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banana carrot muffins

Banana Carrot Muffins Recipe

  • Author: Katya
  • Prep Time: 15 mins
  • Cook Time: 22 mins
  • Total Time: 37 mins
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American


Moist and naturally sweetened, these whole wheat muffins are perfect on the go. Made with whole wheat flour, maple syrup, bananas, carrots, and raisins. 


Units Scale
  • 1 1/2 cups white whole wheat flour or regular whole wheat flour, spoon and leveled
  • 1 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 1/2 tsp. ground cinnamon
  • 1/3 cup melted coconut oil or light olive oil
  • 1/2 cup maple syrup or honey
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 cup unsweetened plain applesauce
  • 3/4 cup mashed ripe bananas
  • 1 cup peeled and grated carrots
  • 1/4 cup raisins
  • Coarse sugar, such as turbinado, for the top, optional


  1. Preheat the oven to 350 degrees F. Coat a 12-cup muffin pan with cooking spray or line it with paper liners.
  2. In a mixing bowl, whisk together the flour, baking soda, salt, and cinnamon.
  3. In a separate mixing bowl, whisk together the coconut oil, maple syrup, eggs, vanilla, applesauce, and bananas.  Add the dry ingredients into the wet in two additions and mix with a big wooden spoon, just until combined (a few lumps are ok). Fold in carrots and raisins.
  4. Divide the batter evenly between the 12 muffin cups. Optional, sprinkle the tops of the muffins with sugar. Bake for 18-22 minutes on the middle rack, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
  5. Place the muffin pan on a cooling rack to cool. Store cooled muffins, covered, at room temperature for up to 2 days, refrigerate for up to 4 days, or freeze for up to 3 months.


  • Coconut oil: I like using refined coconut oil for its neutral coconut taste. Unrefined/virgin coconut oil is more aromatic and okay to use too.
  • Bananas: Use slightly overripe bananas.
  • Carrots: You can grate the carrots by hand with a box grater, or for an easier option, use the grating attachment on your food processor. 
  • Make it gluten-free: Substitute an all-purpose gluten-free flour blend for whole wheat flour. 
  • These morning muffins are an adaptation of coconut-carrot morning glory muffins from this cookbook.


  • Serving Size: 1 muffin
  • Calories: 187
  • Sugar: 14.2 g
  • Sodium: 151.7 mg
  • Fat: 7.3 g
  • Carbohydrates: 28.9 g
  • Protein: 3.4 g
  • Cholesterol: 31 mg

Keywords: on the go, healthy, whole grain