Banana Carrot Muffins are a quick, easy and delicious breakfast recipe that’s perfect for busy weekday mornings and Easter Sunday alike.
I always get excited when we have fresh baked muffins in the house. Which is why I like to make sure we have some sort of fresh-baked goodie to enjoy with coffee on the weekends.
But when it comes to holiday mornings, I like to add something seasonal to the recipe. Which is how we ended up with these super delicious banana carrot muffins that are perfect for Easter morning.
I don’t know about you, but when it comes to holidays, I like to keep it simple. I plan ahead and try to make sure the day of runs smoothly.
So that means we don’t add making a homemade breakfast the morning of a holiday. There is already so much happening – the last thing I need is to add prep and dishes to the day.
What I do is make some muffins the day before – so everyone can just grab and go to keep things streamlined and easy. It is such a sanity-saver.
homemade muffins
Here are some commonly asked questions
What is the best way to store leftover banana carrot muffins?
Once the muffins have completely cooled, I like to place them in an airtight container or zip-top bag and keep them at room temperature.
When it comes time to serve again, you can enjoy them right out of the container or zap them in the microwave for a few seconds to make them just like they were fresh out of the oven.
Can I use a sugar substitute?
I have not personally tried the swap so I’m not sure how that will change the flavor and texture. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
carrot banana muffins
Can I use a vanilla substitute instead of vanilla extract?
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
Can this recipe be cut in half?
Oh of course! If you only need 6 muffins instead of a dozen – this recipe reduces easily. But do keep in mind that these aren’t jumbo muffins, they are the size of a cupcake – so they go quickly.
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
carrot muffins
Ingredients for Banana Carrot Muffins
- mashed bananas
- eggs
- brown sugar
- vegetable oil
- pure vanilla extract
- all-purpose flour
- baking powder
- ground cinnamon
- freshly grated carrots
- chopped nuts or oats optional
Should I use light or dark brown sugar?
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown sugar will work in this recipe.
Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.
What are some other muffin recipes you recommend?
We have a handful of our “must-make” muffins around here. Check out this list for our favorites that also happen to be “reader-favorites” as well!
- Monkey Muffins
- Chocolate Overload Muffins
- Best Pumpkin Streusel Muffins
- Banana Apple Muffins
- Best Blueberry Streusel Muffins
- Chocolate Chip Blender Muffins
Can I use a gluten-free flour?
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
good morning muffins
HOW DO YOU MAKE BANANA CARROT MUFFINS?
- Preheat the oven to 375F and spray a 12-muffin tin with non-stick spray or line with muffin liners.
- Combine the mashed bananas, eggs, brown sugar, vegetable oil, and vanilla extract in a large bowl. Whisk until well combined.
- Add the flour, baking powder, and cinnamon and stir until most of the flour has been incorporated.
- Add the carrots and fold them into the batter– make sure to fold just until they’re combined. You don’t want to overmix.
- Divide the batter between the muffin tins– filling each about ¾ of the way full.
- Top with chopped nuts or oats, if desired.
- Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Remove the muffins to a wire rack to cool.
Can this recipe be doubled?
You can, and we do it often. I highly recommend doubling if you are having a house full of guest or you’d like to have more than enough for more than one day when feeding a family.
Can these banana carrot muffins be frozen?
You bet – these muffins freeze quite well. I recommend placing them in an airtight container and then freezing for up to 3 months. For the best possible quality once they are thawed again – I recommend wrapping each muffin individually with plastic wrap. Then place those wrapped muffins in a zip-top bag before freezing.
Easter Muffins
Products I love when making banana carrot muffins…
This simple muffin recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have most of these items on hand OR maybe you have never made homemade muffins before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe.
- brown sugar
- vegetable oil
- pure vanilla extract
- all-purpose flour
- baking powder
- ground cinnamon
- freshly grated carrots
- chopped nuts
- oats
- muffin tin
- muffin liners
- mixing bowl
- measuring cups
- measuring spoons
- rubber spatula
If you love this Easy Banana Carrot Muffin recipe, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
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Banana Carrot Muffins
Ingredients
- 1 cup mashed bananas
- 2 large eggs
- ¾ cup brown sugar
- ⅓ cup vegetable oil
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 cup freshly grated carrots
- ½ cup chopped nuts or oats optional
Instructions
- Preheat the oven to 375F and spray a 12-muffin tin with non-stick spray or line with muffin liners.
- Combine the mashed bananas, eggs, brown sugar, vegetable oil, and vanilla extract in a large bowl. Whisk until well combined.
- Add the flour, baking powder, and cinnamon and stir until most of the flour has been incorporated.
- Add the carrots and fold them into the batter– make sure to fold just until they’re combined. You don’t want to overmix.
- Divide the batter between the muffin tins– filling each about ¾ of the way full.
- Top with chopped nuts or oats, if desired.
- Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Remove the muffins to a wire rack to cool.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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