These Banana Carrot Muffins are super moist, easy to make, and are completely vegan! This recipe takes your favorite parts of a banana muffin and a carrot muffin and rolls them into one delicious breakfast treat.
Breakfast and brunch baked goods are some of my favorites to make- and eat! They are usually quick and easy and they're typically not too sweet. There is just nothing better than having a cup of coffee with a slice of Vegan Coffee Cake or a warm Vegan Cinnamon Roll.
These Banana Carrot Muffins are the best of the best. They are your favorite parts of Vegan Banana Muffins and Vegan Carrot Muffins, all rolled into one! Super soft and moist, packed with mashed banana and shredded carrot and spiced with a pinch of cinnamon and nutmeg. The perfect breakfast.
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Why You'll Love This Recipe
- This recipe is super simple, so its perfect for beginner bakers.
- It has everything you love about banana muffins and carrot muffins, all rolled into one!
- These muffins are dairy-free, eggless and completely vegan so anyone can enjoy them.
- They bake up super soft and moist.
- And most importantly, they are absolutely delicious!
Ingredient Notes
Overripe Banana: Be sure to use really overripe bananas for this recipe. Like bananas that you would use for banana bread or Vegan Banana Cake or Banana Bread Cinnamon Rolls. They should be brown and spotty.
Shredded Carrot: Don't buy pre-shredded carrots. They are too coarse for this recipe or even my Vegan Carrot Cake or Carrot Cake Loaf. Grate them yourself on the large side of a box grater.
Canola Oil: Canola oil keeps these Banana Carrot Muffins really moist. You can use any neutral oil you like, like vegetable oil or avocado oil. Don't substitute coconut oil!
Non-Dairy Milk: I like oat milk, but any non-dairy milk will work, here.
Step-by-Step Instructions
Step 1. In a large mixing bowl, combine grated carrot, mashed banana, sugar, non-dairy milk, canola oil and vanilla. Stir with a wooden spoon or a rubber spatula to combine.
Step 2. Add flour, baking powder, baking soda, salt, cinnamon and nutmeg and stir to form the batter.
Step 3. Scoop the muffin batter into a lined muffin tin, filling each liner about ¾ of the way full.
Step 4. And, bake the muffins in a 375* F oven for about 25 minutes or until a toothpick inserted into a muffin comes out clean.
Recipe FAQs
To store, place the muffins into an airtight container or a freezer bag and store at room temperature for up to 4 days.
Or freeze for up to a month.
Ingredients like mashed banana, applesauce, oil, butter and milk help to keep muffins nice and moist!
Expert Recipe Tips
Don't over-mix the batter! When you add the dry ingredients to the wet ingredients, stir just until the batter forms. This batter will look lumpy from the mashed banana and the shredded carrot and that's okay!
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📖 Recipe
Banana Carrot Muffins
Equipment
- 1 Large Bowl
- 1 Rubber Spatula
- 1 Box Grater
- 1 Muffin Tin
- 12 Peper Muffin Liners
Ingredients
- 1 ⅔ Cups All-Purpose Flour
- 1 ¼ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Kosher Salt half this amount if using table salt!
- 1 ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- 5 oz Grated Carrot See Note
- 1 Cup Mashed Overripe Banana about 2 large bananas
- ⅔ Cup Granulated Sugar
- ½ Cup Non-Dairy Milk
- ⅓ Cup Canola Oil
- 1 teaspoon Vanilla Extract
- 1 tablespoon Turbinado Sugar optional
Instructions
- Preheat oven to 375*F. Line a muffin tin with 12 paper liners.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir to combine and set aside.1 ⅔ Cups All-Purpose Flour, 1 ¼ teaspoon Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Kosher Salt, ¼ teaspoon Nutmeg, 1 ½ teaspoon Cinnamon
- In a large bowl, combine grated carrot, mashed banana, sugar, non-dairy milk, canola oil and vanilla. stir to combine. Then, add the dry ingredients and stir to form the batter.5 oz Grated Carrot, 1 Cup Mashed Overripe Banana, ⅔ Cup Granulated Sugar, ½ Cup Non-Dairy Milk, ⅓ Cup Canola Oil, 1 teaspoon Vanilla Extract
- Use a spoon or an ice cream scoop to portion the batter into the lined muffin tin, filling each liner about ¾ of the way full. Top each muffin with a sprinkle of turbinado sugar if desired.1 tablespoon Turbinado Sugar
- Bake the muffins in a 375*F oven for 24-26 minutes, turning the pan halfway through baking. Test for doneness by inserting a toothpick into the center of a muffin. It should come out clean. Allow the muffins to cool in the pan for about 20 minutes, then move them to a cooling rack to continue cooling.
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