Banana Carrot Muffins

banana carrot muffins.jpg

Banana carrot muffins are a great twist on the classic banana bread favorite. They are perfect for a play date snack or a breakfast on the go. I do not like the idea of sneaking in vegetables. So I will say this is a great way to introduce or put your kids on the path towards liking them! Even the picky eaters in my circle loved these!

Banana Carrot Muffins


  • 2 ripe bananas, mashed

  • 3/4 cup carrots, shredded and strained

  • 1/3 cup butter, melted

  • 2 eggs, beaten

  • 1 tbsp baking soda

  • 1/2 cup sugar

  • 2 cups flour

  • 1 tsp cinnamon

  • 1/2 tsp cardamom

  • 1 tbsp vanilla extract

  • 1/2 cup milk

  • 1/2 cup vegetable oil


  1. Preheat the oven to 350 degrees. Prepare a muffin pan by greasing it.

  2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

  3. Add the shredded carrots to the bowl along with the eggs and vanilla extract, mix to incorporate.

  4. In a seperate bowl whisk together your dry ingredients the baking soda ,salt, sugar, cinnamon, cardamom, and flour.

  5. Add the flour mixture to the banana mixture, along with the milk and oil. Mix until well combined. The mixture will get thicker.

  6. Scoop the batter into the muffin tin, each about 2/3 full.

  7. Place in the oven for about 30 minutes, or until a tester inserted into the center comes out clean.

  8. Let them cool before removing from the pan.

    RECIPE NOTES: Make sure to press the shredded carrot in between two paper towels draining the excess water before adding it so it doesn’t affect your batter.