Banana Carrot Muffins
Looking for an alternative to banana bread or carrot cake? Look no further than Banana Carrot Muffins! These muffins combine the best of both worlds with a light and fluffy texture that’s moist and flavorful from the perfect blend of browned butter, ripe bananas, roasted walnuts, and freshly shredded carrots. Meal prep them for a quick breakfast on-the-go, or enjoy them as a weekend brunch treat. No matter when you indulge in these muffins, you’re sure to love them!
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It took several tries to get these just right. I tried them with regular all-purpose and then switched to whole wheat. The whole wheat flour added the perfect texture to these muffins. I went from coconut oil to browned butter and went from Greek yogurt to milk. The browned butter highlighted the bananas and carrots over the oil. And, the milk added the correct amount of moisture since whole wheat flour needs moisture or else it can get dry. I also changed up the spices to get them just right. And, these are the perfect springtime snack or breakfast with their vibrant colors and delightful taste. So let’s dive into all the details and discover why these muffins might just become your new favorite recipe!
WHY YOU SHOULD MAKE THIS RECIPE
- These muffins are made with simple, everyday ingredients that you probably already have in your kitchen.
- Not only are these super flavorful, but they’re also nice and fluffy and plenty moist!
- Easy to make, just like this Banana Bread with Pecans. No mixer required!
- Freezer and make ahead friendly, prepare these muffins the night before, and indulge in a satisfying breakfast in the morning. Plus, they freeze well so you can enjoy them anytime you want.
- Like these Banana Nutella Muffins, they’re a delicious way to make use of those overripe, spotty bananas you may have lying around.
INGREDIENTS NEEDED & WHY
These are the best ever homemade banana carrot muffins because they are made with simple ingredients to give them the perfect soft, tender crumb. Here are all of the ingredients you’ll need:
- Whole Wheat flour: Whole wheat flour has a nuttier flavor than all-purpose flour, which adds depth of flavor.
- Brown & granulated sugar: Using both brown and granulated sugar provides moisture, sweetness, flavor, texture, and color.
- Eggs: Eggs help to bind the other ingredients in the muffin batter together, creating a cohesive texture. I haven’t tried flax eggs, but they may work to make these egg free. Bring them to room temperature. f
- Unsalted Butter: I decided to brown the butter to add a rich nutty flavor, this is optional. Just use regular melted butter if you don’t want to do this extra step.
- Carrots: You can’t have banana carrot muffins without carrots!! And, adding carrots to muffin recipes is a great way to increase the nutritional value, moisture, flavor, and texture to the muffins.
- Bananas: For natural sweetness in these muffins, use bananas that are super-ripe with plenty of brown speckles. The riper the bananas, the better the sweetness will be. The same goes for this Cinnamon Crunch Banana Bread.
- Milk: Milk adds moisture to the muffin batter, which can prevent the muffins from becoming dry and crumbly.
- Walnuts: Roasting walnuts before adding them to baked goods can enhance their flavor by adding a rich, toasty note. You can substitute pecans or omit them all together.
- Baking powder, baking soda, vanilla, cinnamon, ginger, cloves, and salt: Essential ingredients for flavor and rise.
USING WHOLE WHEAT FLOUR INSTEAD OF ALL-PURPOSE
Compared to refined white flour, whole wheat flour has significant nutritional advantages, with higher levels of protein, fiber, and minerals. It’s a heavier and heartier flour, which makes it ideal for muffin recipes that typically have a denser texture than cake. This is why it works so well in recipes like Healthy Apple Muffins and Healthy Whole-Wheat Blueberry Muffins.
HOW TO MAKE BANANA CARROT MUFFINS
These are very easy to whip up! Get out a muffin pan and spray it with cooking spray. Now, let’s bake!
- Toast the walnuts: Toast walnuts on a baking sheet until golden brown, about 10 mins at 350°F. Cool completely.
- Shred the carrots: Avoid packaged pre-shredded carrots; they are hard, dry, and far less flavorful. When you grate your own carrots you’ll notice how much more moisture the carrots have. This is my favorite box grater perfect for shredding carrots. This can be refrigerated for up to 1 week in a zip-top bag.
- Mash the bananas: Mash the bananas in a bowl with a fork or a potato masher. You need 1 cup (230g) of mashed banana, which is about 3 medium or 2 large ripe bananas.
- Brown the butter: Completely melt the butter over medium-low heat. Increase to medium and simmer, stirring with a heat-resistant spatula while the butter hisses and pops. Continue cooking and stirring until the butter is golden-yellow and with dark golden flecks appearing in the melted butter. These flecks are the browned milk solids, which add a rich and complex flavor to the butter. You’ll also start to smell a nutty and toasty aroma, which is a sign that the butter is browning to perfection.
- Whisk. Whisk the wet ingredients and dry ingredients together in separate bowls, then combine it all. Fold in walnuts, if using. The batter is pretty thick.
- Fill muffin tins. Evenly, spoon batter into the muffin cups filling them to the top.
- Bake. Place the pan in the oven and bake at 400°F for 16-18 minutes.
- Cool. Allow muffins to cool completely on a wire rack. Enjoy with a generous smear of butter!
EXPERT TIPS
These are rather easy to make, but here are a few tips to make sure they bake up perfectly every time!
- Don’t overmix the batter. Overmixing can cause the muffins to become dense and tough. Mix the batter until just combined, with no large lumps of flour remaining.
- Use room temperature ingredients. Using ingredients that are at room temperature helps them to mix together more easily and can create a more consistent batter.
- Preheat the oven before baking. This ensures that the oven is at the proper temperature before the muffins go in, which can help them rise properly.
- Don’t overbake the muffins. Overbaking can cause them to become dry and tough. Check them frequently near the end of the baking time, and remove them from the oven as soon as a toothpick inserted in the center comes out clean.
FREQUENTLY ASKED QUESTIONS
You can store the muffins in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days.
Yes, you can freeze banana carrot muffins. Once they are fully cooled, place them in a freezer-safe container or resealable bag and freeze for up to 3 months.
Yes, you can use different types of flour such as whole wheat flour, all-purpose flour, or gluten-free flour. Keep in mind that the texture and taste may vary depending on the type of flour you use.
Yes, you can omit the nuts if you have an allergy or simply prefer not to include them.
Yes, you can add other ingredients such as raisins, chocolate chips, or shredded coconut to customize the recipe to your liking. Keep in mind that the baking time may vary if you add more ingredients.
Yes, it is generally healthy to eat banana and carrot together. Both fruits are rich in vitamins and minerals that are beneficial for the body.
Bananas are a great source of potassium, vitamin C, and vitamin B6. They are also rich in dietary fiber, which helps regulate digestion and prevent constipation.
Carrots are packed with beta-carotene, which the body converts into vitamin A, an important nutrient for maintaining healthy vision and skin. They are also a good source of vitamin K, potassium, and fiber.
When eaten together, the nutrients in bananas and carrots can complement each other, providing a balanced mix of vitamins, minerals, and fiber. Plus, the natural sweetness of bananas can enhance the flavor of carrots, making them a tasty and nutritious combination.
It’s not really accurate to compare the overall health benefits of bananas and carrots because they are both healthy in different ways and offer different nutrients that are important for the body.
Bananas are an excellent source of potassium, vitamin C, vitamin B6, and dietary fiber. They are also low in fat and cholesterol-free. The potassium in bananas helps regulate blood pressure, while the fiber promotes healthy digestion and keeps you feeling full for longer periods.
On the other hand, carrots are a rich source of beta-carotene, which the body converts into vitamin A. Vitamin A is essential for healthy vision, skin, and immune function. Carrots also contain vitamin K, potassium, and dietary fiber, which can help maintain heart health, lower cholesterol levels, and promote healthy digestion.
In summary, both bananas and carrots are healthy foods that provide different nutrients that are essential for the body. It’s recommended to include a variety of fruits and vegetables in your diet to ensure you get all the necessary vitamins and minerals your body needs.
VARIATIONS
While these banana carrot muffins are the best ever as they are, don’t hesitate to personalize them by incorporating additional ingredients into the batter.
- Chocolate. For an added touch of indulgence, you can mix in one cup of chocolate chips into the batter.
- Fruit. Dried fruit like raisins, dried cranberries, apricots, or chopped dates would make a delectable addition. A quantity of 1/2 to 1 cup would be ideal.
- Walnuts. Leave them out or replace them with chopped pecans, or pistachios, sweetened or unsweetened coconut or sunflower seeds.
- Streusel topping. Consider a sweet streusel topping. Combine 1/2 cup all-purpose flour, 1/4 cup brown sugar, 1/4 teaspoon cinnamon and 1/4 cup melted butter, then sprinkle the streusel on top of the muffin batter before baking according to the recipe.
STORAGE RECOMMENDATIONS
Make sure to let the muffins cool down completely prior to storing them. For the quickest cooling time, I suggest transferring them to a wire rack.
Leftovers. As for leftovers, you can keep them fresh at room temperature for 2-3 days in an airtight container, or in the refrigerator for approximately 5 days. If you opt to refrigerate them, I recommend heating them in the microwave for 15 seconds before serving.
Freezer: If you want to freeze the muffins, wait until they have fully cooled down, then place them in a plastic or resealable freezer bag and freeze for up to 3 months. You can either thaw them at room temperature or heat them up in the microwave.
HELPFUL TOOLS
- Mixing Bowl. Any mixing bowl will do the trick. I love using glass bowls.
- Nonstick Muffin Pan. This is where quality matters! I use this pan from Oxo and since they are non-stick, it is easy to clean. I don’t like using liners as the muffin can stick to it and the muffin browns better without a liner.
- Cooling Rack. A cooling rack is great to have for airflow and even cooling of your baked goods.
LOOKING FOR OTHER MUFFIN RECIPES? TRY THESE FAVORITES!
- Banana Nutella Muffins
- Almond Flour Banana Muffins
- Healthy Whole Wheat Blueberry Muffins
- Healthy Apple Muffins
If you try this muffin recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five-star ⭐️ rating!
Banana Carrot muffins
Equipment
- Food Scale optional but recommended
Ingredients
- 1/2 cup (60 grams) walnuts, roughly chopped
- 1/2 cup (113 grams) unsalted butter 1 stick
- 1 cup (110 grams) shredded carrots about 2 medium carrots
- 1 cup (230 grams) mashed ripe banana about 3 medium or 2 large bananas
- 2 cups (290 grams) whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ginger optional
- 1/4 teaspoon cloves optional
- 1 teaspoon diamond crystal kosher salt (half the amount for table salt)
- 2 large eggs, room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/3 cup (67 grams) packed light or dark brown sugar
- 2 teaspoons pure vanilla extract
- 1 cup (240 grams) whole milk, room temperature
Instructions
- Toast the walnuts: Adjust oven rack to the middle position and preheat to 350°F (180°C). Toast walnuts or pecans on a baking sheet until golden brown, about 8 minutes, and cool completely. Raise oven up to 400°F (204°C).
- Shred the carrots: Peel, trim, and shred the carrots.
- Mash the bananas: Mash the bananas in a bowl with a fork or a potato masher. You need 1 cup (230g) of mashed banana, which is about 3 medium or 2 large ripe bananas.
- Brown the butter: Completely melt the butter over medium-low heat in a light-colored skillet. Increase to medium and simmer, stirring with a heat-resistant spatula while the butter hisses and pops. Continue cooking and stirring until the butter is golden-yellow and with dark golden flecks appearing in the melted butter (5-8 minutes). These flecks are the browned milk solids, which add a rich and complex flavor to the butter. You'll also start to smell a nutty and toasty aroma, which is a sign that the butter is browning to perfection. Once browned, immediately remove from heat and cool for 5 minutes.
- Whisk together whole wheat flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt in a large mixing bowl. Set aside.
- In a separate medium sized bowl, whisk together eggs, granulated sugar, brown sugar, and vanilla. Mix until incorporated about 30 seconds.
- Add whole milk and browned butter to the egg mixture. Mix well.
- Whisk in the carrots and mashed bananas. Pour the wet ingredients into the dry ingredients, stir a few times with a wooden spoon or rubber spatula, then add walnuts. Fold everything together until just combined and no pockets of flour remain.
- Spoon the batter muffin pan, filling them all the way to the top.
- Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to cool until ready to eat. Cover leftover muffins and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.
Absolutely great with my coffee in the morning.
This is the best recipe I’ve tried. I think these muffins are the greatest.
The best muffins!! Made them as written and were perfect. Will definitely make again, great way to use up some bananas.