Banana Carrot Muffins are soft, fluffy and great for a grab-and-go breakfast option.
I love having one with some fresh fruit and yogurt for a more balanced and satisfying breakfast but they also make for a great snack with some peanut butter too!
These banana carrot muffins are a great recipe to make when you have those ripe bananas sitting on your counter and you’re not sure what to make with them!
Of course, banana bread is always a great option but sometimes making muffins is just easier!
These Banana Carrot Muffins are:
- Easy to make
- Great for kids and adults
- Packed with wholesome ingredients
- Great way to use up ripe bananas
- DELICIOUS
- Moist, soft and fluffy
- Freezer friendly
Ingredients you will need
(For the full recipe, scroll down to the recipe card below)
- Flour : I usually make this recipe with regular All-Purpose flour, but you can also use a whole wheat flour for a boost of fiber if you prefer.
- Flaxseed : for fiber and omega 3 fatty acids
- Brown sugar : For a touch of sweetness! Dark brown sugar gives these muffins a rich molasses flavor.
- Carrots : Because Carrot Banana Muffins! Grate the carrots using a box grater .
- Ripe bananas : make sure the bananas are ripe, and not green for this recipe.
- Prunes (dried plums): I love these little bite sized nutrition powerhouses. They’re rich in fiber and also contain B vitamins, potassium, magnesium, and antioxidants which all promote good health.
Step by Step Directions
Scroll down to the recipe card for the full directions
- In a large bowl, combine the bananas, egg, oil, vanilla and brown sugar.
- In another bowl, whisk together the dry ingredients.
- Add the dry ingredients to the banana mixture.
- Add in the shredded carrots and diced prunes.
- Stir to combine.
- Scoop into prepared muffin tin and bake 14-15 minutes.
Tips and Substitutions
- Substitute the oil for a full fat yogurt if desired.
- Shred your own carrots: I recommend to grate the carrots using a box grater / cheese grater
- Great snack for toddlers!
- Substitute the prunes the raisins if you prefer.
- Store cooled muffins in an air-tight container or freeze for up to 3 months.
More Muffin Recipes to Try
Maple Snickerdoodle Muffins
Easy Pumpkin Muffin Recipe
Chocolate Banana Chia Seed Muffins
Lemon Poppyseed Muffins
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Banana Carrot Muffins with Prunes
Ingredients
- 1 1/2 cups all-purpose flour (can also sub for whole wheat flour)
- 3 Tbsp. ground flax seed meal
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. cinnamon
- 1/4 tsp. salt
- 1/4 cup canola oil (or vegetable oil)
- 1 large egg
- 3 medium bananas, ripe, mashed
- 1 tsp. vanilla extract
- 1/4 cup dark brown sugar
- 2 large carrots, peeled and shredded (~ 1 cup)
- 1 cup dried plums (prunes), pitted and quartered
Instructions
- Preheat the oven to 400°F. Spray a 12 count cupcake tin with nonstick baking spray and set aside.
- In a large bowl whisk the flour, flaxseed, baking powder, baking soda, cinnamon, and salt. 1 1/2 cups all-purpose flour, 3 Tbsp. ground flax seed meal, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/4 tsp. cinnamon, 1/4 tsp. salt
- In a separate medium sized bowl, whisk the bananas, brown sugar, oil, vanilla, and egg until combined. 1/4 cup canola oil (or vegetable oil), 1 large egg, 3 medium bananas, ripe, mashed, 1/4 cup dark brown sugar, 1 tsp. vanilla extract
- Add banana mixture to the dry ingredients. Add in the carrots and the prunes and fold until all ingredients are combined and no more flour pockets remain. 2 large carrots, peeled and shredded (~ 1 cup), 1 cup dried plums (prunes), pitted and quartered
- Spoon the batter into the prepared muffin pan. Bake for 14-15 minutes, or until toothpick inserted into the center of the muffin comes out clean. Remove the muffins from the oven, and serve warm!
