This post may contain affiliate links. Please read our disclosure policy.
These are the BEST healthy carrot and banana muffins! These banana carrot muffins are dairy free and made with whole wheat flour and zero refined sugars. You’ll love them!
This is one of my favourite muffin recipes on the blog! I’ve been making these healthy carrot and banana muffins for the kids and I for a few years now. They’re a great muffin for my kiddos, thanks to the whole wheat flour and unrefined sugars. My oldest isn’t the biggest fan of banana, but throwing it into a muffin, along with another flavour seems to be ok for him! He likes these and I often throw them into his school lunches. SOME things do come back from school, but these muffins never do!
The carrots and banana ensure these muffins stay nice and moist, even with the whole wheat flour. They’re so good!
Are These Healthy Carrot Muffins?
Healthy means something different to everyone, but as I mentioned, these muffins are made with whole wheat flour, and zero refined sugars. That constitutes healthy in my books! If that’s not enough to convince you, they’re made with coconut oil, maple syrup, and coconut sugar and they contain healthy good-for-you spices like cinnamon!
Many other muffin recipes are loaded down with sugars and unhealthy fats, but these won’t leave you feeling heavy; however, they’re definitely hearty enough to make a pretty good breakfast or snack!
Ingredients For Carrot and Banana Muffins
Take a look at this list of great ingredients! For this recipe you’ll need the following:
- whole wheat flour: I like to use 100% whole wheat flour for this recipe but you could use all-purpose or a mix of whole wheat and all-purpose. If you have white whole wheat flour, this would work great in this recipe too!
- baking soda
- baking powder
- salt
- cinnamon
- eggs
- coconut oil: I like using coconut oil in this recipe but you could substitute for avocado or olive oil as well
- coconut sugar: Feel free to use brown sugar in this recipe in place of coconut sugar!
- maple syrup: My favourite sweetener is maple syrup but you could also use honey or agave syrup.
- mashed banana
- vanilla extract
- shredded carrot
- chopped walnuts: If pecans or almonds are more your thing, you can use these instead. You can also leave the nuts out if you’d prefer!
Directions For Healthy Banana Carrot Muffins
1. Preheat the oven to 425 F and line a muffin tin with paper liners. Start this recipe by mashing up your bananas nice and smooth! This recipe will use 2-3 bananas, about 1 cup mashed in total. After the bananas are mashed, shred the carrots. I use a medium shred for the carrots, and again you’ll need about 1 cup of these.
2. Sift together the dry ingredients in one large bowl and set this aside, before using another bowl to whisk together the eggs with the coconut oil. To this, whisk in the coconut sugar and maple syrup. Next, add the bananas and thoroughly combine, trying to rid yourself of as many lumps as you can. Add in the vanilla extract.
3. Add the dry ingredients to the wet, then using a large wooden spoon, gently stir together until just combined. Gently fold in the carrots and chopped walnuts. Divide the muffin batter evenly amongst the muffin tin.
Recipe Tip
Sprinkle a few large flake oats on top of each muffin before placing them in the oven. Not only do they make the muffins look pretty, they add a nice little crunch when you take a bite!
4. The muffins will bake at the high temperature for 5 minutes, before you need to reduce the temperature to 350 F and bake them for an additional 9-10 minutes, or until a toothpick inserted in the centre comes out clean.
Allow the muffins to cool for 5 minutes before removing them to a wire rack to cool completely.
The muffins are SOOO good fresh from the oven, but they are great for 3-4 days after too!
Follow on Instagram
Can These Carrot and Banana Muffins Be Made Vegan?
I have not tried these muffins without eggs, but I think they’d work well with 2 vegan flax eggs. Here’s a great article on how to make a flax egg. Other than the egg, this recipe is totally vegan-friendly!
These muffins are also dairy free and they can easily be made nut free by removing the walnuts.
The perfect little snack, you will love these healthy banana carrot muffins!
Some of my other favorite muffin recipes:
Print
Healthy Banana Carrot Muffins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Description
These are the BEST healthy carrot and banana muffins! These banana carrot muffins are dairy free and made with whole wheat flour and zero refined sugars. You’ll love them!
Ingredients
- 1 1/4 cup whole wheat flour*
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 2 eggs
- 1/2 cup coconut oil, melted
- 1/4 cup coconut sugar**
- 1/3 cup maple syrup (or honey)
- 1 cup mashed banana (~2–3 bananas)
- 1 tsp pure vanilla extract
- 1 cup carrots, shredded
- 1/3 cup walnuts, chopped
- optional: 2 tbsp rolled oats, for topping
Instructions
- Preheat the oven to 425 F and line a 12-count muffin tin with parchment or muffin liners. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Set aside.
- In another mixing bowl, whisk together the 2 eggs with the melted coconut oil for 15 seconds. Add the coconut sugar and maple syrup and whisk again to combine. Add the bananas and stir until completely combined, getting rid of as many lumps as possible before adding in the vanilla extract and stir. Combine the wet ingredients with the dry, and stir just until combined. Gently stir in the shredded carrots and walnuts.
- Divide the muffin batter evenly among the muffin liners. Add a sprinkle of oats on top of each muffin, if using. Place the muffins in the oven and bake for 5 minutes, before reducing the oven temperature to 350 F and baking for an additional 9-10 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the muffins to a wire rack and cool completely. Enjoy immediately!
Leftover muffins can be stored at room temperature for 3-4 days in an airtight container, or in the freezer for up to 2 months.
Notes
*Can also sub for 1/2 whole wheat, 1/2 all-purpose or all white whole wheat flour
**Sub for brown sugar
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: breakfast
- Method: oven bake
- Cuisine: american
Okay, seriously these are the best muffins I’ve ever made or eaten!! 😋 I followed your recipe exactly besides using half oat flour and they were so moist and delicious!! Like bakery quality but even better because they are healthier. I’m making them again today they’re so GOOD, hah. Thank you for this amazing recipe!
Hooray! So happy to hear that. I might have to try the oat flour too. Yum!
Yes, totally give it a try!
This recipe is really good! I swapped out the grated carrots for 1/2 an apple and 1/2 of a medium-sized zucchini, it came out superbly!
Apple and zucchini is a great idea for these!
Hi,
Is it possible to not include any sugar and just use the maple syrup or honey? Would that affect the texture?
Hi Ora, you could give it a try. You might want to add an extra 2 tbsp of flour. It shouldn’t affect the texture, just the sweetness.
These are absolutely fabulous! I love that they don’t taste like banana, but you still get the benefits.
I am intolerant to egg whites, so substituted flax seed eggs and they were still amazing!
Ohhh myyyy gooooodnesss, these are the BEST muffins I’ve ever made. I didn’t change much at all aside from 2tbsp of flaxseed meal, and some added toppings mixed in: shredded coconut, dried cranberries, and the zest of one orange. I topped half with pepitas and half with oats and I am so excited to share these with friends on my next canoe trip! Also, I halved the sugar, which was absolutely perfect. 1/4 c. brown sugar, 1/4 c. maple syrup. They are irresistibly moist and hearty.
Thanks Kris! That’s such a nice comment to read. I love all the additions you made!