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 For These Banana and Carrot Muffins
- 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
- Healthy Pistachio Muffins
- Healthy Pumpkin Gingerbread Muffins
- Whole Grain Morning Glory Muffins
- Orange Olive Oil Muffins
- Harvest Sweet Potato Muffins
- Vanilla Cardamom Muffins
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 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