easy to make too!

4.58 from 7 votes

Print Pin Rate

Course: Breakfast, Snack

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 16 muffins

Author: Abbie

Ingredients

• 1/3 cup vegetable oil
• ¼ cup maple syrup
• ½ cup maple sugar
• 2 eggs beaten
• 1/3 cup plain yogurt
• 1 teaspoon vanilla extract
• 1 ½ cups 3 medium mashed ripe bananas
• ½ cup 1 large shredded carrots
• 2 cups whole wheat pastry flour
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves

Instructions

• Preheat oven to 350 degrees F. Line muffin tins with liners.
• In a large bowl, whisk together oil, maple syrup, sugar, eggs, yogurt, and vanilla. Add mashed bananas and carrots and mix well.
• In a separate bowl, mix together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
• Add dry ingredients to wet ingredients and mix together until combined, being careful not to overmix.
• Scoop mixture into muffin pan, each approximately 2/3 full, and place in oven. Bake 20-25 minutes until toothpick inserted comes out clean.
• Allow to cool before eating.

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