March 27, 2024

Healthy Banana Carrot Muffins

Healthy Banana Carrot Muffins
These light and fluffy muffins are a cross between banana bread and carrot cake! They are the perfect grab-and-go breakfast, after-school snack, or anytime treat. They're a delicious way to sneak in extra veggies, so there’s no need to feel guilty about eating a few. I love to meal prep these for a quick on-the-go breakfast for my kids, but they are also a hit for weekend brunches.
Why You'll Love These Healthy Banana Carrot Muffins:
• Naturally Sweetened: Ripe bananas provide sweetness which means less refined sugar is needed.
• Hidden Veggie Power: Shredded carrots add a subtle sweetness, beta-carotene, and fiber, boosting the nutritional value of these muffins.
• Moist + Delicious: The combination of mashed bananas and shredded carrots creates a wonderfully moist and flavorful muffin texture.
• Easy + Customizable: Whip up a batch in under an hour! Feel free to experiment with different add-ins like chopped nuts, raisins, or chocolate chips.
Tip + Tricks:
• For extra moist muffins, use overripe bananas.
• Don't have milk? Substitute unsweetened applesauce or mashed avocado.
• Make it vegan! Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of regular eggs, and choose a dairy-free milk alternative.
• Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
Are you looking for more healthy muffin recipes? Check out some of my favorites:
Healthy Double Chocolate Blender Muffins
Quinoa Chocolate Chip Coconut Muffins
Flourless Peanut Butter Chocolate Chip Muffins
Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins


  • ½ cup mashed ripe banana (about 1 large banana)
  • 1 cup finely grated carrot
  • 1/3 cup butter, melted
  • ¼ cup sugar
  • ¼ cup brown sugar
  • 1 large egg, room temperature
  • 1/3 cup milk of choice, room temperature
  • 1 ½ tsp baking powder
  • 1 teaspoon cinnamon
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ tsp freshly grated nutmeg
  • 1 cup all-purpose flour
  • ¾ cup almond flour
  • 2 tbsp rolled oats


  • Preheat oven to 350 degrees F and line a muffin tins with liners.
  • In a medium-sized bowl, mash the bananas. Stir in the shredded carrots.
  • Add the melted butter, sugars, egg and milk to the banana mixture and whisk until combined. Set aside.
  • In another medium-sized bowl, whisk together the baking powder, cinnamon, baking soda, salt, nutmeg, flours and oats. Then pour the wet banana mixture into the flour mixture and gently mix with a spatula just until combined.
  • Use a portion scoop to fill the muffin liners about ¾ of the way. Sprinkle with a few oats on top of each muffin (optional)
  • Bake on the upper baking rack for 18-20 minutes for standard muffins, until lightly golden.
  • Remove from the oven, and let them cool in the pan for 5 minutes and then transfer to a cooling rack until fully cooled.
Keyword healthy, kid-friendly, muffins
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