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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!

healthy banana carrot muffins

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!

healthy banana carrot muffins

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!

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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!

healthy banana carrot muffins
healthy banana carrot muffins

Some of my other favorite muffin recipes:

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healthy carrot and banana 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 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!


  • 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. 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.
  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 Carrot and Banana MuffinsHealthy Carrot and Banana 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. Hello Katherine ! 🙂 We are on the same track here: I also keep some recipes to post when timing is right and these are absolutely so great now with all the spring carrots available !!! Thank you so much !

    1. I’m glad I’m not the only one! The trouble is remembering those recipes we made before, right!? Thank you!!

    1. Love this recipe!! Added an extra banana and some raisins, omitted maple syrup – so tasty and came together quickly.

  2. Haha, I totally feel you! I’ve actually sat on a recipe/photos for the last 3 years since it wasn’t the “right time”… and speaking of which, I just posted it now 😛 But these muffins look so good! I love how there’s no added refined sugar to it. 🙂

    1. Haha 3 years! I’m glad you didn’t forget about it completely! Thanks Michelle!!

  3. Seen these little delicious muffins on instagram and had to hop on over to check out your recipe. Love how easy these are and ready in 20 minutes. Super moist and healthyish!

  4. I loved that you combined two of my favorite muffin flavors into one! These look so fluffy and wholesome, and perfect for Easter brunch!

  5. I’ll tell you my secret too. I have dozens of unpublished photos taken a year ago! Just because I cooked more than was able to edit and share lol. Some of them are never going to be seen as I’ve ended up hating them (In photography it often happens after an extended period of time.) So I am absolutely glad you’ve posted these muffins because they are delicious! Spring is the perfect time for carrot desserts – agreed.

    1. Yes that’s true, Ben!! As our photography improves we start to hate our previous photos, don’t we? Thank you my friend!

  6. These muffins look marvelous, Katherine!! The rolled oats on top look extra yummy and you can see how perfect the muffin texture is underneath, it’s making me hungry!

  7. Your timing is perfect Katherine! I love all the ingredients, and that they’re healthy, I can just pop one after another into my mouth! Delicious!

    1. Haha it’s hard not to just keep popping them back, Traci! Especially fresh and warm from the oven with butter! 🙂

  8. I’ve done the same thing Katherine! But I am happy you’ve finally shared this recipe because I am always looking for healthy breakfast ideas. My girls love carrot cake, so I am sure they will love these muffins too!

    1. I bet they’d love these!! You could always add a bit of frosting on top to sweeten the deal 😉