Banana Carrot Muffins

Banana Carrot Muffins are a healthier muffin recipe with mashed bananas, shredded carrots, cinnamon, and a combination of all-purpose and whole wheat flour! They are a great snack or on-the-go breakfast.

I was thinking this morning about all of the brownies I've been baking (Red Velvet Brownies, Peanut Butter Fudge Brownies, Mississippi Mud Brownies) and thought to myself "Taylor, maybe you should cut back on the chocolate and bake something a little healthier."  

Actually I didn't say that.  I don't (usually) talk to myself. But I was looking back at what I've baked lately and it's been brownies, brownies, and more brownies.  It's time for something healthy to come out of my oven, like these Banana Carrot Muffins!

Oh and I also made some Oatmeal Breakfast Cookies to make up for all of the treats, too.

Banana Carrot Muffins

That's where these healthy carrot muffins come in.  They not only have a fruit in them, but a vegetable too!  I also swapped out the oil for applesauce, added some whole wheat flour, and cut down on the sugar a bit.  They are definitely suitable for everyday consumption, which is a good thing because they are super tasty and I plan to eat them everyday for breakfast next week.  This means I'm going to have to make another batch because between the kids and me, they're almost gone already.  

Ingredients in Banana Carrot Muffins

These Carrot Banana Muffins use wholesome, healthy ingredients that can be found in my pantry and fridge most days!

All Purpose and Whole Wheat Flour - the combination of all purpose flour and whole wheat flour keeps these muffins fluffy, and the addition of whole grains makes them healthier.

Granulated Sugar - I used granulated sugar to sweeten these muffins.

Baking Powder, Baking Soda, and Salt

Cinnamon, Nutmeg, Ginger - some warm spices to give them an irresistible flavor.

Eggs

Ripe Bananas - the riper, the better! I like to use bananas for baking when they have tons of black spots on them.

Grated Carrots - pro tip: I grate my carrots with my food processor. It's so easy!

Unsweetened Applesauce - in this carrot muffin recipe, I used unsweetened applesauce instead of oil to cut down on the calories and fat. The applesauce keeps the muffins moist without the added oil.'

Honey - a little bit of honey for more sweetness and flavor!

How to Make Banana Carrot Muffins

These muffins are very simple to make.

Mix the wet ingredients. In a large bowl, mix together the applesauce, eggs, sugar, and honey.

Add the dry ingredients. Next add the flour, baking powder, baking soda, salt, and spices to the wet ingredients. Using a rubber spatula, fold the dry ingredients in until combined. Tip: try not to over beat - just stir until combined.

Add the carrots. Fold in the shredded carrots until just combined.

Divide the batter. Scoop the muffin batter into a greased muffin pan.

Bake. Bake the muffins at 350 for 15-18 minutes, or until slightly golden and baked through. These are delicious straight from the oven, or cooled at room temperature!

Storage. Store cooled muffins in an airtight container for 2-3 days at room temperature or 4-5 days in the fridge.

Freeze. These banana carrot muffins can easily be frozen! Place them in an airtight container in a single layer and place them in the freezer. They will be good for 3-4 months.

Banana Carrot Muffins Tips and Variations

Use ripe bananas. Be sure to use very ripe/over-ripe bananas in this muffin recipe. They become sweeter the more ripe they are and are easier to mash.

Use a food processor to grate your carrots. This is so easy to do and makes grating vegetables super easy!

Swap Greek yogurt of applesauce. If you don't have applesauce, you can use Greek yogurt instead!

Serving Suggestions. Serve with scrambled eggs and Jalapeno Bacon for a delicious weekend brunch or some Greek yogurt for a quick weekday morning breakfast.