Indulge in bakery-style Carrot and Banana Muffins, a satisfying blend of classic carrot cake and banana bread. Ripe bananas and finely grated carrots create a moist, tender crumb. These mini muffins bake without liners, making them an ideal grab-and-go breakfast or snack.
Ingredients to Have on Hand
The ingredients for Carrot and Banana Mini-Muffins are simple pantry staples. They combine whole wheat flour, oats, dried fruit, carrots, ripe bananas, and common leavening and seasoning ingredients for a wholesome muffin with rich flavor.
- Whole Wheat Flour: Adds a nutty note and hearty texture.
- Oats: Use instant/quick oats for a softer crumb; regular oats lend a chewier texture.
- Dried Fruit: Dried cranberries or raisins are great; any chopped dried fruit works.
- Carrots: Finely shredded to blend into the batter and bring carrot-cake flavor.
- Ripe Bananas: Provide natural sweetness and moisture—use ripe for best flavor.
- Maple Syrup: Use real maple syrup for a clean, mellow sweetness.
Scroll to the recipe card below for the full ingredient list, measurements, and instructions.
Carrot Cake and Banana Bread Combo
These muffins combine the warming spices and texture of carrot cake with the comforting sweetness of banana bread. They pair nicely with savory breakfast dishes or make a convenient picnic or school snack. Because they’re made in mini form and baked without liners, they’re less messy and easy to reheat or pack for the day.
Use Ripe Bananas
Ripe bananas are key for both flavor and moisture. Two medium bananas (or three small) are a good guideline; the recipe is forgiving if you vary this slightly. Mash the bananas with a fork—no special equipment required.
Shred the Carrots
Use the finer side of a box grater to shred the carrots so they blend evenly into the batter. Finely shredded carrots distribute moisture and flavor throughout each muffin without large strands.
Pro Tip
Quick-cooking or instant oats produce a softer muffin texture because they absorb liquid more readily. Regular rolled oats are delicious too but create a slightly heartier crumb. Stir the batter about two minutes to ensure the oats soften and the carrots and bananas are well incorporated.
Step-by-Step Instructions
Step 1: Preheat the oven to 350°F (175°C). Grease two 24-cup mini muffin pans or spray with nonstick spray.
Step 2: Whisk together both flours, brown sugar, baking soda, baking powder, nutmeg, salt, and oats until smooth. Stir in the dried fruit so the pieces are evenly coated with the dry mixture.
Step 3: In a separate bowl, combine the oil, egg, milk, maple syrup, mashed bananas, and shredded carrots. Add the wet ingredients to the dry ingredients and stir by hand for about two minutes until everything is very well combined. The batter will be thick.
Step 4: Spoon the batter into the mini-muffin cups and bake 11–13 minutes, or until the centers spring back lightly when touched. Avoid overbaking to keep the muffins moist.
Recipe FAQs
Yes. Cool completely, then store in a freezer bag or airtight container. Defrost and enjoy within a few months for best quality.
Raisins, golden raisins, chopped dates, or other dried fruit work well—choose what you and your family prefer.
Yes. If you switch to standard muffins, increase the baking time by about 3–4 minutes and watch for doneness.
Quantity of Muffins
Yield depends on banana size and oat type, but plan for about 40 mini muffins. If you only have one mini muffin pan, you can bake in batches using the same pan.
More Baking Ideas
If you enjoy these muffins, try other simple baking recipes for breakfast or brunch. Recipes that pair well include lighter breads, puddings, or savory rolls—anything that complements a muffin-focused morning spread.
-
Homemade Biscuits (Easy, No Yeast Recipe)
-
Chocolate Zucchini Cake
-
Candy Cane Cookies
-
Tiramisu Cake for Dessert
Stay in Touch
If you try these Carrot and Banana Muffins, please leave a star rating and a comment to share how they turned out. Feedback is always appreciated!
Recipe
Carrot and Banana Muffins
Lightly sweetened with maple syrup and brown sugar and moistened with olive oil, these mini-muffins are a delicious breakfast or snack.
Equipment
- 24-cup mini muffin pan (use two pans or bake in batches)
Ingredients
- 3/4 cup flour
- 3/4 cup whole wheat flour
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup oats (instant for softer texture)
- 3/4 cup dried fruit, diced (cranberries recommended)
- 1 egg
- 3 tablespoons olive oil
- 1/3 cup milk
- 1 tablespoon maple syrup
- 1 cup carrots, peeled and shredded (fine shred)
- 2 ripe bananas (medium) or 3 small, mashed
Instructions
- Preheat oven to 350°F (175°C). Grease two 24-cup mini muffin pans or spray with nonstick spray.
- Whisk together both flours, brown sugar, baking soda, baking powder, nutmeg, salt, and oats until combined. Stir in the dried fruit so it is coated with the dry mix.
- In a separate bowl, combine the oil, egg, milk, maple syrup, mashed bananas, and shredded carrots. Add the wet ingredients to the dry ingredients and stir by hand for about two minutes until well combined. The batter will be thick.
- Spoon the batter into the mini-muffin cups and bake 11–13 minutes, or until centers spring back lightly when touched. Do not overbake.
Notes
Stir the batter about two minutes to ensure the oats are moistened and the carrots and bananas are fully incorporated. Instant oats yield a softer muffin, while rolled oats give a heartier texture. If you prefer regular-sized muffins, increase bake time by a few minutes and test for doneness.
Nutrition (estimated)
Calories: 54 kcal; Carbohydrates: 10 g; Protein: 1 g; Fat: 1 g; Fiber: 1 g. Nutrition values are estimates and may vary.