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.

Table of Contents Open

Sweet and moist

I was expecting a great muffin, and this recipe delivered. It's like a cross between banana bread and carrot cake, but lighter and individually portioned. 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 these unique and easy banana blueberry morning muffins.

- Michelle ⭐️⭐️⭐️⭐️⭐️

My whole family loved these muffins. Breakfast was a big success.

Testing notes

Don't beat the wet ingredients. Simply whisk or stir them until fully incorporated, especially the egg whites.

Using ingredients at room temperature is essential unless otherwise specified in the recipe. Using cold ingredients can cause the batter to not mix well and be lumpy.

Light mixing: You mustn't overmix the batter if you want a tender muffin.

Pre-shredded carrots: I'm not a fan as they tend to be too thick and sometimes lack flavor, but you can certainly use them.

Yield: Depending on how you grate (I recommend a coarse box grater) and how much you pack the cup of carrots when you measure, you can have more than 12 muffins, especially if making a double batch to freeze some.

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 when 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 contribute 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.
Also, I don't recommend keeping them in the fridge, as they lose some of their tenderness. I'd rather freeze them if not eating the same day.

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

Ingredients

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.

Carrots: fresh and grated at the last moment.
Ripe bananas: Use very ripe ones with brown specks. They have the best and sweetest banana flavor.
Vegetable oil: I use sunflower oil, which is neutral, but coconut oil, canola, or even light olive oil can be used.
Baking powder: make sure it's not expired.

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

Not greasing the muffin tin properly or not using paper liners can cause the muffins to stick to the pan and be difficult to remove.

Preparing the muffin pan

Paper liners: also called paper cups or cupcake liners. This is the easiest way, but the muffin tops are the only part that will be crusty.
Butter or baking spray: it's messier, and you have to wash the pan afterward, but the crust forms all around the muffins because the whole metal surface is in contact with the batter.

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.

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

Testing notes

Ingredients