Banana Carrot Muffins (quick and easy)

These unique muffins are very easy to make. It's a winning combination of popular flavors that complement each other. They're ready in 45 minutes and freeze wonderfully.

Pile of banana carrot muffins on a white striped cloth. White marbled surface.

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Sweet and moist

I was expecting a great muffin, and this recipe delivered. Just like the carrot and zucchini muffins (a recipe that brought raves!), the flavors are present without overpowering each other.

Easy to make: the batter comes together in no time so you can whip them up at a moment's notice. The most laborious part is grating carrots, but it's not a large amount.
Make ahead: they keep well for a day at room temperature, covered or in an airtight container, and freeze wonderfully. In both cases, I suggest warming them in a medium oven (350°F/180°C) before eating.
Versatile: they're great for a potluck, as a snack or quick breakfast, for a bake sale or as part of an informal brunch table.

I love muffins with unique flavor combinations and am always mixing and matching. Some pairings you must try are apple and blueberry muffins and morning banana blueberry muffins.

FAQ

Why did the muffins turn out dense?

Too much mixing or beating the batter is, in my experience, the main culprit. The ingredients have to be lightly mixed just until integrated. Use a spatula or whisk for best results, as it's hard to overmix a muffin batter is folding it by hand.

What is the secret to moist muffins?

Using oil in the butter, not overbaking the muffins, and not overmixing or beating the batter contributes to moist muffins.
Using oil adds richness. Mixing the dry and wet ingredients *just* until moistened and not overbaking the muffins will ensure fluffy, soft ones.

Bitten and whole banana carrot muffins on a wire rack. White striped background. Banana and carrot slices.

Ingredient list

Carrots: fresh and grated at the last moment.
Bananas: use very ripe ones with brown specks. They have the best, sweetest banana flavor.
White granulated sugar.
Vegetable oil: I use sunflower oil, which is neutral, but coconut oil, canola, or even light olive oil can be used.
Egg: large, fresh.
Flour: this recipe works with both all-purpose flour and cake flour.
Baking powder: make sure it's not expired. It's used as a leavening, to make the muffins rise well during baking.
Salt.
Vanilla extract.
Ground cinnamon.
Ground ginger.

Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.

Steps to make carrot banana muffins

This is an old-fashioned muffin recipe made by mixing the wet ingredients in a bowl and the dry ingredients in another large mixing bowl, and then combining the two. Very easy!

Sifting dry ingredients: it's necessary to add air to the batter and dissolve clumps that help integrate the ingredients better.

Flour and egg muffin mixture in a glass bowl with a white spatula. White marbled surface.

Mixing

Add the liquid ingredients to the dry ones all at once. Fold gently with a spatula or whisk; don't beat. Then add the mashed bananas. I like them a little chunkier, but you can mash them until smooth.

Carrots

Grate them at the last moment so they don't release liquid. Use a large-holed grater so they distribute well throughout the batter. If you use a small-holed grater, the strands tend to clump.

Carrot banana muffins batter in paper liner in a metal pan. White text overlay. Top view.

Muffin liners

This recipe yields 8 or 9 muffins. Fill the unfilled spaces (alternated) with water so the pan doesn't tilt in the oven.

I like to use an ice cream scoop to fill the paper cups evenly, not exceeding ¾ of their capacity.

Baked muffins in a metal pan. Top view. White background.

Baking

I like to use an ice cream scoop to fill the paper cups evenly, not exceeding ¾ of their capacity.

Vintage Kitchen Tip

This is not the recipe to use an electric or stand mixer as it will overmix the batter. Use a whisk, two bowls, and then a spatula to fold in the carrots.

Baking

Muffin tin: I like to use paper liners (paper cups or muffin liners) because it's easier to clean afterward, they keep the muffins moist, and are great if you want to transport them. But you can simply butter or use baking spray for the muffin pan.
For a crunchier topping, you can add a sprinkling of sugar (half a teaspoon) to each muffin top before baking.
When are the muffins done? Use the baking time given in the recipe as your guide, check five minutes earlier, and see if the tester or toothpick comes out clean. All ovens are different, so it might take a few minutes more or less than specified.

Top view of carrot banana muffins on a white striped cloth atop a metal plate.

Kitchen Notes

Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Light mixing: you mustn't overmix the batter if you want a tender muffin.
Greek yogurt: use it instead of the oil for a lighter, tangier muffin.
Butter: you can use melted butter instead of the oil in the batter, same volume (⅓ cup, measure first and then melt). It adds flavor but the crumb is usually a bit denser.

Bitten carrot banana muffin on white plates. White background, banana slices.

Storage

I like muffins best the day they're baked. If you store them, I like to warm them up slightly in the oven before eating so they regain softness.

Allow the muffins to cool completely before storing them. This will prevent moisture from building up inside the container making the muffins soggy.
Choose your container: use a plastic container with a tight-fitting lid, a resealable plastic bag, or plastic wrap.
Don't squish them: if using a plastic container or resealable plastic bag, place the muffins in a single layer, and put a sheet of parchment or wax paper between each layer to prevent them from sticking together.
Room temperature: choose a cool, dry place like your pantry or cupboard.
Refrigerating muffins: I don't recommend this as it can cause the muffins to dry out. I'd rather freeze them directly.
Freezing: they can be frozen for a month, always well-wrapped or in an airtight container. Defrost them at room temperature, unwrapped. I suggest warming them slightly in the oven before eating. For softer muffins, freeze them while still slightly warm; they'll retain moisture.

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Sweet and moist

Ingredient list