These Banana Carrot Muffins are the perfect sweet treat to kickstart your day! Full of healthy ingredients, this plant-based breakfast is sure to power you though!
*Originally published March 29, 2022 and updated with new copy and photos 2/1/23.
I don't know about you, but I always seem to be running out of the house last minute only to forget my breakfast. The older I get the more and more spacey I become. One of the things that I have started to do is meal prep my breakfasts. It helps so much with me being able to pack it the night before so I remember to bring it along with me.
These Banana Carrot Muffins are the perfect breakfast treat. Full of good for you ingredients and vegan, these muffins are refined sugar-free and the perfect breakfast to power you through the day.
For some other great breakfast ideas, check out this 4 Ingredient Banana Bread, these or these Vegan Lemon Poppyseed Muffins, these Vegan Overnight Oats with Protein Powder.
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What Makes These Banana Carrot Muffins so Great?
- Plant-Powered- These muffins are plant-powered and you wouldn't even know it! Free of butter, eggs, or dairy, these muffins are delicious!
- Refined Sugar-Free- The sweetness in these muffins comes from coconut sugar and banana. The perfect treat that won't spike your blood sugar!
- Under 30 Minutes- What is better than meal prepping an entire week's worth of breakfasts in under 30 minutes?
Ingredient Notes and Substitutions
- All-Purpose Flour- I used all-purpose flour in this recipe, however, you are fine to use whole wheat flour or gluten-free flour as well.
- Coconut Sugar-The sweetness in this recipe comes from both the coconut sugar and the bananas. I love coconut sugar because it is less processed than white sugar and it doesn't spike your blood sugar as white sugar does.
- Bananas-Make sure to have really ripe bananas for this recipe. The riper the banana, the sweeter it is going to be.
- Carrots- It is important to use whole carrots in this recipe and then shred them yourself. If you buy shredded carrots, they won't have the same texture because they are soaked in chlorine to make them last longer which dries out the texture.
A complete list of ingredients and amounts is located on the recipe card below.
Instructions
Quick Overview
- Mash the bananas
- Add the applesauce and coconut sugar and mix well
- Add the flour, baking soda, baking powder, salt and cinnamon, mix until combined
- Stir in the carrots and pecans
- Spoon the batter into muffin tins and bake for 25 minutes
Step By Step Instructions
Step 1: Mash the banana with a fork and make it as chunky or smooth as you'd like.
Step 2: In a separate bowl, add the flour, baking soda, baking powder, salt, and cinnamon and mix until combined. Set aside
Step 3: Add the applesauce, coconut sugar, and vanilla to the banana and mix well.
Step 4: Add the bowl with the dry ingredients and mix until a thick batter forms.
Step 5: Fold the pecans and shredded carrots into the batter.
Step 6: Evenly spoon the batter into a 12-cup muffin pan. Bake at 350 degrees for 25 minutes.
Hint: One of the best things that I did was invest in a silicone muffin pan. It is non-stick and the muffins just pop right out!
Recipe Serving Suggestions
These banana carrot muffins are fantastic on their own, however, I like to include them in a breakfast spread on special occasions. Serve these muffins alongside other breakfast recipes like:
- Easy Vegan Sausage and Crescent Roll Breakfast Casserole
- Vegan Egg Muffins with Sausage
- Air Fryer Breakfast Potatoes
- Loaded Breakfast Casserole without Eggs
- Perfect Air Fryer Frozen Hashbrowns
- Dairy-Free Waffles
Variations
- Walnuts - Feel free to swap the pecans and add some chopped walnuts to the batter.
- Vegetables - Feel free to make these with whatever vegetables you have on hand. I have made these with shredded zucchini before and they are delicious!
Check out another great muffin recipe, these Healthy Banana Blueberry Oatmeal Muffins!
Storage
Let the muffins cool completely, then place them in an airtight container. Add the muffins in a single layer, then cover and refrigerate. They will stay good for up to 1 week in the refrigerator.
You can also store the muffins at room temperature for about 2 to 3 days. Due to the high moisture content, they will spoil quicker if left at room temp. I like to reheat briefly before enjoying.
Alternatively, you can freeze the muffins for up to 3 months. I like to thaw overnight in the fridge and then rewarm briefly before serving.
Top tips
- Shred your own carrots for the best texture. It will help to provide extra moisture to the muffins and give them the best texture. Pre-shredded carrots are often dry and won't incorporate as well into the batter.
- The batter for the muffins will be VERY thick. Don't worry though because that means we are going to get nice, tall muffins!
- If you don't have ripe bananas, don't worry! You can ripen them in the oven. To quickly ripen a banana, place the banana, peel on, a baking sheet and bake at 350 degrees for 20 minutes. Let cool completely and then use.
FAQ's
Yes, these banana carrot muffins freeze beautifully. Just store them in an airtight container to prevent freezer burn and freeze up to 3 months.
Yes, you can cut the sugar in half, just make sure to have ripe bananas as that is also where the sweetness comes from!
Yes! Instead of using a muffin tin, you can pour your batter into a loaf pan. Bake for about 60 minutes at 350 degrees. You will know it is done when you insert a toothpick in the center and it comes out clean.
Other Great Muffin Recipes
Banana Carrot Muffins
Equipment
- 1 12 cup muffin pan
- 2 Mixing Bowls
Ingredients
- 1 ¼ cup all purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup coconut sugar
- 1 ½ cups unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup shredded carrots about 2 large carrots
- 2 bananas
- ½ cup chopped pecans
Instructions
- Preheat the oven to 350 degrees and spray a muffin tin with nonstick cooking spray
- Mash the banana with a fork and make it as chunky or smooth as you'd like.
- In a separate bowl, add the flour, baking soda, baking powder, salt, and cinnamon and mix until combined. Set aside
- Add the applesauce, coconut sugar, and vanilla and mix well.
- Slowly add the flour mixture to the wet ingredients and stir until a thick batter forms.
- Fold the pecans and shredded carrots into the batter.
- Evenly spoon the batter into a 12-cup muffin pan. Bake for 25 minutes
Notes
- Shred your own carrots for the best texture. It will help to provide extra moisture to the muffins and give them the best texture. Pre-shredded carrots are often dry and won't incorporate as well into the batter.
- The batter for the muffins will be VERY thick. Don't worry though because that means we are going to get nice, tall muffins!
- If you don't have ripe bananas, don't worry! You can ripen them in the oven. To quickly ripen a banana, place the banana, peel on, a baking sheet and bake at 350 degrees for 20 minutes. Let cool completely and then use.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Jill says
These muffins are great for breakfast on the go! Love the flavor and the texture! And its so healthy!
Nadja says
I love the addition of pecans because it adds more texture! A great pick-me-up option when you have sweet cravings.
Natalie says
Oh yum! These muffins look super delicious. I will bake them tomorrow. Love added pecans.
Colleen says
Made these muffins this morning! They are so good and make a perfect breakfast on the go. Thanks for sharing.
Ashley says
I've never thought about using banana and carrot together, but it sounds delicious! I can't wait to try these, as they sound perfect for breakfast!