The aroma of freshly baked banana and carrot muffins fills the kitchen, with mild undertones of cinnamon, overripe banana, and carrots. Baking is a mystical process—when a mundane ingredient becomes something warm, soothing, and fluffy. The idea for this banana carrot muffin was born from a need for a healthy, naturally sweet, and filling snack.
Bananas and carrots are a natural combination, adding both moisture and natural sweetness to the batter. The result? A beautifully moist, golden-hued muffin that tastes like a cross between banana bread and carrot cake. Whatever the occasion may be – a sleepy morning, a healthy snack, or a packed lunch treat – these muffins are the ticket.
This easy recipe is completely plant-based, so it’s ideal for those who have a Sattvic or dairy-free lifestyle. With every bite, you’ll get the well-balanced flavors of mashed banana, grated carrots, and warm spices. Ready to bake something exciting? Let’s start.
Table of Contents
Key Benefits
Banana carrot muffins are more than just a tasty treat—they offer a wholesome balance of nutrients, natural sweetness, and a soft, moist texture. Whether you’re looking for a nourishing breakfast, a quick snack, or a kid-friendly option, these muffins deliver a delicious and satisfying experience.
Naturally Sweet and Nutrient-Dense Bananas and carrots are naturally sweet, which reduces the consumption of refined sugar. Bananas provide potassium, fiber, and vitamin B6 that support digestion and energy. Carrots are packed with beta-carotene that converts to vitamin A to promote healthy skin and vision.
Moist and Fluffy Without Eggs or Milk These muffins stay soft and beautifully moist because of the shredded carrots and mashed banana. In contrast to other recipes that rely on eggs and butter, this vegan version uses plant-based ingredients like whole wheat flour, maple syrup, and a dash of cinnamon for warmth.
Easy to Make with Everyday Ingredients Using only a few staple items from the shelf, it’s easy to whip up these muffins. No finicky methods or gadgetry—simply mix, bake, and serve. The batter is versatile, so add-ins like walnuts, raisins, or dairy-free chocolate chips can go in and add some extra interest.
Ideal for Breakfast, Snacks, or Meal Prep Banana carrot muffins are a great go-to for any mealtime. Enjoy them straight from the oven with nut butter for breakfast, include them in a lunchbox, or grab one as a fast after-school snack. They store well, so they’re a make-ahead-friendly snack.
Sattvic and Gut-Friendly This is a Sattvic approach recipe, which means it is not made with processed sugars, caffeine, or heavy stimulants. It is easy on digestion but also provides balanced nutrition. The fiber of banana, carrot, and whole wheat flour stabilizes the gut and keeps you full for a longer time.
These muffins demonstrate that healthy eating doesn’t have to mean sacrificing flavor. With the perfect balance of sweetness, moisture, and nutrition, they’re an experiment worth making for anyone looking for a healthy homemade treat.
Ingredients for Banana Carrot Muffins
These banana carrot muffins use simple, healthy ingredients to create a moist, airy, and naturally sweetened snack. Every ingredient has been chosen to serve the purpose of a tender texture, balanced flavors, and a health boost.
Dry Ingredients
- 1 ½ cups whole wheat flour – Provides fiber and a dense texture without making the muffins heavy. White whole wheat flour or oat flour can be used instead for a light crumb.
- 1 teaspoon baking soda – Helps the muffins rise, providing their light, airy texture.
- 1 teaspoon cinnamon – Adds warmth and depth to the muffins to counteract the natural sweetness.
- ¼ teaspoon salt – Contributes flavor without overpowering the sweetness.
Wet Ingredients
- 1 mashed banana (about 2 large bananas) – Acts as a natural sweetener that also ensures the moisture content of the muffins.
- ¾ cup grated carrots (about 2 medium carrots) – Adds moisture, subtle sweetness, and nutritional value.
- ¼ cup maple syrup – A sugar-free processed sweetener that highlights the natural flavor.
- ¼ cup coconut oil (or olive oil) – Ensures the softness and moist nature of the muffins without using dairy.
- 1 teaspoon vanilla extract – Provides subtle aroma and depth of flavor.
- ⅓ cup non-dairy milk (almond, oat, or coconut milk) – Prevents ingredients from combining in a smooth batter.
Optional Add-Ins
- ¼ cup walnuts, chopped – Providing a bit of crunch and some healthy fats.
- ¼ cup raisins or dairy-free chocolate chips – Providing sweetness and texture.
- 1 tablespoon ground flaxseed meal – Adds fiber and omega-3s for a healthy heart twist.
Ingredient Substitutions
- Gluten-Free Alternative: Replace whole wheat flour with oat flour or a gluten-free baking mix.
- Oil-Free Alternative: Replace coconut oil with unsweetened applesauce for a lighter alternative.
- Nut-Free Version: Remove the walnuts and replace almond milk with oat or rice milk.
- With these lovingly chosen ingredients, your muffins will be soft, naturally sweet, and packed with nourishing goodness. Now, let’s have a look at how to make them!
How to Make Banana Carrot Muffins
Making these banana carrot muffins is simple and requires just a few steps. With the right balance of wet and dry ingredients, you’ll achieve a soft, fluffy texture and a naturally sweet flavor. Follow this step-by-step guide for perfect results.
Step 1: Preheat the oven and line or grease the muffin pan.
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with muffin cups or lightly grease with coconut oil for non-stick.
Step 2: Mash Banana and Grate Carrots
In a large mixing bowl, mash 1 cup ripe banana until smooth. Grate ¾ cup carrots with a fine grater. Set aside both.
Step 3: In a separate bowl, combine the dry ingredients and whisk until evenly mixed:
- 1 ½ cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Mix and set aside.
Step 4: Combine Wet Ingredient To the mashed banana, add:
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- ⅓ cup dairy-free milk
Whisk until combined. Stir in the grated carrots.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing lightly to combine. Fold the batter gently with a spatula—do not overmix, as this will make the muffins heavy. The batter should be thick but easy to scoop.
Step 6: Add Optional Mix-Ins
If using, fold in ¼ cup chopped walnuts or ¼ cup raisins/dairy-free chocolate chips for added texture and sweetness.
Step 7: Fill the Muffin Tin
Spoon or use a cookie scoop to fill the muffin liners evenly with batter, filling them about ¾ of the way full. Leave room for the muffins to expand.
Step 8: Bake the Muffins
Transfer the muffin pan to the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool the Muffins
Once baked, let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
And that’s it! Your banana carrot muffins are ready to devour! They’re moist, naturally sweet, and just right for breakfast or a snack.
Pro Tips and Variations
Preparation of banana carrot muffins is simple, but a few expert tips can transform them from good to irresistibly moist and fluffy. Some expert tips are listed below to achieve perfect results each time, along with some innovative variations to prepare your muffins as per your preference.
Pro Tips for the Best Muffins
- Use Ripe Bananas for Maximum Sweetness
The more ripe your bananas are, the sweeter your muffins will be. Use bananas with brown spots—they are sweet naturally and add moisture without the need for added sugar.
- Properly Grate Your Carrots
Finely grated carrots mix well into the batter, making the muffins remain soft. Do not use large pieces, as they tend to change the texture. If your carrots tend to release too much moisture, lightly dry them with a paper towel before mixing them into the batter.
- Measure Your Flour Correctly
To achieve light and fluffy muffins, avoid packing your flour too tightly.Use the spoon-and-level method by lightly spooning flour into the measuring cup and leveling it off with a flat edge. This prevents your muffins from becoming heavy and dry.
- Don’t Overmix the Batter
Overmixing toughens muffins. Stir the wet and dry mixtures together just until no dry streaks remain—avoid overmixing to keep the muffins light and fluffy. It’s okay to have the slightest lumps remaining in there—they will disappear once baked.
- Let the Muffins Cool Properly
Let the muffins sit in the pan for five minutes, then move them to a wire rack to cool completely. Prevent excessive moisture buildup within the muffin pan, keeping the texture ideal.
- Use Room Temperature Ingredients
Cold ingredients will cause unequally mixed batter. Allow maple syrup, dairy-free milk, and coconut oil to be brought to room temperature prior to adding them to the silky batter.
Serving Suggestions
Banana carrot muffins are versatile and tasty and can be served in numerous ways. Whether you prefer them warm for breakfast, as a snack at lunchtime, or as a healthy dessert, they are pleased to accompany a wide range of accompaniments. Use these delicious serving suggestions to elevate your experience to the next level.
Have Them Warm with a Spread For a comforting and warm treat, a light spread of:
- Spread almond or peanut butter on top for added protein and creaminess.
- Coconut butter for smooth, tropical flavor.
- Date syrup or maple syrup for a hint of natural sweetness.
Serve with a Hot or Cold Drink, These muffins are complemented by many drinks, making them the perfect breakfast or snack option:
- Herbal tea (such as chamomile or cinnamon tea) enhances their warmth.
- Golden turmeric milk is a good pairing for the natural sweetness.
- Almond or oat milk is a simple but rewarding companion.
Serve with Fresh Fruit Balance out the flavors and add extra nutrition by serving the muffins with some fresh fruit such as:
- Sliced bananas for a banana kick.
- Fresh berries (strawberries, blueberries, or raspberries) for a fruit contrast.
- Diced apples or pears for a crunchy, fresh finish.
Make a Wholesome Breakfast Platter Turn these muffins into a full breakfast by pairing them with:
- A smoothie (banana-date, green detox, or strawberry almond).
- Vegan yogurt with granola and nuts for a balanced meal.
- A sprinkling of mixed nuts and seeds for added crunch and healthy fats.
Use as a Healthy Dessert For a quick, guilt-free dessert, pair these muffins with:
- A drizzle of homemade cashew cream.
- Chia pudding for a light, healthy accompaniment.
- Dairy-free cinnamon or vanilla ice cream for an indulgent spin.
Meal Prep and Quick Morning Options:
- These muffins are perfect for meal prep and quick morning meals. Store them in a sealed container and take them as a rapid work, school, or travel snack.
Enjoy them however you like, but these light, fluffy banana carrot muffins will fill you with their healthy, naturally sweetened flavor.
Final Thoughts
Banana carrot muffins are the perfect proportion of natural sweetness, softness, and wholesome ingredients all blended together that can make a great breakfast, snack, or even healthier dessert. Their mixture of ripe bananas and freshly grated carrots not only gives them a delicious flavor but also boosts their nutritional value in fiber, vitamins, and natural sweetness.
This recipe is easy to make, requiring simple pantry ingredients while remaining vegan-friendly and free from refined sugars. Whether you’re baking them for meal prep, a quick morning bite, or a satisfying treat, these muffins are versatile and adaptable to suit different dietary needs.
With the pro tips and substitutions provided, you can customize these muffins to your liking, whether you’re a nut lover, chocolate enthusiast, or gluten-free aficionado. And they store well, so they’re an excellent make-ahead option for busy days.
With an infallible recipe now at your disposal, it’s time to start baking! Enjoy the comforting, warm flavor of banana and carrot with every bite, and don’t mind experimenting with different variations to make them special to you.
Banana Carrot Muffins
Ingredients
- These banana carrot muffins use simple healthy ingredients to create a moist, airy, and naturally sweetened snack. Every ingredient has been chosen to serve the purpose of a tender texture, balanced flavors, and a health boost.
Dry Ingredients
- 1 ½ cups whole wheat flour – Provides fiber and a dense texture without making the muffins heavy. White whole wheat flour or oat flour can be used instead for a light crumb.
- 1 teaspoon baking soda – Helps the muffins rise providing their light, airy texture.
- 1 teaspoon cinnamon – Adds warmth and depth to the muffins to counteract the natural sweetness.
- ¼ teaspoon salt – Contributes flavor without overpowering the sweetness.
Wet Ingredients
- 1 mashed banana about 2 large bananas – Acts as a natural sweetener that also ensures the moisture content of the muffins.
- ¾ cup grated carrots about 2 medium carrots – Adds moisture, subtle sweetness, and nutritional value.
- ¼ cup maple syrup – A sugar-free processed sweetener that highlights the natural flavor.
- ¼ cup coconut oil or olive oil – Ensures the softness and moist nature of the muffins without using dairy.
- 1 teaspoon vanilla extract – Provides subtle aroma and depth of flavor.
- ⅓ cup non-dairy milk almond, oat, or coconut milk – Prevents ingredients from combining in a smooth batter.
Optional Add-Ins
- ¼ cup walnuts chopped – Providing a bit of crunch and some healthy fats.
- ¼ cup raisins or dairy-free chocolate chips – Providing sweetness and texture.
- 1 tablespoon ground flaxseed meal – Adds fiber and omega-3s for a healthy heart twist.
Ingredient Substitutions
- Gluten-Free Alternative: Replace whole wheat flour with oat flour or a gluten-free baking mix.
- Oil-Free Alternative: Replace coconut oil with unsweetened applesauce for a lighter alternative.
- Nut-Free Version: Remove the walnuts and replace almond milk with oat or rice milk.
- With these lovingly chosen ingredients your muffins will be soft, naturally sweet, and packed with nourishing goodness. Now, let’s have a look at how to make them!
Instructions
- Making these banana carrot muffins is simple and requires just a few steps. With the right balance of wet and dry ingredients, you’ll achieve a soft, fluffy texture and a naturally sweet flavor. Follow this step-by-step guide for perfect results.
Step 1: Preheat the oven and line or grease the muffin pan.
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with muffin cups or lightly grease with coconut oil for non-stick.
Step 2: Mash Banana and Grate Carrots
- In a large mixing bowl, mash 1 cup ripe banana until smooth. Grate ¾ cup carrots with a fine grater. Set aside both.
Step 3: In a separate bowl, combine the dry ingredients and whisk until evenly mixed:
- 1 ½ cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- Mix and set aside.
Step 4: Combine Wet Ingredient To the mashed banana, add:
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- ⅓ cup dairy-free milk
- Whisk until combined. Stir in the grated carrots.
Step 5: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, mixing lightly to combine. Fold the batter gently with a spatula—do not overmix, as this will make the muffins heavy. The batter should be thick but easy to scoop.
Step 6: Add Optional Mix-Ins
- If using, fold in ¼ cup chopped walnuts or ¼ cup raisins/dairy-free chocolate chips for added texture and sweetness.
Step 7: Fill the Muffin Tin
- Spoon or use a cookie scoop to fill the muffin liners evenly with batter, filling them about ¾ of the way full. Leave room for the muffins to expand.
Step 8: Bake the Muffins
- Transfer the muffin pan to the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool the Muffins
- Once baked, let the muffins cool in the pan for 5 minutes, the
Notes
- Calories: 225 kcal
- Fat: 11g
- Saturated Fat: 5g
- Carbohydrates: 29g
- Fiber: 4g
- Sugars: 14g (includes natural sugar from banana/carrot + added from maple syrup)
- Protein: 4g
- Sodium: 180mg
- Potassium: 190mg
- Vitamin A: 25% DV
- Calcium: 3% DV
- Iron: 7% DV
FAQ
The following are responses to some frequently asked questions that you might have about preparing these Sattvic banana carrot muffins.
What do you need for banana muffins?
For these specific Sattvic banana carrot muffins, you need central ingredients based on healthy quality. This includes very ripe banana (for sweetness and moisture), flour (like whole wheat flour or spelt flour), grated carrots, a natural sweetener like maple syrup, a Sattvic fat like coconut oil or ghee, plant milk, leavening agents (baking soda and baking powder), salt, and warming spices like cinnamon and nutmeg. Optional walnuts or seeds can be included as well.
How long to bake banana carrot muffin?
You will want to bake the muffins in a preheated oven at 375°F (190°C) for approximately 18 to 22 minutes. The actual time it takes will be slightly different in your own oven. The best way to determine if they are done is to insert a toothpick into the center of one of the muffins. If the toothpick comes out clean or with only a few moist crumbs on it, they are done. Do not overbake in order to keep them moist.
What are the 4 banana muffin ingredients?
Most basic banana muffin concept generally comprises four basic types of ingredients: banana (flavoring and moisture), flour (strength), a sweetener, and an egg (binder). But in our Sattvic banana carrot muffin recipe, we have gone one step further with a different variation. We omit eggs and use the mashed banana and fat as binders and moisture sources. We utilize maple syrup to sweeten and incorporate carrot, spice, plant milk, and baking agents like baking powder and baking soda to enhance the flavor and achieve the proper light fluffy texture.
Can I add carrots to banana bread?
Absolutely! Adding grated carrots to banana bread is a wonderful idea, much like in this muffin recipe. It’s a good mix that yields a moist loaf with nicely balanced flavors – essentially a loaf version of these muffins (banana bread and carrot). Use finely grated carrots and fold them into the batter as you would for the muffins.
What makes muffins?
Muffins have a separate personality from cake or even quick bread. The big difference lies in how they are mixed. Muffin batter is mixed very lightly – only until the wet and dry ingredients come together. This produces a slightly denser, but still tender and often fluffy, crumb rather than the fine, even crumb of cake. Muffins are less sweet than cakes and are typically eaten for breakfast or as snacks. Individual serving also separates them.
How do you store banana muffins?
To keep your banana carrot muffins fresh, you need to store muffins properly. Let the muffins cool completely on a wire rack before enjoying them.Then store them in an airtight container. They can be kept at room temperature for about 2 to 3 days. For longer storage, wrap the cooled muffins separately (aluminum foil or plastic wrap) and keep in a freezer bag or container. They can be stored frozen for 2-3 months.To enjoy frozen muffins, let them defrost naturally at room temperature. Keep in mind that the texture of the muffins will be slightly drier after freezing and thawing.
How should muffins be served?
The best way to serve muffins will often be a personal preference! They are loved by many as warm muffins, perhaps lightly warmed, because the warmth enhances the aroma and flavor even more. Alternatively, they are equally lovely at room temperature. You can enjoy them plain, perhaps with herbal tea, or add simple Sattvic toppings. A drizzle of maple syrup, an almond butter spread, or a spoonful of fruit compote are all lovely substitutes that complement the banana and carrot flavors without overpowering them.