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+ servings
easy carrot muffins

Banana Carrot Muffins

Banana Carrot Muffins are a quick, easy and delicious breakfast recipe that's perfect for busy weekday mornings and Easter Sunday alike.
Course Breakfast
Cuisine American
Keyword banana, carrots, muffins
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 muffins


  • 1 cup mashed bananas
  • 2 large eggs
  • ¾ cup brown sugar
  • 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


  • 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.