Warm, fluffy and with a sweet cinnamon crumble topping makes these Banana Carrot Muffins an absolute morning must!
These whole wheat muffins are are easy to make and pack a decent amount of fiber – about 4g per muffin. The hint of banana flavor plus finely grated carrots adds the perfect flavor and texture. If you love banana pancakes, then you’ll love these muffins!
If you’re not a huge crumble fan or don’t want the added sugar, you can omit the topping. But I’m a sucker for cinnamon crumble topping, so I add it every time!
Steps and Instructions
The amounts in the picture below are for half a recipe, just fyi. So, know it’ll be double the amounts for a full recipe.
- Make sure your bananas are ripe aka spotty with brown spots. These bananas could honestly go longer and get even more spotty. If your bananas are just yellow, they’ll be too starchy and not break down into a sweet banana pudding-like consistency. If you need to ripen your bananas quickly, add them to a paper bag with an apple and seal the bag shut, preventing air exposure.
- Mix your dry ingredients: whole wheat flour, brown sugar, baking powder, cinnamon, ginger and salt.
- Mix your wet ingredients into your dry ingredients. Create a well and pour the banana, milk, oil, eggs and vanilla extract mixture into it.
- Grate your carrots. I like the muffins best with freshly grated carrots and not shredded. Since they’re so finely grated, you don’t get a crunch or any strange texture.
- Fold together.
- Create the delicious crumble!
- Fill the muffin tins all the way – no 3/4 or 1/2 way here – just the whole muffin tin!
- Add the crumble on top and bake until golden and crispy.
- Bon appetite!
Enjoy in the morning with a cup of joe or tea. I like adding almond or peanut butter to the muffin – yum!
They also make great snacks. Make a batch without the topping for something easy to eat on the go. I would omit the crumble for a snack, since the crumble can be messy and annoying if you’re eating one in the car.
If you’re looking for more of a protein-packed muffin, try my pumpkin protein muffins! They got 8g in each muffin and don’t have any protein powder taste – just pumpkin deliciousness!
Recipe Tips & FAQs
If storing at room temperature, make sure they’re sealed well preventing air exposure. The longer they’re exposed to air, the quicker they’ll dry out. A zip lock bag is a great way to help them stay moist. They’ll last up to 4-5 days sitting at room temp.
Yes! They’ll last up to 3 months and reheat well. Freeze in a zip lock bag and go through them when you want one!
I wouldn’t recommend it. They’re drier and not as moist or fresh as grating them by hand. I also find the texture to be too thick, but if you try it and like it let us know in the comments!
Banana Carrot Muffins
For the Muffins
- 2 cups whole wheat flour
- 1/2 cup brown sugar (unpacked)
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1 1/2 cups grated carrots
- 1 cup mashed banana (2 large ripe bananas)
- 1/2 cup almond milk or an alternative
- 1/2 cup avocado oil
- 1 teaspoon vanilla extract
For the Crumble Topping
- 4 tablespoons melted butter
- 1/2 cup whole wheat flour
- 1/4 cup brown sugar (unpacked)
- 1 teaspoon cinnamon
For the Muffins
- Preheat the oven to 400 degrees Fahrenheit. Spray a muffin tin with oil.
- In a large bowl, whisk together your whole wheat flour, brown sugar, baking powder, cinnamon, ginger and salt.
- In a smaller bowl, mix together your mashed banana, almond milk, avocado oil, egg and vanilla extract.
- Create a well in the bowl of dry ingredients and pour your wet ingredients into the well. Fold together until incorporated.
- Add your freshly grated carrots and fold together.
- Fill the muffin tins all the way full. Add the crumble topping if desired on top of the batter.
- Bake for 17-20 minutes or until a toothpick comes out clean.
For the Crumble Topping
- Using a fork or whisk, mix together the melted butter, whole wheat flour, brown sugar and cinnamon until a crumbly texture is reached.
- Make sure your bananas are very ripe with brown spots.
- If storing at room temperature, store in a ziplock bag to prevent loss of moisture. They’ll be best within 4-5 days.
- Freeze in a ziplock bag for up to 3 months.