I created banana carrot muffins that stay incredibly moist, packed with natural flavor, and healthy enough that even my toddler reaches for seconds.

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I am obsessed with these carrot banana muffins because they actually taste like real food, not candy disguised as breakfast. The mashed bananas keep them so tender and naturally sweet, while the finely grated carrots add texture and a sneaky hit of veggie that I want in every bite.

I love that they’re moist without being oily, and dense without feeling heavy. And they disappear faster than I expect, which says everything.

Breakfast, snack, or a quick grab for the kid. Pure, honest, flavor that makes me smile.

I’ll eat three. No shame.

Gives me energy and zero guilty feelings.

Ingredients

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Whole wheat flour: hearty base, it’s nutty and keeps muffins more filling.
Rolled oats: chewy texture and fiber, basically a breakfast boost.
Baking powder: lifts the muffins, so they’re light and not dense.
Baking soda: reacts with bananas, gives gentle rise and browning.
Salt: balances sweetness, makes other flavors pop without being salty.
Ground cinnamon: warm spice, it’s cozy and makes them smell amazing.
Ground nutmeg: subtle warmth, adds depth without stealing the show.
Ripe bananas: natural sweetness and moisture, they keep things soft.
Grated carrots: sneaky veg, adds moisture, color, and tiny sweet bites.
Unsweetened applesauce: cuts fat while keeping muffins moist and tender.
Pure maple syrup: natural sweetener, it’s richer than sugar and tasty.
Eggs: bind everything together, add protein and structure.
Melted oil: keeps muffins tender, choose coconut for a mild flavor.
Vanilla extract: rounds flavors, makes them feel dessert-y without being sugary.
Milk: thins batter a touch if needed, makes crumb softer.
Walnuts or seeds: crunchy contrast and healthy fats, great textural pop.
Raisins or dates: little chewy pockets of sweetness, sort of like candy.

Ingredient Quantities

1 1/2 cups whole wheat flour

3/4 cup rolled oats

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

2 large ripe bananas, mashed (about 1 cup)

1 cup finely grated carrots (about 2 medium carrots)

1/2 cup unsweetened applesauce

1/4 cup pure maple syrup

2 large eggs, lightly beaten

1/4 cup melted coconut oil or neutral oil

1 teaspoon vanilla extract

2 to 3 tablespoons milk (dairy or non dairy), if needed for batter

1/3 cup chopped walnuts or sunflower seeds, optional

1/4 cup raisins or chopped dates, optional

How to Make this

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1. Preheat oven to 350°F (175°C). Line a 12 cup muffin tin with paper liners or grease well with oil, and set aside.

2. In a large bowl whisk together 1 1/2 cups whole wheat flour, 3/4 cup rolled oats, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon and 1/4 teaspoon ground nutmeg until evenly mixed.

3. In another bowl mash 2 large ripe bananas (about 1 cup) then stir in 1 cup finely grated carrots, 1/2 cup unsweetened applesauce, 1/4 cup pure maple syrup, 2 large eggs lightly beaten, 1/4 cup melted coconut oil (or neutral oil), and 1 teaspoon vanilla extract until mostly smooth.

4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula. Mix just until combined, a few streaks of flour are okay, do not overmix or muffins will be tough.

5. If the batter seems too thick, stir in 2 to 3 tablespoons milk (dairy or non dairy) 1 tablespoon at a time until it reaches a thick but scoopable consistency.

6. Fold in optional add ins if using: 1/3 cup chopped walnuts or sunflower seeds and/or 1/4 cup raisins or chopped dates. Save a few pieces to sprinkle on top if you like.

7. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Smooth tops a little with the back of a spoon and sprinkle the reserved nuts or fruit on top.

8. Bake for 18 to 22 minutes, or until tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Oven times vary so start checking at 16 minutes.

9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. They keep well in an airtight container at room temp for 2 days or in the fridge for up to 5 days, and freeze great for longer storage.

10. Tip: use very ripe bananas for best sweetness, grate carrots finely so babies and toddlers don’t choke, and don’t overbake or they’ll dry out.

Equipment Needed

1. 12-cup muffin tin
2. Paper liners or pastry brush and oil for greasing
3. Large mixing bowl (for dry ingredients)
4. Medium mixing bowl (for wet ingredients)
5. Whisk and/or fork (to mix dry ingredients and beat eggs)
6. Rubber spatula or wooden spoon (for folding batter)
7. Box grater (for finely grating carrots)
8. Measuring cups and spoons
9. Cooling rack
10. Toothpicks or cake tester

FAQ

Q: Can I make these muffins gluten free?

A: Yes, swap the whole wheat flour for a 1:1 gluten free baking blend and make sure your oats are certified gluten free. The texture might be a bit more tender, so don't overmix and add the extra tablespoon of milk only if batter looks too thick.

Q: How do I keep the muffins from getting soggy with the fruit and carrots?

A: Squeeze excess moisture from very wet grated carrots with a paper towel and use ripe bananas but not overly mushy. Don’t overfill the muffin tin and bake until a toothpick comes out clean. Let them cool in the tin 5 minutes, then move to a rack so steam can escape.

Q: Can I replace the oil or eggs to lower fat or make them vegan?

A: For less oil, try 3 tablespoons oil + 1/4 cup applesauce. For vegan, replace the 2 eggs with 1/2 cup unsweetened applesauce or 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let sit 5 minutes). Texture will be slightly denser but still good.

Q: How long do these muffins keep and can I freeze them?

A: Stored in an airtight container at room temp they last 2 days, in the fridge up to 5 days. Freeze cooled muffins up to 3 months in a freezer bag. Thaw at room temp or microwave 20 to 30 seconds.

Q: My batter looks dry, what do I do?

A: Add 1 tablespoon of milk at a time up to 3 tablespoons total until batter is scoopable but not runny. Ripe bananas and applesauce should give moisture, but flour and oats sometimes soak it up, so a little milk fixes that fast.

Q: Any tips for extra flavor or crunch?

A: Stir in chopped walnuts or sunflower seeds and top each muffin with a few extra before baking. A pinch more cinnamon or a splash of orange juice adds brightness. If you like sweeter muffins, drizzle a little maple syrup on warm tops right after baking.

Healthy Carrot Banana Muffins Recipe Substitutions and Variations

Whole wheat flour
- All-purpose flour, use same amount but muffins will be a bit lighter
- Spelt flour, use 1:1, gives a nuttier flavor and slightly more tender crumb
- Oat flour, swap 1:1, may need a tablespoon or two more liquid since it absorbs more
Rolled oats
- Quick oats, same amount, they just blend into the batter more
- Oat flour, use 3/4 cup oat flour for 3/4 cup rolled oats if you want a finer texture
- Ground flax + water, use 2 tbsp flax meal + 4 tbsp water to replace some of the bulk if you want extra fiber
Pure maple syrup
- Honey, use same volume, note it will be a bit sweeter and slightly different flavor
- Agave nectar, same volume, milder taste and a touch thinner
- Brown sugar, use 1/2 cup packed and reduce other liquids a little, gives a deeper caramel note
Eggs
- Flax eggs, mix 1 tbsp flax meal + 3 tbsp water per egg, let sit 5 minutes to gel
- Applesauce, 1/4 cup unsweetened applesauce per egg, makes them moist but a bit denser
- Mashed banana, 1/4 cup per egg, adds extra banana flavor and sweetness

Pro Tips

1. Use very ripe bananas for best flavor and moisture. If yours are not quite there, roast them in foil at 350 F for 15 to 20 minutes until blackened, cool, then mash — it amps up sweetness without extra sugar.

2. Grate the carrots very fine and squeeze out a little excess moisture if they seem wet. Too much water can make the batter gummy, but don’t overdo the squeezing or you’ll lose carrot flavor.

3. Fold the batter gently and stop when you still see a few streaks of flour. Overmixing makes whole wheat muffins tough, and they’ll come out denser than you want.

4. If you like a moister crumb, swap half the applesauce for plain yogurt or buttermilk and reduce the milk. Or add 1 extra tablespoon of oil for richer muffins. Small changes go a long way.

5. For even baking, fill cups evenly and rotate the pan halfway through baking if your oven has hot spots. Let muffins cool in the tin for just 5 minutes then transfer to a rack so bottoms don’t steam and get soggy.

Healthy Carrot Banana Muffins Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I created banana carrot muffins that stay incredibly moist, packed with natural flavor, and healthy enough that even my toddler reaches for seconds.

Servings

servings

Calories

197

kcal

Equipment: 1. 12-cup muffin tin
2. Paper liners or pastry brush and oil for greasing
3. Large mixing bowl (for dry ingredients)
4. Medium mixing bowl (for wet ingredients)
5. Whisk and/or fork (to mix dry ingredients and beat eggs)
6. Rubber spatula or wooden spoon (for folding batter)
7. Box grater (for finely grating carrots)
8. Measuring cups and spoons
9. Cooling rack
10. Toothpicks or cake tester

Ingredients

1 1/2 cups whole wheat flour
3/4 cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 large ripe bananas, mashed (about 1 cup)
1 cup finely grated carrots (about 2 medium carrots)
1/2 cup unsweetened applesauce
1/4 cup pure maple syrup
2 large eggs, lightly beaten
1/4 cup melted coconut oil or neutral oil
1 teaspoon vanilla extract
2 to 3 tablespoons milk (dairy or non dairy), if needed for batter
1/3 cup chopped walnuts or sunflower seeds, optional
1/4 cup raisins or chopped dates, optional

Directions

Preheat oven to 350°F (175°C). Line a 12 cup muffin tin with paper liners or grease well with oil, and set aside.
In a large bowl whisk together 1 1/2 cups whole wheat flour, 3/4 cup rolled oats, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon and 1/4 teaspoon ground nutmeg until evenly mixed.
In another bowl mash 2 large ripe bananas (about 1 cup) then stir in 1 cup finely grated carrots, 1/2 cup unsweetened applesauce, 1/4 cup pure maple syrup, 2 large eggs lightly beaten, 1/4 cup melted coconut oil (or neutral oil), and 1 teaspoon vanilla extract until mostly smooth.
Pour the wet ingredients into the dry ingredients and gently fold with a spatula. Mix just until combined, a few streaks of flour are okay, do not overmix or muffins will be tough.
If the batter seems too thick, stir in 2 to 3 tablespoons milk (dairy or non dairy) 1 tablespoon at a time until it reaches a thick but scoopable consistency.
Fold in optional add ins if using: 1/3 cup chopped walnuts or sunflower seeds and/or 1/4 cup raisins or chopped dates. Save a few pieces to sprinkle on top if you like.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Smooth tops a little with the back of a spoon and sprinkle the reserved nuts or fruit on top.
Bake for 18 to 22 minutes, or until tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Oven times vary so start checking at 16 minutes.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. They keep well in an airtight container at room temp for 2 days or in the fridge for up to 5 days, and freeze great for longer storage.
Tip: use very ripe bananas for best sweetness, grate carrots finely so babies and toddlers don't choke, and don't overbake or they'll dry out.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.