These carrot banana muffins are moist, chewy, naturally sweet and made in just one bowl. Perfect for busy mornings, school snacks, or when you need something cozy with a cup of coffee.
Quick overview
✅ Quick & easy- One bowl, no fuss, done in 30 minutes
✅ Wholesome ingredients- No refined sugar or oil
✅ Kid-friendly- Great for toddlers, school snacks, or veggie-avoiders
✅ Freezer-friendly- Bake once, enjoy for weeks
If banana bread and carrot cake decided to team up, the result would be these healthy carrot banana muffins! This recipe is part of my hidden veggie series (alongside my Chocolate Veggie Muffins), with grated carrot and banana sneaking their way in for natural sweetness and moisture.
They work beautifully as a quick breakfast or a nutritious treat, and they're especially handy for kids or toddlers if you want to tuck in a little extra veg without anyone noticing.
What makes them stand out is that they're sweetened with maple syrup instead of granulated sugar (as long as you skip the chocolate chips), completely vegan, oil-free, and made with simple, wholesome ingredients.
If you're looking for more delicious muffin recipes, make sure to check out my Banana Muffins (with oil) or these Banana Date Muffins.
Ingredients & substitution notes
- Flour: I used plain white all-purpose flour. Whole wheat flour can work, but it will make the muffins denser and less fluffy. To make them gluten-free I think a 1:1 gluten-free flour mix would also work. That being said, I haven't tested these muffins using any other flour!
- Banana: Use overripe bananas for natural sweetness.
- Carrots: Peeled and finely grated. I don't recommend using pre-shredded carrots- they're too thick and dry.
- Maple Syrup: I always go for pure maple syrup without any additives.
- Dark Chocolate Chips: Optional, but I love folding them in. Leave them out if you want these completely refined sugar-free.
See recipe card for quantities.
Step-by-step photo instructions
Step 1: Whisk together all the dry ingredients.
Step 2: Add in all the wet ingredients and gently stir with a spatula until just combined.
Step 3: Fold in chocolate chips (optional, but so worth it ;-))
Step 4: Divide the batter evenly between muffin liners and bake for 22- 25 minutes.
Top tips
- Don't overmix. Gently fold the wet and dry ingredients together with a spatula until just combined. Overmixing = tough muffins.
- Measure out banana. Make sure to accurately measure out a ¾ cup or use a kitchen scale for even higher accuracy.
- Grate carrots finely: Small holes on a box grater are key. We want their moisture, not big carrot shreds poking through.
- Use really ripe bananas: The spottier, the better. They're your main source of sweetness here.
- Let the muffins cool completely before peeling off the liners- otherwise they'll stick and you'll lose half the muffin to the paper.
Storage
- Room temp: Store in an airtight container for 1-2 days.
- Fridge: Up to 4-5 days.
- Freezer: 2-3 months. Thaw on the counter overnight.
- To revive, pop a muffin in the microwave for 15-20 seconds (this also melts the chocolate chips ever so slightly which is soooo delicious)
FAQ
These muffins are only lightly sweetened as written, which makes them perfect for toddlers or anyone who prefers a more subtle sweetness. If you'd like them a little sweeter, you'll want to avoid adding more liquid sweetener (like maple syrup) since that would throw off the texture, and I also don't recommend changing the banana ratio. Instead, simply add a few tablespoons of a granulated sweetener such as brown sugar or coconut sugar.
Yes! Freeze up to 3 months, then reheat in the microwave.
When I make this for my daughter I skip the maple syrup, so they are only sweetened with banana and carrots. I recommend serving them cut into little bite-sized pieces depending on the age and chewing ability of your baby.
Related recipes
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📖 Recipe
Carrot Banana Muffins
Equipment
- 1 bowl + spatula
- 1 box grater
- 1 muffin tin + 10 liners
Ingredients
Dry Ingredients
- 1 ⅓ cup (210 g) white all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- tiny pinch of salt (about ⅛ tsp)
Wet Ingredients
- 1 cup (140 g) carrots *peeled & finely shredded
- ¾ cup (200 g) mashed banana
- ¼ cup (80 g) maple syrup
Other
- ¼ cup (45 g) dark chocolate chips *optional
Instructions
- Preheat the oven to 350°F (180°C ) and line a muffin tin with paper liners (or use a silicone muffin pan).
- In a large bowl, whisk together all the dry ingredients.1 ⅓ cup white all-purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, tiny pinch of salt (about ⅛ tsp)
- Finely grate the carrots using the small holes of a box grater.1 cup carrots
- Place the peeled banana in a mixing bowl or soup plate. Use a fork to mash it well until mostly smooth- it's okay if there are a few small lumps left.¾ cup mashed banana
- Add the wet ingredients to the dry ones. Gently stir everything together until just combined using a spatula.¾ cup mashed banana, ¼ cup maple syrup, 1 cup carrots
- Fold in chocolate chips (if using, but I highly recommend it ;-)).¼ cup dark chocolate chips
- Spoon the batter into the prepared muffin liners, filling each one about ¾ of the way full. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let them sit in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Video
Notes
- Don't overmix. Gently fold the wet and dry ingredients together with a spatula until just combined. Overmixing = tough muffins.
- Grate carrots finely. Small holes on a box grater are key. I don't recommend using pre-shredded.
- Use really ripe bananas. The spottier, the better. They're your main source of sweetness here.
- Let the muffins cool completely before peeling off the liners- otherwise they'll stick and you'll lose half the muffin to the paper.
- Adjust sweetness: These muffins are lightly sweetened. For more sweetness, skip add a few tablespoons of brown sugar or coconut sugar.
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