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Overhead view of twelve banana carrot muffins with chocolate chips on a cooling rack.

Banana Carrot Muffins

Eva Peterson
Enjoy moist and fluffy banana carrot muffins made with wholesome ingredients. Perfect for breakfast, snacks, or a healthy treat!
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Course Breakfast, Dessert, Snack
Cuisine Sattvic Inspired, Wholesome Baking
Servings 12 Muffins
Calories 210 kcal

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.
  • 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

Nutrition Information (Per Muffin - Estimated Values):
Please note: These are estimates calculated using standard ingredients (whole wheat flour, coconut oil, maple syrup, walnuts included). Actual values may vary based on specific ingredient choices and precise measurements.
  • 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
(DV = Daily Value based on a 2000 calorie diet)