Banana Carrot Breakfast Muffins
Your whole family will love these fluffy banana carrot muffins that have just the right amount of sweet flavor and are great snacks on the go. Packed with plant-based protein, these moist banana carrot muffins will keep you satisfied and full of energy all day long!
My two favorite flavors came together and had a baby…
These muffins are a variation of my popular banana bread recipe, but I couldn’t help but add the flavors of one of my other favorite flavors on this planet – carrot cake.
I recently asked on my Instagram, what you would prefer to have if they were given the option to eat: a) a freshly baked warm slice of banana bread or b) a flaky, moist scone.
And the results were…
A whopping 83% would have chosen the freshly baked banana bread!
And let me tell you, if you are one of the people in the 83% category, know that you are my people!
I love a slice of fresh-baked banana bread, equally as much as I love banana muffins and carrot cake.
I combined the flavors from each that I love so much and created this perfect vegan banana carrot muffin that’s just as good for a great breakfast meal paired with some fruit or simply eaten as an afternoon snack.
These healthy banana carrot muffins are great for the whole family! You get the sweet flavor from the overripe bananas, and the warm spices of cinnamon and nutmeg add a lovely touch of comfort in every bite.
The hardest part of eating these easy banana carrot muffins is that you won’t be able to stop! When I was testing out these muffins, my whole house was smelling like a bakery – I was literally in heaven.
I know a lot of people are concerned about getting enough protein when it comes to eating plant-based, which is why I wanted to make these banana carrot muffins a bit different.
In this recipe, you’ll get the added benefits of one of the best plant-based protein sources ever with hemp seeds.
Hemp seeds are considered a superfood that is loaded with essential nutrients and fatty acids, and are also a great source of protein.
If you’re concerned that you’re not getting enough protein sources in your plant-based diet, additions such as hemp seeds can help you sustain your energy and help you to feel fuller, and longer.
I hope you enjoy this easy recipe. It amazes me all the times that you can take simple pantry ingredients and make something so good!
Below, you’ll find the complete list of ingredients, tips, substitutions, and a recipe card so you can make your very own fluffy banana carrot muffins.
You’ll love this recipe because it’s:
- Made with simple ingredients: No need to stress about not having the ingredients to make this healthy vegan muffin recipe because everything used can be easily found in your local grocery store or online. And if you happen to not have the full ingredient list at home, a simple omission of one or two ingredients such as the nutmeg won’t make a difference because they will still come out amazing.
- Perfect for busy mornings: This is a delicious way of getting some whole grains into your diet! If you’re like most people who have busy mornings ahead of them, you want to eat something that you can eat on the run, yet still eat something that’s nutritious. Make sure to meal prep this in advance if you want to have this as a healthy snack throughout the week.
- Packed with protein: If you’re needing new ways to get in more protein sources into your diet then this muffin gives you that protein boosts you’re needing with all-natural hemp seeds.
Ingredients & Substitutions:
- All-purpose flour: I frequently use all-purpose flour in most of my recipes as it’s generally one of the most frequently used flours in many baking goods. You can mix up the flours used here: almond flour, buckwheat flour, spelt flour, etc. You may need to adjust the ratios if another flour option is used here.
- Hemp Seeds: Alternatively, this superfood powerhouse also goes by the name hemp hearts. This is where a good majority of your plant-based protein source will come from. Hemp seeds have a subtle, nutty flavor to them and are great additions to any baked good. Make sure they are unhulled and a quick tip is to buy this in bulk if possible. You’ll save a lot more money in the long run.
- Whole Wheat Flour: I added a bit of whole wheat flour to this recipe to give it a bit of fiber bulk.
- Baking Powder, Baking Soda: Leavening agents that helps the muffins to rise and bake.
- Ground Cinnamon, Ground Nutmeg: These are nice warming spices frequently used in banana bread and carrot cake recipes. I use the whole nutmeg and grated it on a Microplane. If you use this method, you only need a small amount of it. If you use ground nutmeg, use it according to the recipe card.
- Salt, Vanilla Extract: Helps enhance the ingredients of this recipe.
- Mashed Bananas: I used 2 medium bananas in this recipe. Make sure to use ripe bananas to give you the best flavor. Ripe bananas with brown spots provide moisture and natural sweetness to this banana carrot muffin recipe.
- Grated Carrots: I used one large carrot in this recipe and made sure to finely shred. Finely grating your carrot adds more moisture to the batter. If you want to try switching this up, try substituting with a parsnip or zucchini instead!
- Brown Sugar, Unsweetened Applesauce: This recipe has natural sweetness from the bananas but the addition of brown sugar and applesauce also helps to provide more moisture to the batter as whole wheat flour is used, it can sometimes be a bit dry. If you want to use less sugar or no sugar in this step, you can do that too! If you substitute another sugar, try monk sugar, maple syrup, or blended dates.
- Vegetable Oil, Oat Milk: When I was testing out this recipe, I originally tried to make it without any oils or added plant-based milk, but I still found the recipe to dry and not as moist as I had hoped. Adding the oil and oat milk also helps to build more flavor and moisture to the muffins, especially if you plan to keep these out on the counter or freeze them, you will need the added moisture so they don’t end up hard and unappetizing to eat.
- Walnuts: Adds a nice crunch to the muffins, not including, adding another source of protein and healthy fats. You can always switch up the nuts used here! Try using pecans, almonds, or even include other seeds.
- You can use a food processor to shred your carrots. This is the food processor I have and love it so much. I’ve literally had it for years and it’s a great kitchen appliance to have at home.
- If you don’t have a food processor, you can always use a box grater too!
- When adding nuts to the tops of your muffins, just be mindful of the bake time as you don’t want your nuts or seeds to burn. Alternatively, if you want to up the flavor factor of your nuts or seeds used, toast them in the oven for 5 – 10 minutes right before sprinkling them on top. Toasting your nuts helps to bring out their natural oils and makes the nuts tastier!
Preheat your oven. Prep your individual muffin liners into your muffin pan and set them aside. Make sure to finely grate your carrot and make your flax egg by mixing the ground flax seeds and water together, and set aside for 5 minutes to thicken up.
Mix your dry ingredients in a large bowl of your all-purpose flour, whole-wheat flour, hulled hemp seeds, brown sugar, cinnamon, nutmeg, baking powder, baking soda, salt, and set aside.
Mix your wet ingredients in a medium-sized bowl of your mashed banana, grated carrot, brown sugar, applesauce, vanilla extract, oil, and plant milk & mix together until all ingredients are incorporated well.
Add your wet ingredients to your dry ingredients and fold together until no flour is visible. Add in your chopped walnuts and gently mix again.
Scoop or spoon in your batter evenly to your muffin pan, top with your chopped nuts, and bake in your oven until a toothpick inserted comes out clean and the tops are nicely browned.
Frequently Asked Questions:
Can I use pre-shredded carrots in this recipe?
I wouldn’t recommend using pre-shredded carrots to make this banana carrot muffin recipe because quite often, shredded carrots are very dry and lack the moisture needed to make these muffins moist. When you can, buy whole carrots and use this instead – you won’t be disappointed!
Can I make these into large muffins?
You definitely can make these muffins into larger muffins! Just be sure to bake them low and slow at 350 degrees for 30-45 minutes.
Can I use another sugar instead?
Yes, for sure you can use another sugar! Try coconut sugar, maple syrup, monk fruit sugar, or any other substitute you like. Simply adjust the ratio amounts to your preference.
Storage & Freezing
Storing: You can store these carrot banana muffins in an airtight container on the counter for up to 3 days for the best freshness & flavor.
Reheating: I’ve reheated my muffins in my favorite air fryer to get that crispy, crunchy texture to the top of the muffins and they came out great! Just be mindful that these muffins can burn a lot easier in an air fryer, so keep watch of your temperature and time more often.
Freezing: Once baked and cooled, you can wrap your muffins individually in plastic wrap and store them in a large zip lock bag for up to 1-2 months.
So here’s how to make Banana Carrot Breakfast Muffins!
Banana Carrot Breakfast Muffins
- Food Processor
- Box Grater
- Muffin Pan
- 1 tablespoon ground flax seeds
- 2½ tablespoons water
- 1 ½ cup all-purpose flour
- ¼ cup hulled hemp seeds
- ¼ cup whole-wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup mashed bananas (about 2 medium ripe bananas)
- 1 cup finely grated carrots
- ½ cup brown sugar
- ½ cup unsweetened applesauce
- 2 teaspoons vanilla extract
- ⅓ cup vegetable oil
- ¼ oat milk (or any plant-based milk you like)
- 1 cup chopped walnuts
- Preheat your oven to 350 degrees Fahrenheit. Make your flax egg by mixing the ground flax seeds and water together in a small prep bowl, and set aside for 5 minutes to thicken up. Then, finely grate your carrots in a small bowl and set aside.
- In a large-sized bowl, add all your dry ingredients of all-purpose flour, whole-wheat flour, hulled hemp seeds, brown sugar, cinnamon, nutmeg, baking powder, baking soda, salt, and whisk together to combine together. Set aside.
- In a separate medium-sized bowl, combine your wet ingredients of mashed banana, grated carrot, brown sugar, applesauce, vanilla extract, oil, and plant milk & mix together until all ingredients are incorporated well.
- Add your wet ingredients to your dry ingredients and fold together until no flour is visible. Add in half of your chopped walnuts and gently mix again.
- Scoop or spoon in your batter evenly to your muffin lined pan until almost ¾ of the way full. Sprinkle the remaining chopped walnuts evenly on top of your muffins.
- Bake in your oven for 20-25 minutes until a toothpick inserted comes out clean and the tops are nicely browned.
- Remove from oven and let your muffins to cool in the muffin pan for 10 minutes on top of a cooling rack.
- Line your muffin pan with muffin liners or parchment paper to avoid sticking.
- Make sure to finely grate your carrots, add the applesauce, brown sugar oil, and plant milk to make these muffins super moist and fluffy.
- DO NOT use pre-shredded carrots! They are often dry and do not add the right amount of moisture to the batter.
- You can omit the oil and add an extra 1/3 cup of unsweetened applesauce if you want to make these muffins oil-free.
- If wanting to use less sugar, you can reduce brown sugar to ¼ cup and use very ripe bananas.
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This recipe sounds amazing!! I will be making it soon!! Thanks for the recipe!
Yay! So happy you’ll be making them! Let me know how it turns out 🙂
Love the ingredients and simplicity of this recipe. I will be making it soon!! 😋
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