Fluffy Carrot Banana Muffins with No Refined Sugar

When I have overripe bananas on the counter, these carrot banana muffins are my go-to. They taste like a mix between banana bread and carrot cake but with no refined sugar, these are not your average muffins! I feel totally ok about eating one (or three) first thing in the morning.

The two main ingredients, banana and carrots, make the perfect combination of sweetness without tasting like you’re eating a load of sugar for breakfast. If you want to try breakfast muffins more on the savory side, try my Pork and Apple Egg Muffins or Chicken, Mushroom and Gruyere Egg Muffins.

These healthy muffins are sweet enough to taste like a treat but wholesome enough to serve to babies and children for a great breakfast or easy snack. You can even whip up a cream cheese frosting to make these into more of a dessert. 

❤️ Why You’ll Love Carrot Banana Muffins:

• Whole family can eat these.
• Sweet from banana, honey and carrots with no added sugar. 
• The best way to get rid of overripe bananas. 
• Simple ingredients.
• Fluffy texture.
• Great baby led weaning food with basic ingredients. 
• Perfect snack or meal prep.

🍲 Ingredients

All-Purpose Flour

Baking Powder

Baking Soda

Cinnamon

Ripe Bananas

Olive Oil or Avocado Oil

Honey or Pure Maple Syrup

Egg

Vanilla Extract

Shredded Carrots

👩‍🍳 How to Make Carrot Banana Muffins

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper or silicone muffin liners, paper liners or grease the muffin cups.
2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
3. In another bowl, combine the mashed banana, honey, olive oil, egg, and vanilla extract. Mix until well combined.
4. Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Do not overmix.
5. Fold in the shredded carrots and mix until evenly distributed in the muffin batter.
6. Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
7. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the muffin tin for a few minutes then transfer to a wire rack.

🪄 Tips and Tricks

• I like to use whole carrots and use a box grater to shred them. I find they taste so much better this way. Of course, buy pre-shredded carrots if you want to save on time.
• For the perfect moist texture and right amount of sweetness, make sure you use very ripe bananas. When bananas are overripe, they’re super sweet and will make the most delicious muffin.

🗒 Substitutions

• Use gluten-free flour in place of all-purpose. Note, this will make a much denser muffin.
• Use coconut oil in place of olive or avocado oil.

🗒 What to Serve With Banana Carrot Muffins

I like to serve these with a dollop of butter or even peanut butter.

👝 How to Store Leftovers

Store leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze these in a freezer safe container for up to 3 months.

🤔 Common Questions

Carrot Banana Muffins

These Carrot Banana Muffins are the perfect breakfast, snack or treat. With warm spices and sweetened with only honey and ripe bananas, these muffins are perfect for kids and adults, with no added sugar. A delicious way to enjoy muffins without an overload of sugar.

4.60 from 10 votes

Print Pin

Course: Breakfast, Snack

Cuisine: American

Keyword: carrot banana muffins

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Ingredients

• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 ripe bananas mashed
• 1/4 cup olive oil or avocado oil
• 2 Tablespoons honey or pure maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup shredded carrots about 2-medium sized carrots

Instructions

• Preheat your oven to 350°F (175°C). Line a muffin tin with paper or silicone muffin liners, paper liners or grease the muffin cups.
• In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
• In another bowl, combine the mashed banana, honey, olive oil, egg, and vanilla extract. Mix until well combined.
• Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Do not overmix.
• Fold in the shredded carrots and mix until evenly distributed in the batter.
• Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
• Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
• Allow the muffins to cool in the muffin tin for a few minutes then transfer to a wire rack.