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These are the best healthy banana carrot muffins! They’re dairy-free carrot muffins made with whole wheat flour and zero refined sugars. You’ll love them!

healthy banana carrot muffins

Let me tell you a little secret. I took these photos in JUNE last year! Gasp! No, I’m not just that good at getting ahead of my work (haha). I took the photos but then realized I’d rather share these in spring when carrots are more of a thing. At least, I feel like they’re more of a thing during spring and Easter. Carrot cake, carrot muffins, you know. Next week I’ve got another carrot recipe coming!

Anyway, I may have taken the photos for these almost a year ago, but I’ve been making the muffins and enjoying them for at least 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 flavor 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!

healthy banana carrot muffins

What makes these carrot muffins healthy?

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 muffins 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!

How do you make banana carrot muffins?

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!

Sift together the dry ingredients and then whisk together the eggs with the coconut oil, before whisking 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, then combine together the dry ingredients with the wet, stirring just until combined.

Gently fold in the carrots and chopped walnuts.

Line a muffin tin with paper liners and preheat the oven to 425 F. Fill each muffin cavity about 3/4 full, leaving some room for them to pop up!

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 center comes out clean. 

The muffins are SOOO good fresh from the oven, but they are great for 3-4 days after too!

Can you make these banana carrot muffins 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!

The perfect little snack, you will love these healthy banana carrot muffins!

healthy banana carrot muffins

healthy banana carrot muffins

Some of my other favorite muffin recipes:

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healthy banana carrot muffins

Healthy Banana Carrot Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

  • Author: Katherine | Love In My Oven
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x


These are the best healthy banana carrot muffins! They’re dairy-free carrot muffins made with whole wheat flour and zero refined sugars. You’ll love them!


  • 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 (~23 bananas)
  • 1 tsp pure vanilla extract
  • 1 cup carrots, shredded
  • 1/3 cup walnuts, chopped
  • optional: 2 tbsp rolled oats, for topping


  1. 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.
  2. 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.
  3. Fill the muffin liners with muffin batter, filling only 3/4 fill. 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.
  4. 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.


*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
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Healthy Banana Carrot MuffinsHealthy Banana Carrot Muffins

About Katherine

Heeey! Thank you for stopping by! I like 30-minute dinners and giant peanut butter cups made with only 3 ingredients. I LOVE food! If you do too, you're in the right place.

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  1. 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!

  2. 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!

  3. Hi,

    Is it possible to not include any sugar and just use the maple syrup or honey? Would that affect the texture?

    1. 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.

  4. 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!