• Skip to main content
  • Skip to primary sidebar
Monica Nedeff
  • Breakfast
  • Main Meals
  • Side Dishes
  • Desserts
  • Drinks
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Travel
  • Lifestyle
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Snacks

    Banana Carrot Muffins

    Jump to Recipe Print Recipe
    banana carrot muffins pin
    carrot banana muffins pin
    whole wheat banana muffins

    Warm, fluffy and with a sweet cinnamon crumble topping makes these Banana Carrot Muffins an absolute morning must!

    two muffins with cinnamon sugar crumble topping stacked

    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!

    Jump to:
    Steps and Instructions
    Serving Suggestions
    Recipe Tips & FAQs
    Banana Carrot Muffins

    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.

    steps to make muffins with mashed bananas and grated carrots
    1. 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.
    2. Mix your dry ingredients: whole wheat flour, brown sugar, baking powder, cinnamon, ginger and salt.
    3. Mix your wet ingredients into your dry ingredients. Create a well and pour the banana, milk, oil, eggs and vanilla extract mixture into it.
    4. 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.
    5. Fold together.
    6. Create the delicious crumble!
    muffin tin filled with batter
    1. Fill the muffin tins all the way - no ¾ or ½ way here - just the whole muffin tin!
    2. Add the crumble on top and bake until golden and crispy.
    3. Bon appetite!

    Serving Suggestions

    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!

    baked muffins on a plate, sliced in half with a moist interior

    Recipe Tips & FAQs

    What's the best way to store the muffins on the counter?

    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.

    Can I freeze the muffins?

    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!

    Can I use pre-shredded carrots that come in the bag?

    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!

    two banana carrot muffins with crumble on a plate

    Banana Carrot Muffins

    Warm, fluffy Banana Carrot Muffins make for an easy breakfast or snack. Made with whole wheat flour and a cinnamon crumble topping!
    Print Pin Rate
    Prep Time: 20 minutes
    Cook Time: 17 minutes
    Total Time: 37 minutes
    Servings: 12 muffins
    Author: Monica Nedeff
    Prevent your screen from going dark

    Ingredients
      

    For the Muffins

    • 2 cups whole wheat flour
    • ½ cup brown sugar (unpacked)
    • 2 teaspoons baking powder
    • 2 teaspoons cinnamon
    • ½ teaspoon ginger
    • ½ teaspoon salt
    • 1 ½ cups grated carrots
    • 1 cup mashed banana (2 large ripe bananas)
    • ½ cup almond milk or an alternative
    • ½ cup avocado oil
    • 2 eggs
    • 1 teaspoon vanilla extract

    For the Crumble Topping

    • 4 tablespoons melted butter
    • ½ cup whole wheat flour
    • ¼ cup brown sugar (packed)
    • 1 teaspoon cinnamon

    Instructions

    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, eggs 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.

    Notes

    1. Make sure your bananas are very ripe with brown spots.
    2. If storing at room temperature, store in a ziplock bag to prevent loss of moisture. They'll be best within 4-5 days.
    3. Freeze in a ziplock bag for up to 3 months.

    Nutrition

    Calories: 289kcal | Carbohydrates: 38g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 237mg | Potassium: 242mg | Fiber: 4g | Sugar: 17g | Vitamin A: 2845IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 1mg

    (Nutrition values are calculated by third-party software and an estimate that can vary based on product brands and cooking methods.)

    Course: Breakfast, Snack
    Cuisine: American
    Keyword: banana carrot muffins, healthy banana muffins, banana muffins with oil, healthy carrot muffins, whole wheat carrot muffins
    Tried this recipe? I love seeing your creations!Mention @monicanedeff.rdn or tag #monicanedeff so I can share them with the community!
    « Easy Mediterranean Buddha Bowl
    Glazed Lemon Lavender Cookies »

    Reader Interactions

    Comments

    1. n/a

      March 21, 2023 at 7:08 pm

      There is egg mentioned in the instructions but none in the ingredients. How many eggs does this recipe need?

      Reply
      • Monica Nedeff

        March 21, 2023 at 8:45 pm

        2 eggs - thank you for catching that!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hello! I'm Monica - a registered dietitian nutritionist, solo female traveler and recipe developer helping you eat healthy on the go while empowering you to nourish your body, mind and soul!

    More about me →

    Popular Recipes

    • chocolate sea salt granola on a baking sheet
      Chocolate Sea Salt Granola
    • Hand holding a turkey burger with tzatziki dripping down the bun
      Spinach Feta Turkey Burgers With Tzatziki
    • ground turkey sweet potato skillet
      Ground Turkey Sweet Potato Skillet with Brussels Sprouts & Apples
    • lemon lavender cookies stacked
      Glazed Lemon Lavender Cookies

    Winter Favorites

    • mediterranean lasagna slice
      Easy Mediterranean Lasagna
    • mediterranean farro salad on a plate
      Mediterranean Farro Salad with Citrus Vinaigrette
    • chicken salad sandwich with cranberries and walnuts
      Cranberry Walnut Chicken Salad
    • mugs of cacao powder hot chocolate
      Cacao Powder Hot Chocolate

    Need Help Cooking?

    grocery bag of healthy food

    Grab my Grocery List + Cooking Tips + Meal Prep Guide for free to put the joy back into cooking and ease into preparing nourishing meals.

    Footer

    ↑ back to top

    About

    Privacy Policy

    Mission

    Newsletter

    Sign Up! for emails and freebies

    Contact

    Email

    Copyright © 2022 Monica Nedeff | All Rights Reserved