Easy Banana and Carrot Muffins

These banana carrot muffins are everything you need in a muffin—moist, slightly sweet, and packed with wholesome ingredients like ripe bananas and shredded carrots. And they're incredibly easy to make. Whether you’re baking for breakfast, a quick snack, or dessert, these simple banana and carrot muffins will definitely hit the spot!

This recipe is adapted from my Pumpkin Banana Muffins. They are like a cross between Classic Carrot Cake and Banana Bread, so it's like two flavors in one!

Why You'll Love These Easy Banana Carrot Muffins

• Simple Ingredients: These muffins are made with easy-to-find ingredients, including carrots and sweet, ripe, bananas.
• Versatile: Perfect for breakfast, lunchboxes, or even as a dessert with coffee.
• Quick and simple to Make: You will love how effortlessly this recipe comes together!
• Customizable: From healthy swaps to indulgent add-ins, you can tailor these muffins to your taste.
• Full of flavor: These muffins are irresistibly delicious, with a perfect balance of sweetness and spice.

What you need to make this recipe

Ingredients for the muffins

• Flour: I use all purpose flour, but you could also use whole wheat flour, too.
• Baking powder and baking soda: The duo ensures the muffins rise beautifully.
• Ground cinnamon: Adds a warm, cozy flavor.
• Salt: Balances all the flavors.
• Eggs: You'll need 2 medium eggs.
• Light brown sugar (packed): It gives a wonderful, caramel-like sweetness, which I love.
• Light vegetable oil and unsalted butter: Together they really keep the muffins moist and flavorful.
• Vanilla: I use pure vanilla extract.
• Ripe bananas (about 2 medium or large): You'll need one cup mashed banana. The riper, the better for sweetness and moisture.
• Shredded carrots (about 2½ medium carrots): Grated carrots add texture and natural sweetness.
• Chopped walnuts: They give a perfect nutty crunch for the topping.

See the recipe card at the end of the post for quantities.

Equipment you'll need

• mixing bowls
• hand mixer or stand mixer
• muffin tin
• paper liners

How to Make the Best Ever Carrot Banana Muffins

Step-by-step Instructions

1. Whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.

2. In another mixing bowl, whisk together the eggs, brown sugar, vegetable oil, melted butter, and vanilla until everything is incorporated.

3. Add the mashed banana and shredded carrots to the egg mixture and whisk until smooth and well-combined.

4. Pour the wet ingredients into the bowl with the dry ingredients and gently whisk everything together until just combined and you don't see any streaks or pockets of flour. Don't overmix it.

5. In a small bowl, stir together the nuts, brown sugar and cinnamon.

6. Scoop the muffin batter into the liners and sprinkle the topping evenly on top.

7. Then bake the muffins.

Recipe Notes

Substitutions

• Flour: Swap all-purpose flour for whole wheat flour for added fiber.
• Sugar: Replace the brown sugar with regular granulated sugar.
• Gluten-Free: I haven't tried this myself, but I believe you could use a gluten-free flour blend to make these muffins gluten-free. If you try it with gluten-free flour, please let me know in the comments below!

Storage Tips & Freezing Instructions

Store the muffins in an airtight container at room temperature for up to 3 days or in the fridge for a week.
These muffins freeze beautifully! Wrap each in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. To enjoy, thaw in the refrigerator overnight or warm them in the microwave.

Variations 

• Nutty - Add a handful of chopped walnuts or pecans for extra crunch.
• Citrusy - Add about 2 tablespoon lemon or orange zest to the batter for a citrus flavor.
• Tropical - Stir in some unsweetened shredded coconut, which really compliments the banana and carrot.
• Chocolate - Fold in some mini chocolate chips in the batter.
• Fruity - Add some raisins or dried cranberries for a chewy texture.
• Maple syrup - Make a simple maple glaze by combining maple syrup, powdered sugar and some milk. Then drizzle over the muffins.