Simple banana carrot muffins with yogurt is the best ever carrot banana muffins recipe out there! Packed with lots of carrots walnuts, and mashed bananas, they’re guaranteed to be a hit! Plus, read on for tips to make these banana carrot muffins vegan!
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And for more breakfast goodies, try my Instant Pot Apple Butter, my Cherry Coffee Cake, or my Blackberry Strawberry Banana Smoothie!
Banana Carrot Muffins with Yogurt
These muffins are a must-try! They have a moist, fluffy texture from the mashed banana and shredded carrots, plus a little greek yogurt just to make them even better! And of course warm spices are perfect with these flavors, so we'll add in some ground cinnamon!
I love these muffins with the addition of chopped walnuts for a little crunch -- they're just perfect for a great breakfast. I also include below my favorite trick to get the best domed muffin tops!
Jump to:
- Banana Carrot Muffins with Yogurt
- Is it good to eat carrot and banana together?
- How can I make my muffins lighter and fluffy?
- Are banana muffins healthy?
- Simple Banana Carrot Muffins Ingredients
- Equipment Needed
- Can I make these banana carrot muffins vegan?
- Tips and F.A.Q.
- More Recipes to Use Up Your Overripe Bananas
- 📖 Recipe
- 💬 Comments
Is it good to eat carrot and banana together?
Absolutely! In fact, they can complement each other well in terms of flavor and nutrition.
Carrots are a good source of beta-carotene, vitamin K1, and fiber, while bananas are a good source of potassium, vitamin C, and dietary fiber. Eating them together can provide a range of nutrients that your body needs to stay healthy. Nutrition Disclaimer
How can I make my muffins lighter and fluffy?
These are the best ever carrot banana muffins, just begging to be made for your next weekend breakfast, or to have on hand as an anytime snack! But how do they get so light and fluffy? I find that it helps to use a combination of baking soda and baking powder, and then add an acidic ingredient (in this case, Greek yogurt).
That, plus starting them off in the oven at a higher temperature, keeps them light and fluffy with a perfectly domed top!
Are banana muffins healthy?
My favorite answer to this type of question is it depends. They are certainly full of ingredients with lots of nutritional value! Carrots are a great source of antioxidants which can boost eye and heart health. Bananas are an excellent source of fiber and Vitamin B6.
But if your nutritional needs require you to choose low-calorie or low-carb foods, you may want to look for another option. In any case, be sure to check with your personal nutrition expert or medical professional to see if these banana carrot muffins will work for you!
For another well-balanced banana muffin recipe, try my
Simple Banana Carrot Muffins Ingredients
- unsalted butter - I love the flavor of melted butter in these muffins! Or see below for tips to make these delicious banana carrot muffins vegan.
- light brown sugar - I love the rich sweetness that brown sugar brings to this recipe!
- carrots - grate your own carrots with a box grater or with the grating blade of a food processor. Don't use pre-shredded carrots from the produce section -- those will give your muffins the wrong texture. And if you want another delicious carrot recipe, you've got to try my Mini Carrot Cake!
- overripe bananas - your over ripe bananas should be very spotty with lots of brown marks. I like to save overripe bananas in a tight container in the freezer so I always have them on hand for recipes!
- eggs - your eggs should be room temperature for this recipe -- if you're in a rush, see below for a tip! Plus, see below for how to make these banana carrot muffins with no egg!
- vanilla extract - I recommend using a high-quality pure vanilla extract. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients!
- Greek yogurt - the acid in greek yogurt works with the baking soda to give your muffins lift, and the thick, dense texture adds richness and moisture!
- all-purpose flour - be sure to measure your dry ingredients like flour correctly (preferably by weight using a kitchen scale instead of a measuring cup) for best results -- too much flour can lead to dry or dense muffins.
- baking powder & baking soda - we're using both types of leavening agents to get those fluffy, domed tops!
- cinnamon - the warmth of cinnamon is a perfect complement for the flavors in these banana muffins.
- salt - adding a bit of salt is important to bring out all these lovely flavors!
- chopped walnuts - this is optional, but I love the texture you get from tossing in some walnuts (or pecans) into these muffins! If you want more sweetness, you can even toss in some chocolate chips!
Equipment Needed
Other than your box grater to grate your carrots, you might need a potato masher to mash your bananas and a kitchen scale to accurately measure your flour. Then of course, you'll need your 12-cup muffin pan and muffin liners and a large mixing bowl to mix it all together!
Can I make these banana carrot muffins vegan?
You sure can! You'll just need to make a few substitutions:
- Use melted coconut oil or vegan butter in place of melted butter - I like to use Earth Balance Organic when I'm baking without dairy!
- Use an egg substitute or flax eggs - I love the Bob's Red Mill Egg Replacer -- I use it in my Vegan Coconut Cake and my Vegan Gingerbread Loaf and always get great results!
- Make sure your brown sugar is vegan-friendly - most organic light brown sugar is vegan, but check labels just to be safe!
- Use nondairy Greek yogurt - this Greek-style almond milk yogurt is a great option to make these simple banana carrot muffins dairy-free!
Tips and F.A.Q.
I would recommend filling the paper liners in your muffin tin just under the very top of the cup -- see the image above of how they look before baking! Because of the dual oven temperature method we're using (see recipe card below), the extra batter will rise very well to give you that domed top! You may have a couple of tablespoons of extra muffin batter once the muffin cups are just about full.
If you're in a rush, the best way to get your eggs to room temperature is to submerge them in a bowl full of slightly warm water for about 15 minutes, or until they're no longer cool to the touch. They should be ready to add into the wet ingredients for this fluffy banana carrot muffins recipe!
Yes you can! These banana muffins store well at room temperature for up to two days, or you can freeze them in an airtight container for up to 3 months for great snacks anytime!
Yes! That sounds like a great way to boost the moisture and flavor of a typical banana muffin mix! You may want to remove some of the water or other liquid required by the instructions.
Carrots and bananas are both great sources of dietary fiber and potassium! So these healthy banana carrot muffins are an awesome nutritious option!
I love my 3 Ingredient Pumpkin Muffins for a quick and easy recipe! But if you want a more chocolately muffin recipe, try my Chocolate Chip Mini Muffins with Orange Zest! You'll also love my Buttermilk Blueberry Muffins with Lemon Zest and my Strawberry Crunch Cupcakes!
And if you're still looking for ways to use up your overripe bananas, check out my Pineapple Banana Bread or my 4 Ingredient Banana Bread! And another brunch dish to try is my Fried Potatoes and Onions!
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
More Recipes to Use Up Your Overripe Bananas
- Banana Cinnamon Pancakes with Maple Brown Butter Glaze
- Banana Pudding Cheesecake Squares
- Dairy Free Banana Bread
- Banana Blondies with Brown Butter Frosting
📖 Recipe
Equipment you may need
Ingredients
- cooking spray
- 2 cups (250 g) all-purpose flour
- 1 ½ teaspoons (6 g) baking powder
- ½ teaspoon (2 g) baking soda
- 1 teaspoon (2 g) ground cinnamon
- ½ teaspoon (3 g) salt
- 2 medium overripe bananas - mashed
- ½ cup (114 g) unsalted butter - or vegetable oil
- ¾ cup (165 g) light brown sugar - packed
- 2 teaspoon (10 ml) pure vanilla extract
- 2 large eggs - room temperature
- 1 cup (128 g) grated carrots - packed
- ½ cup (100 g) plain Greek yogurt - room temperature
- ½ cup (59 g) chopped walnuts - optional; plus more for topping
- turbinado sugar - for topping (optional)
Instructions
- Preheat to 425°F. Line a 12-cup muffin pan with cupcake liners and spray lightly with cooking spray.cooking spray
- In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Whisk together until well combined and set aside.2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon salt
- In a large bowl, mash bananas thoroughly with a fork or potato masher.2 medium overripe bananas
- Add in butter, brown sugar, vanilla, and eggs one at a time, whisking well to combine after each addition.½ cup unsalted butter, ¾ cup light brown sugar, 2 teaspoon pure vanilla extract, 2 large eggs
- Stir in Greek yogurt and shredded carrots until combined.½ cup plain Greek yogurt, 1 cup grated carrots
- Gradually fold in dry ingredients with a rubber spatula until just combined. Fold in walnuts (if using).½ cup chopped walnuts
- Top with turbinado sugar and more walnuts, if you like.turbinado sugar
- Bake in preheated oven for 8 minutes, then reduce heat to 350°F (without opening oven door).
- Continue to bake at 350°F for another 15-17 minutes, or until a toothpick entered into the center of muffins comes out clean.
- Let cool at least 10 minutes in pan, then enjoy warm or transfer to a wire rack to cool completely.
Video
Nutrition
Last Updated on April 17, 2025 by Chenée Lewis
Rach says
These are so yummy! I swapped whole wheat flour, and honey for the white flour and brown sugar and found these so delicious and moist. These will definitely be a new staple in our house!
Chenée Lewis says
I'm so glad to hear that you liked them!
Adri says
These banana carrot muffins are so deliciously moist! They disappeared in an instant, so I'll have to bake more today! 😂
Chenée Lewis says
Thank you so much! I'm glad you liked them enough to make them again!
Lisa in Austin says
Really enjoyed these! Barely any changes, just left out nuts, and dialed back cinnamon. The recipe made exactly 12 beautifully domed muffins that were tender, not too sweet. Thank you! Found the link to this recipe from your Instagram.
Chenée Lewis says
I'm so glad you liked the recipe! Thank you so much for your feedback!
Raisa says
I just had alfarroba flour on hand, so I use it and omitted the cinnamon. It was great nevertheless. And was easy enough for my 3yo to help with every step. Thank you!
Chenée Lewis says
Wonderful! Thank you!
Jaslyn says
These were so delicious - perfectly baked and lovely balanced flavours! I added a dash of nutmeg and cardamom as well!
Chenée Lewis says
Sounds delicious!
Shelby says
I'm always looking for ways to sneak healthy ingredients into baking for my kids. These are perfection!
Chenée Lewis says
So glad you like them!
Sharon Chen says
Whoever said muffins can't be healthy?!?!?! This was moist, delicious, and just guilt-free to eat!
Chenée Lewis says
Thank you so much!
Michelle says
These muffins came out perfectly. I love how high they rise, and that I can feed my kids vegetables for breakfast that they actually LOVE
Chenée Lewis says
That's always the goal! So glad that they were a hit!
Kim says
These were absolutely delicious - the perfect texture, the perfect amount of sweetness, and the perfect breakfast muffin. I love when healthy tastes this good!
Chenée Lewis says
Me too! Thank you!
dana says
Love banana muffins, love carrot muffins. Why I never thought to put them together is beyond me. And that's why we are so fortunate to have you! These were outstanding.
Chenée Lewis says
They're such an unexpected combination! So glad you liked the!
Tara says
Oooh, these banana carrot muffins look so good! Such a wonderful combination of flavors. I love how you provided tips on making them vegan too.
Chenée Lewis says
Thank you so much!
Sangeetha says
These Banana Carrot Muffins look absolutely delicious! I love that they include healthy ingredients like carrots and walnuts, and the addition of mashed bananas adds natural sweetness. I can't wait to try this recipe for myself and share it with my family and friends. Thanks for sharing!!
Hayley says
I tried this banana carrot muffins for my niece, we loved it so much. Perfect bake!!
Chenée Lewis says
Yay! I'm glad you both loved them!
Kathleen says
What a marvelous flavor combination for a muffin. They look amazing and are perfect for a quick breakfast or snack.
Beth says
These muffins are legit! I love the combination of the carrot and banana for flavor and texture, and the best part is that they're healthier than regular muffins but they taste just as unhealthy (I mean that in a good way!).
Chenée Lewis says
Thank you so much!
Pam says
I followed recipe exact (weighed the flour etc.) and they came out perfect! So delicious…thank you!
Chenée Lewis says
Wonderful! So glad to hear that!!