Soft, moist, and naturally sweet, these Carrot and Banana Muffins are perfect for breakfast, snacks, or a healthy treat anytime!

Why You’ll Love This Recipe

• Naturally sweetened with bananas and carrots.

• Soft, moist texture that stays fresh for days.

• Packed with wholesome ingredients for a nutritious snack.

• Easy to make and perfect for meal prep or on-the-go breakfasts.

Ingredients

• 1 cup all-purpose flour

• 1 cup whole wheat flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• 2 large ripe bananas, mashed

• 1 cup grated carrots

• ½ cup brown sugar

• ¼ cup melted butter

• 2 large eggs

• 1 teaspoon vanilla extract

• ¼ cup milk

• ½ cup chopped walnuts (optional)
  Prep Time: 15 minutes
  Cooking Time: 25 minutes
  Total Time: 40 minutes
  Yield: 12 muffins
  Kcal: 210 kcal per muffin

Directions

Step 1: Preheat Oven & Prepare Pan

Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.

Step 2: Mix Dry Ingredients

In a bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon.

Step 3: Mix Wet Ingredients

In another bowl, mix mashed bananas, grated carrots, brown sugar, melted butter, eggs, vanilla, and milk until smooth.

Step 4: Combine Ingredients

Add wet ingredients to dry ingredients and stir gently until just combined. Do not overmix.

Step 5: Add Nuts

Fold in chopped walnuts if using.

Step 6: Fill Muffin Cups

Divide batter evenly into muffin cups, filling each about 3/4 full.

Step 7: Bake

Bake for 20–25 minutes or until a toothpick comes out clean.

Step 8: Cool

Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Add Spices: Nutmeg or ginger can be added for extra warmth.

• Make Ahead: Muffins can be stored in an airtight container for up to 3 days.

• Freeze: Freeze unbaked batter or baked muffins for later.

Frequently Asked Questions

Can I use all-purpose flour only?
Yes, but whole wheat adds extra fiber and a nuttier flavor.

Can I substitute the walnuts?
Yes, use pecans, almonds, or omit entirely.

Can I make these muffins vegan?
Yes, replace eggs with flax eggs and butter with plant-based oil.

Storage & Reheating

• Store in an airtight container at room temperature for up to 3 days.

• Reheat in the microwave for 15–20 seconds for a warm muffin.

Final Thoughts

These Carrot and Banana Muffins are soft, naturally sweet, and packed with wholesome ingredients — perfect for a healthy breakfast, snack, or lunchbox treat!