These Carrot and Banana Muffins are made with just five basic ingredients, they’re incredibly easy to make, and they’re healthy! They’re naturally sweetened, made with oats, bananas, and carrots, and they’re such a yummy snack or breakfast!
I have two rules for the recipes that I create: firstly, they need to be really easy to make, requiring no fancy kitchen tools or technical skills, and secondly, they need to use as few and simple ingredients as possible. On top of that, but it goes without saying, my recipes need to be nourishing. These carrot banana muffins tick all of these boxes.
They’re made with just five simple but nourishing ingredients that most people already have in their kitchen. You only need one bowl, a fork, and a muffin tray to make them (and an oven lol). They’re ready in under 20 minutes and, of course, they’re really yummy! I love having these oatmeal banana carrot muffins as a quick snack or even with some yogurt as a wholesome, nourishing breakfast.
This recipe is a spin on my 3-ingredient Banana Oatmeal Muffins but with an added twist of carrots, cinnamon, and sometimes some nuts for crunch. This all comes together as the most delicious carrot and banana muffins. I really think you’re going to love these and that they’ll become a go-to recipe for you to meal prep going forward. So – let’s get into it.
Why you’ll love these carrot and banana muffins:
- You only need 5 ingredients.
- Allergen-friendly: these muffins are gluten-free (when using gluten-free oats), dairy-free, egg-free, and nut-free.
- Naturally vegan: these carrot banana muffins are made with naturally plant-based ingredients.
- No added sugar: these banana muffins are made without any added sugar; the bananas and carrots act as a natural sweetener.
- Ready in under 20 minutes: they’re very quick and easy to make!
- A delicious snack, dessert, or breakfast.
- They’re good for your soul and your body.
INGREDIENTS NEEDED:
Now, don’t get mad. You technically need six ingredients to make these carrot banana oat muffins. BUT in my defence, the sixth ingredient is water, and my professional opinion is that that doesn’t count as an ingredient. Forgive me for my lies, please.
Rolled oats: Rich in fiber and essential nutrients, oats provide a hearty base for the carrot banana muffins. Blending them creates a smoother texture in the batter, ensuring a delightful consistency in the final product. You will need to blend the oats into a fine flour-like consistency. You can also use shop-bought oat flour.
Bananas: Bananas are the natural sweetener and binding agent in these healthy carrot muffins. Their ripe, sweet flavor not only adds a delicious taste but also moistens the batter, eliminating the need for excessive amounts of oil or butter. Packed with potassium and other essential nutrients, bananas contribute to the overall healthiness of these treats.
Baking Powder: Baking powder acts as the leavening agent in this recipe, working its magic to make the muffins light and fluffy. It helps the batter rise, resulting in a soft and airy texture.
Water: A minimal amount of water is added to the recipe to balance the moisture content and help create the desired consistency in the batter. This simple addition ensures that the muffins maintain their softness without becoming overly dense. You can use milk if you want to add a bit of extra protein to your banana oatmeal muffins.
Grated Carrots: Add texture, flavor, nourishment, and sweetness.
Ground Cinnamon: I’m counting this as one of the five ingredients as I find it to be crucial in the flavor of these carrot and banana muffins. Not only does it add a deliciously warming flavor, but it’s also a great antioxidant and anti-inflammatory ingredient.
Optional flavor boosters: If you happen to have salt and vanilla extract in your cupboard, go ahead and add these in. They will boost the flavors deliciously. However, it is definitely not essential (I don’t add them, and they are still delicious without them).
Optional mix-ins:
- Nuts: I’m a sucker for a nutty crunch in my oatmeal banana carrot muffins. If you have some in your kitchen, I highly recommend adding some in for extra texture, flavor, and some healthy fats. I like pecan nuts and walnuts most, but you can use whatever you’ve got!
- Raisins: This is controversial, but raisins are also a delicious addition to these carrot muffins. I’ll leave this decision up to you…
Equipment needed:
- Digital Food Scale: To accurately measure your ingredients.
- Blender: You will need a blender or food processor to blend the oats into a fine flour-like consistency OR you can use oat flour.
- Silicone Muffin Tray: These carrot banana muffins are fat-free, which causes them to stick to a regular muffin tray and paper liners. Therefore, I suggest a silicone muffin tray or a non-stick tray for easy removal!
- Mixing Bowl: To combine all your healthy carrot muffin ingredients.
- Plate: This makes mashing your bananas a lot easier!
How to make Carrot Banana Muffins
Here is a detailed summary of how to make these carrot and banana muffins. I’ve also included some photos, and you can watch the recipe video in the recipe card. At the bottom of this page is a summarized version that can be printed.
Step 1:
Start by preheating your oven so that it’s hot and ready for your muffin batter. Grab your muffin tray and lightly grease it with some cooking spray or butter.
Step 2:
Add blended oats and baking powder to a bowl and give it a mix to ensure the baking powder is evenly distributed. If you’re adding salt, you can also add this now.
Step 3:
Mash your bananas with a fork until you can’t mash no more. Try to mash it until it’s very well-mashed; otherwise, your batter may be too dry.
Step 4:
Add the mashed banana and water to the dry ingredients. If you’re using vanilla extract, add this now too.
Step 5:
Fold with a spatula to combine.
Step 6:
Fold in your grated carrot, cinnamon, and any other mix-ins.
Step 7:
Evenly distribute the batter between 6 muffin holes. Fill them as much as you can; it might feel like there’s too much batter, but the muffins won’t grow that much in the oven. You can add some whole oats on top as a decoration.
Step 8:
Bake your muffins for 15 minutes. That’s right – in just a short amount of time, you’ll have warm, aromatic banana oatmeal muffins ready to enjoy! They should be slightly underdone and gooey in the middle. If you bake them too long, they will be dry. Leave to cool in the tin for 10 minutes then carefully remove and enjoy!
tips to make the best healthy carrot muffins
Measure by weight: I always recommend using a kitchen food scale to ensure your measurements are accurate and your results are perfect.
Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your carrot muffins will be. Overripe bananas are perfect for this recipe as they mash easily and add natural sweetness. Plus, they are a great way to use up bananas that might otherwise go to waste.
Blend Oats Properly: When blending the old-fashioned oats, make sure to achieve a fine consistency. This helps in creating a smoother batter and contributes to the overall texture of the muffins.
Customize with Optional Extras: Experiment with different combinations to find your favorite!
Preheat the Oven: Ensure that your oven is fully preheated before placing the muffins inside. This helps achieve the right texture and ensures even baking. Inconsistent temperatures can lead to unevenly cooked muffins.
Underbake your muffins: You want to slightly underbake your muffins – this is what makes them soft and fluffy on the inside. As these muffins are fat-free, if you overbake them, they will be dry. I sometimes severely underbake mine because I love me some gooey muffins.
Serving and storing:
Serving:
- Serve Warm: Enjoy the Carrot Banana Oatmeal Muffins while they are still warm from the oven for the ultimate comfort and flavor.
- Pair with Your Favorites: These muffins are versatile and can be paired with a variety of accompaniments. Perhaps with a dollop of yogurt, a drizzle of honey, a layer of butter, or a sprinkle of chopped nuts for added texture and taste.
- A perfect breakfast: two carrot banana muffins, a couple of spoons of Greek yogurt, and a handful or two of fresh fruit – YUM!
- A perfect snack: grab one on your way out the door, with a cup of tea, or on its own if you fancy a snack.
Storing:
- Room Temperature: If you plan to consume the muffins within a day or two, store them in an airtight container at room temperature. Make sure to let them cool completely before sealing to avoid moisture buildup.
- Refrigeration: For longer storage, refrigerate the muffins in an airtight container. This is especially important if you’ve added chocolate or other perishable mix-ins. Bring them to room temperature or warm them slightly before serving.
- Freezing: These muffins are freezer-friendly! Wrap each muffin individually in plastic wrap and place them in a sealed freezer bag. They can be frozen for up to three months. To thaw, leave them in the refrigerator overnight or warm them gently in the oven.
- Reheating: If you’re enjoying the muffins after refrigeration or freezing, you can reheat them in a preheated oven for a few minutes or in the microwave for a quick warm-up.
FAQ:
Do I have to grate the carrot?
Yes, for this recipe, it’s recommended to grate the carrot. Grating the carrot ensures that it mixes evenly throughout the muffin batter and helps to incorporate its flavor and texture into every bite. Additionally, grating the carrot creates smaller pieces that blend well with the other ingredients, contributing to the overall consistency and texture of the muffins.
Can I use instant oats instead of old-fashioned oats in this recipe?
Certainly! While the recipe calls for old-fashioned oats, instant oats can be used as a substitute. Keep in mind that instant oats have a finer texture and absorb liquids more quickly. Adjust the quantity of instant oats or the amount of liquid if needed to achieve the desired muffin texture.
Do I have to blend the oats?
Technically no. You can use whole oats; however, the texture will be very different. They will not have a fluffy muffin texture; they will be more like flapjacks. Both versions are equally delicious.
Can I use Baking Soda instead of Baking Powder?
No, it’s not recommended to directly substitute baking soda for baking powder in this recipe without adjusting other ingredients. Baking powder contains both an acid and a base, providing leavening, while baking soda requires an additional acid for activation. Stick to the specified baking powder for optimal results.
How can I make these muffins more protein-rich?
You can add in some chopped nuts or seeds, such as almonds or chia seeds, which can contribute protein while adding texture. Adjusting the optional add-ins to include protein-rich elements will enhance the nutritional profile of the muffins without compromising their deliciousness.
What can I do to make these carrot banana muffins sweeter?
You can substitute the water for a liquid sweetener like maple syrup, agave, or honey.
Are these carrot oatmeal muffins gluten-free?
To make these muffins gluten-free, substitute gluten-free oats for the old-fashioned oats and ensure the baking powder is gluten-free. The remaining ingredients, including bananas and optional add-ins, are naturally gluten-free.
How can I make these oatmeal banana carrot muffins vegan?
These muffins are naturally vegan-friendly! Just ensure your add-ins are vegan too.
more easy and healthy sweet snacks
- 3 Ingredient Banana Oatmeal Muffins (easy & healthy recipe)
- Peanut Butter Brownie Batter Log
- Easy + Healthy Blueberry Banana Oatmeal Muffins
- Easy & Healthy Snickers Energy Balls Recipe
- 5-Ingredient Oat Flour Cookies (easy & healthy)
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Healthy Carrot and Banana Muffins
Equipment
- Blender or Food Processor if making your own oat flour
- Plate
- Fork
Ingredients
- 160 g Oat Flour or rolled oats
- 1.5 tsp Baking Powder
- Pinch of Salt optional
- 3 Bananas 300g
- 60 g Water 1/4 cup
- 120 g Carrot finely grated
- 1 tsp Ground Cinnamon
- 30 g Nuts optional
Instructions
- Preheat oven to 180°C / 350°F / 160°C fan and lightly grease you muffin tray.
- If using whole oats, add to a blender or food processor and blend into a fine powder.
- Add blended oats, baking powder and salt (if using) to a medium mixing bowl and whisk to combine.
- Using a fork, mash bananas on a plate until very well mashed.
- Add mashed bananas, water and vanilla extract (if using) to the dry ingredients and fold until combined.
- Fold in grated carrot, cinnamon and nuts if using.
- Evenly distribute between 6 muffin holes in your muffin tray, filling them generously.
- Add some whole oats on top for decoration and bake for 12 minutes.
- Leave to cool for 10 minutes in the tray then carefully remove.
