Banana Carrot Muffins
You’ll never believe that these soft & fluffy banana carrot muffins are made with 100% white whole wheat flour! Easy to make, plenty moist and filled with everyday wholesome ingredients, these healthy carrot muffins are ones the whole family will love.
Grab your favorite muffin tin and meet me in the kitchen to make these soft, fluffy and oh-so-perfectly moist banana carrot muffins!
Packed with a full cup of mashed banana, well over a cup of grated fresh carrot and 100% white whole wheat flour, these delicious little bites are perfect for that afternoon pick-me-up snack.
Hungry kids coming home from school? On the way to workout after a long day at work? Or maybe you’re just facing that hangry feeling while preppin’ everything for dinner.
Either which way, these muffins got you covered.
They’re naturally sweetened with maple syrup (or honey), are filled with just the right amount of warm cinnamon-y spice and are finished with a quick sprinkle of oats for topping.
And when served slightly warm and slathered with a bit of creamy peanut butter?
Oh me, oh my, we’re on our way to muffin heaven.
How To Make Banana Carrot Muffins
So, these easy muffins take 20 minutes or less to get in the oven. Here’s how they go down:
Combine the dry ingredients. In a large bowl, we’ll whisk together our flour, baking powder, baking soda, salt and a few warm spices.
Whisk the wet ingredients. Next, in a separate bowl, we’ll combine two eggs, plenty of mashed banana, olive oil, maple syrup and vanilla extract.
Mix em’ together. We’ll mix the two together until just combined and then gently fold in a good helping of freshly grated carrot.
Bake until golden brown. The batter gets scooped into muffin tins, sprinkled with a touch of oats and is then baked off to golden perfection.
Let’s Talk Substitutions
- You can use honey in place of the maple syrup or do a combination of the two. Just be sure to use the same total amount.
- I have only tested these muffins with white whole wheat flour. So I would stick with that OR use all-purpose flour instead.
- Along those lines, I have not tried these with regular whole wheat flour, so I can’t say how the muffins will turn out if you go that route (my guess is they will be a bit heavier / drier).
- Finally, you can use a different oil in place of the olive oil. One caveat – if you use coconut oil, make sure that all your other ingredients are at room temperature – otherwise you run the risk of the batter hardening up.
Tips & Tricks
- Let’s talk about the carrots. Please be sure to grate your own carrots and don’t try to use the pre-shredded kind from the store. They are much drier and will alter the moisture level in the muffins. So don’t do it!
- Prep time includes time to grate the carrots by hand with a box grater. If you use your food processor, you’ll save about 5 minutes.
- Be sure to fluff the white whole wheat flour in the bag / container, then scoop into your measuring cup with a spoon and level off. Don’t dunk your cup straight into the bag as you’ll likely use too much.
- When measuring out your mashed banana, use a dry measuring cup. It won’t level off correctly in a liquid one.
- And finally, to get the 1 cup mashed banana, you’ll need about 2 to 3 medium overripe bananas. As for the carrots, you’ll want about 3 to 4 medium carrots to get the grated 1 ½ cups.
How To Store
Let the muffins cool completely, then place a piece of paper towel in the bottom of an airtight container. Add the muffins in a single layer, then cover.
The muffins will keep like this for about 2 to 3 days at room temperature. I like to reheat briefly before enjoying.
Alternatively, you can freeze the muffins for up to 3 months. I like to thaw overnight in the fridge and then rewarm briefly before serving.
Additional Muffin Recipes You Might Enjoy:
- Dairy Free Chocolate Muffins
- Dairy Free Banana Chocolate Chip Muffins
- Healthy Pistachio Muffins
- Healthy Pumpkin Gingerbread Muffins
- Whole Grain Morning Glory Muffins
- Orange Olive Oil Muffins
- Vanilla Cardamom Muffins
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
Banana Carrot Muffins
You’ll never believe that these soft & fluffy banana carrot muffins are made with 100% white whole wheat flour! Easy to make, plenty moist and filled with everyday wholesome ingredients.
- 1 ¾ cups white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs
- 1 cup well-mashed banana
- ⅓ cup olive oil
- ½ cup pure maple syrup
- 1 ½ teaspoons vanilla extract
- 1 ½ cups freshly grated carrots
- old-fashioned rolled oats, for sprinkling (optional)
- Preheat the oven to 375ºF. Line a 12 cup muffin pan with liners and set aside.
- Whisk together the white whole wheat flour, baking soda, baking powder, salt, cinnamon and nutmeg in a large bowl. In a medium bowl, whisk together the eggs, mashed banana, olive oil, maple syrup and vanilla extract until well combined. Add to the bowl with the dry ingredients and mix until just combined, then gently fold in the grated carrot.
- Scoop the batter evenly into the prepared muffin tins, filling each about ¾ to most of the way full. Sprinkle the tops of the muffins with some oats, if desired.
- Bake for about 20 to 24 minutes, or until a toothpick or cake tester inserted into the middle comes out clean.
- Let cool for about 5 minutes, then remove the muffins to a wire rack to cool completely.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 184Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 237mgCarbohydrates: 28gFiber: 3gSugar: 11gProtein: 4g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.
Great base recipe. I made changes so I won’t leave a rating. Used all purpose flour, and swapped 1/2 cup out for almond flour. Used brown sugar as the sweetener and, to make up for some of the lost liquid, added a few tablespoons of buttermilk. Added walnuts to half the batter. SO GOOD. Thanks for a great recipe.
So happy to hear this! Thanks for taking the time to let me know and sharing your changes 🙂
Hi, these look great! How would I substitute sugar in place of the maple syrup? Thanks
Thank you! Hmmm that’s not something I’ve tested and it will affect the dry to liquid ratio in the muffins (I had another reader try this and they came out a bit dry). Personally I’d stick with a liquid sweetener like the maple syrup or honey.
I used 1/4 cup of granulated sugar (was on the less-sweet side but very yummy) and a 1/2 cup of unsweetened applesauce and it came out perfectly moist!
Thanks for sharing those changes Izzy! Great to know 🙂
Thanks for this post! I used King Arthur gluten free all purpose flour, coconut oil instead of olive oil, and pumpkin pie spice in place of the nutmeg. They’re wonderful! I think next time I might like to try more carrot, for more texture, and maybe chopped dates. I’ve never sprinkled oats on top of muffins before. It turned out so pretty! Great idea 😉 Oh, and thank for the tip about warming everything to room temp before adding the coconut oil. Yes, I know how that stuff can clump up below 75 degrees or so. It worked great!
Love this! So glad you enjoyed Noelle and thanks for sharing those changes – I hadn’t tried them with gf flour so that’s great to know 🙂
Wow!!! Such a delicous muffin! I tried so much muffin recipe but this one is the best one so far!
Awe so glad you enjoyed! Thanks for letting me know 🙂
Delicious. Made them exactly as you said- very moist, a little sticky and not very sweet. Impressed I made exactly 12, recipes don’t always work out the exact way you would expect! Perfect breakfast muffin!
So glad you enjoyed Holly! Thanks for taking the time to let me know 🙂
Hi! I would like to use a giant/jumbo muffin pan to make larger bakery-style muffins. How should I alter the baking temperature and baking time? Also any other tips wil be welcomed!
Can’t wait to try this recipe!
Hey Charlize! Ooo that’s a good question. Unfortunately I’ve never actually made jumbo muffins as I don’t have a pan that size! They’ll definitely need longer in the oven (I would just keep an eye on them and test for doneness with a toothpick) and I’d probably drop the temperature to 350 to make sure the bottoms don’t burn.
I want to make just six of these muffins how should I do it
Hey Fion – you would just need to halve all the ingredients 🙂
Really good! Maybe a tad on the dry side because I subbed white sugar for maple syrup? So next time I’d add a tbsp more oil 🙂 will make again!
Hey Jessica! So glad you enjoyed 🙂 Yeah, I would probably add a bit more liquid if you omit all the maple syrup to balance out the moisture!
Ive made these muffins several times. They are delicious! Just the right amount if sweetness. Ive substituted diced apple for carrots on times and often add a coupla tbsps of coconut ( because we live coconut!). This recipe is a new family favorite
So happy to hear this Marian! Thanks so much for letting me know 🙂
LOVE. I made these for my toddler, but I also just want to munch them up! I subbed out the maple syrup (for applesauce) and oil (upped the banana & applesauce), and skipped the salt (for baby), and they still taste delicious.
Love this! And thanks for sharing those changes – that’s great to know! 🙂
These were super delicious. I made them with Bob Red Mill’s gluten free one for one flour and you can’t tell they are gluten free. They worked out well using Brown sugar as someone has suggested. Next time I think I’ll add some additional spices!
So happy to hear this Kiersten! And thanks for sharing about the flour sub – that’s great to know!
This recipe is fantastic! Great for the picky toddler as well. I subbed madhed avocado for oil and cut the maple syrup to 1/3. So delicious and moist! Thank you for sharing!!
So happy to hear this Vicky! And thanks for sharing those options – good to know!
Can i bake this in a loaf pan instead?
Good question. I’ve never tried it myself so it’s hard to say for sure. I think it could possibly work … I would reduce the oven temp to 350 and bake for about 50 to 60 minutes or until a cake tester comes out clean (tenting the loaf with foil if the top starts browning too much). But please let me know if you try it!
I made these at 375 the first time I tried the recipe and they were very dark on the bottom, almost burned. Second time I baked at 350 for 25 minutes and they were perfect!
Glad you got them to work for you Mary Lynn!
Love this recipe! Just tried it tonight. Very flavourful and super fluffy! I used regular all purpose flour, eye balled white sugar and brown sugar to equal about 1/4 cup of sugar (I didn’t have maple syrup), used 4 medium Bananas(to use up what I had in the freezer), and used a little extra carrot. But oh man that is it. This is the banana recipe I’ve been looking for! So good. Thank you!!
So happy to hear this Jessica! Thanks for letting me know and sharing those changes! 🙂
can I use normal flour?
Yes, all-purpose flour will work just fine instead of the white whole wheat.
These are so yum! I substituted the syrup for honey and i made mini muffins. They’re in the freezer so I can pop them into lunchboxes. Thank you for this great recipe!
Yay! So happy to hear this – thanks for letting me know Tracy 🙂
Thank you so much for healthy and delicious muffin recipe we all love them .its great to have something healthy that tates so good .l put a lot into the freezer and when you want one just put it in the microwave for 20 seconds and you can eat it straight away.Five stars for me
Love this! Thanks so much for letting me know Barbara!
Tried this recipe with whole wheat flour and jaggery. Added some chia seeds too. One of the best muffin recipes I have ever made…thank you for sharing:)
I’m so happy to hear it! Thanks for letting me know Ramya!
hey Ramya, thats an interesting et of additions, would you mind sharing the measurements and subs u made for it, trying to make it for my toddler.
I heavily altered the recipe due to the ingredients I had on hand and it still came out so good! I used strictly whole wheat flour, egg white in place of eggs, apple sauce in place of butter, and a 1/2 cup of monk fruit sweetener in place of the sugar. Again SO good and I think mine come out with less than 100 calories per muffin. Will for sure make again.
So glad you enjoyed Anna! And thanks for sharing all those substitutions!
I really liked these muffins. I made them for myself and greatgrans. They loved them. Not too sweet.
So glad to hear this! Thanks for letting me know 🙂
I made these and they were excellent. I used 1 1/4 cup all purpose flour and 3/4 rolled oats. Soaked the oats in the oil and syrup for a few minutes. I didn’t mash the banana very much. I like chunks of banana; it keeps the muffins moist. I also added frozen Blueberries on top after I filled the muffin cups. Very moist and yummy.
So happy you enjoyed them! And thanks for sharing those changes – the blueberries sound delicious 🙂
I used regular whole wheat flour (not white), and substituted maple syrup with honey, which i do with all my recipes. I also added in some ground ginger. They turned out well. Not as moist as I would have preferred, next time I will use half white and half whole wheat flour, and add chopped walnuts into the mixture. I baked them for 20 minutes, in the middle of the oven, next time i will bake them higher up in the oven, to avoid drying them out. Thank you Ashley for a quick and easy recipe.
You’re very welcome! Glad you enjoyed 🙂
how many bananas = 1 cup?
Hey Erika – info for how many bananas and carrots is in the tips & tricks section in the post above!
I thought these were excellent. I left out the cinnamon and spices because I really just wanted to taste the carrot. I also added dried mulberries. They came out absolutely excellent. I split the honey and maple syrup for sweetener.Incidentally, I always sift dry ingredients, and I don’t know if that was important, but these came out like lovely, little clouds.
So happy to hear this! And thanks for sharing all your changes – always good to know!
Thank you so much for this recipe. We love these muffins! I did not have all the I gredients, so had to sub in whole wheat flour and molasses, as two previous reviewers suggested. The muffins were very soft and my grandson loves them! Will most definately be added to my repertoire of muffins!
So happy to hear you all loved them! Thanks so much for letting me know!
Loved this recipe! I didn’t have vanilla extract, but it didn’t matter. The flavor was delicious . This is my new favorite recipe for banana muffins. Thank you
Oh I’m so happy to hear it! Thanks for letting me know Stephanie 🙂
Tried this and substituted maple syrup with molasses because that’s what I had in the pantry. It was still delicious! It was not too sweet. In fact, it was just the right sweetness!
So glad to hear it Venia!
I made these with whole wheat flour and they turned out great. Also, substituting the oatmeal topping with chopped walnuts is Super yummy!
So happy to hear this Heather! And thanks for sharing about the whole wheat flour – that’s great to know 🙂
I love all of the wholesome ingredients packed into these beautiful, fluffy muffins! I’d need to make a double batch and stash one in the freezer!
Thanks Marcie! 🙂
These look really moist, tender and so healthy with all the quality ingredients.