Spiced Carrot Banana Muffins
This delicious muffin recipe is based on my popular banana muffin recipe! To spice things up a bit, I added shredded carrots, warm carrot-cake spices, and plenty of crunchy toasted walnuts. They’re like Banana Bread but also like Carrot Cake – the perfect fusion!
I’ve also increased the volume of the muffin recipe so that the muffins rise up tall, with the most perfectly domed tops.
I like to grab a muffin like this one in the morning on my way out the door, and sometimes I’ll enjoy a banana carrot muffin as a snack in the afternoon with a leisurely cup of tea or coffee.
At any given time, there are probably at least a dozen muffins of varied types in my freezer. You can do the same with this recipe, my Pumpkin Banana Muffins, or Cranberry Orange Muffins. They freeze wonderfully!
Ingredients In Carrot Banana Muffins
Here’s everything you’ll need to bake these muffins, plus some helpful tips! Most of these items are classic pantry staples, so you can whip up a batch of these easy banana carrot muffins whenever you have a bunch of ripe bananas on hand.
Complete list of ingredients and amounts can be found in the recipe card below.
- Flour, Baking Soda, and Baking Powder: Using a combination of both baking powder and baking soda gives these muffins the perfect amount of lift in the oven.
- Spices: Cinnamon, nutmeg, and ginger add a warm spiciness to the muffins.
- Sugar: These muffins are sweet, but not overly so.
- Bananas: Ripe bananas also impart sweetness. Be sure to use yellow bananas that have started to get spots. They are the best for baking.
- Carrots: Use a box grater to shred the carrots. I like to use the larger holes so that you can see the pieces of carrot in the final product.
- Butter and Oil: To add flavor and moisture. To make things simple, melt the butter in the microwave.
- Walnuts: I like to buy raw walnuts and toast them myself. They’re less expensive this way, and the flavor is so good! Not a fan of walnuts? Try these with pecans instead.
- Eggs: Allow your eggs to come to room temperature before you start mixing up the banana carrot muffin batter.
- Vanilla Extract: Pure vanilla extract is added to give us the perfect bakery-style flavor.
How to Perfectly Toast Walnuts
Do this simple and important task before you start to mix up the batter. The nuts will need to cool down for a few minutes once they come out of the oven.
- Spread the walnuts in an even layer on a small rimmed baking sheet.
2. Bake for 5 minutes at 350°F (180°C). Allow the nuts to cool, then chop them roughly for the recipe.
How To Make Carrot Banana Muffins
Get ready to bake by preheating the oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.
1: Mix the Dry Ingredients, including the sugar and spices in a large bowl.
2: Mash the Bananas in another large mixing bowl.
3: Stir in the eggs, mashed bananas, melted butter, avocado oil, and vanilla
4: Add the Flour Mixture to the wet mixture, whisking to combine.
5: Add most of the chopped nuts and the shredded carrots.
6: Mix with a spoon or spatula to combine.
7: Fill the muffin tin with the batter, filling each space almost all the way. Top with more chopped nuts.
8: Bake in the preheated oven for 22 minutes, or until muffins rise and a toothpick inserted in the center comes out clean.
Tip!
Let the muffins cool in the pan for 5 minutes, then carefully remove them to a wire rack to cool completely. This will keep you from burning your fingers!
Recipe Tips
- Use freshly shredded carrots. While you can sometimes find shredded carrots in a bag near the salads, I don’t recommend using them to make carrot muffins. Bagged shredded carrots are often very thick, and can also be dried out, which will cause the muffins to be dry as well. If you want to see the carrots in the muffins, shred them with the large holes of the grater. Or, go the hidden veggies route and grate them finely instead.
- Toast the nuts! You can get away without doing this, but the flavor of freshly toasted walnuts cannot be replicated!
- Use very ripe bananas. Just like any good banana bread recipe, banana muffins require soft, ripe bananas. The riper the better in this case. The perfect bananas will be yellow with plenty of brown spots on the peel.
- Using paper muffin liners keeps the muffins from sticking to the pan. If you would rather not use them, be sure to grease the tin well.
Muffin Storing Tips
Muffins store very well at room temperature, in the fridge, and in the freezer!
On the Counter: Keep muffins in an airtight container for up to 3 days.
Refrigerator: Keeping the muffins chilled will allow you to keep them fresh for up to 5 days.
Freezer: Wrap muffins individually with plastic wrap and store them in an airtight freezer container for up to 3 months. Thaw before enjoying!
If you enjoy warm baked goods, pop a muffin in the microwave for a few seconds. It will taste like it just came out of the oven.
Split your warm banana carrot muffin in half and spread it with some nut butter or cinnamon honey butter for a real treat!
More Recipes to Bake with Ripe Bananas
Did you accidentally buy too many bananas and they’ve gone overripe on the counter? No worries! I have plenty of delicious banana recipes for you to bake right now!
If you need to though, you can also freeze the ripe bananas to use later in smoothies or banana bread.
- Banana Pudding Cheesecake
- Banana Muffins
- Bolo de Banana
- Hawaiian Banana Bread
- Brown Butter Banana Bread
- Banana Pumpkin Muffins
- Easy Banana Cake
- Peanut Butter Banana Dog Treats – For your favorite furry friends!
Frequently Asked Questions About Muffins
Can I make these with whole wheat flour?
I would suggest using a blend of white and whole wheat flours rather than using all whole wheat flour to make this recipe. You’ll get the best of both worlds – a light and fluffy muffin with wholesome grains.
Can I use this recipe to make a carrot banana loaf?
Yes to turn this muffin recipe into a quick bread loaf, bake the muffin batter in a 9×5-inch bread tin for 50-60 minutes, or until cooked through.
Can I make this recipe egg free?
I haven’t tested this recipe without eggs, so I can’t say for sure. If you wanted to try making the muffins without eggs, use your favorite vegan egg replacer, and stop back and let us know how it worked!
More Easy Breakfast Bakes!
Bake a batch of these easy carrot banana muffins for the weekend, or double the recipe and fill your freezer with yummy grab and go breakfasts for a month!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Carrot Banana Muffins
Ingredients
- 1 cup (114 g) walnuts
- 2 ¼ cups (270 g) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup (200 g) granulated sugar
- 2 large eggs at room temperature
- 3 large (300 g) ripe bananas mashed
- ½ cup (113 g) unsalted butter, melted
- ¼ cup (60 ml) avocado oil (can substitute olive, vegetable, or use all butter)
- 2 teaspoons pure vanilla extract
- 1 ½ cups (200 g) shredded carrots
Instructions
- Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners or lightly grease.
- Spread walnuts on a baking sheet and toast for 5 minutes at 350°F (180°C). Allow to cool slightly, then roughly chop them.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and sugar until combined.
- In another bowl, whisk together eggs, mashed bananas, melted butter, avocado oil, and vanilla until smooth.
- Add the wet ingredients to the dry ingredients, stirring gently until just combined.
- Gently fold in shredded carrots and ¾ cup of toasted walnuts.
- Divide batter evenly into the muffin cups, filling each almost to the top. Sprinkle remaining walnuts on top.
- Bake for 22 minutes, or until muffins rise and a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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