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Wholesome & Fluffy Banana Carrot Muffins

Delightful muffins combining ripe bananas and sweet grated carrots, offering a soft, fluffy texture that’s perfect for breakfast or as a snack.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup mashed very ripe bananas (about 2-3 bananas) Opt for ones with plenty of brown spots for sweetness.
  • 1 cup grated carrots (about 2 medium carrots) Freshly grated for the best texture.
  • ¼ cup avocado oil (or any neutral oil; coconut oil works great too)
  • 2 large eggs Can substitute with 2 flax eggs to make egg-free.
  • 1 teaspoon pure vanilla extract
  • ⅓ cup honey or maple syrup Choose the purest form you can find for optimal flavor.
  • ¼ cup milk of choice (almond, soy, or traditional dairy)
Dry Ingredients
  • 1 ¼ cups whole wheat flour For a gluten-free option, substitute with a cup-for-cup gluten-free flour blend.
  • ½ cup rolled oats Use certified gluten-free oats if necessary.
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 ½ teaspoons ground cinnamon Don’t skimp on the cinnamon—it’s the heart of this flavor!
Optional Add-ins
  • chopped walnuts, chocolate chips, raisins Get creative!

Method
 

Preparation
  1. Preheat your oven to 350℉ and line a muffin tin with liners or grease with a little extra oil.
  2. In a medium bowl, mash the very ripe bananas until smooth.
  3. Add grated carrots, avocado oil, eggs, vanilla extract, honey or maple syrup, and milk. Mix until combined.
  4. In another bowl, combine flour, rolled oats, baking powder, baking soda, salt, and ground cinnamon. Stir to incorporate.
  5. Add the dry ingredients to the wet mixture and gently fold until just combined.
  6. Fold in any optional add-ins if desired.
  7. Portion the batter into the prepared muffin tin, filling each liner about ¾ full.
  8. Bake for 22-24 minutes, or until golden and a toothpick comes out clean.
  9. Allow cooling in the pan for about 15 minutes before transferring to a wire rack to cool completely.

Notes

Store cooled muffins in the fridge for 4-5 days or freeze for up to a month. For a vegan option, use flax eggs and non-dairy milk.