When you make these banana carrot muffins you get the best of both worlds. It’s like the best combo of banana bread and carrot cake that you can imagine. Best of all they are made with healthy ingredients and are vegan and dairy free!

I love sneaking veggies in through muffins. Not only does it add nutrition, but if you have picky eaters, they won’t even be able to detect them ( like in these Spinach Banana Muffins and Veggie Egg Muffins For Babies)

These moist and fluffy muffins are so delicious and make the best breakfast on the go or afternoon snack for the whole family.

You already know my POV on muffins, but if you are new here, let me explain. Making them in batches is a lifesaver because they freeze so well. You can thaw them overnight in the fridge or toss in your bag before you leave the house and BOOM, ready to devour when eating time rolls around.

I made these regular sized, but you could also bake them in a mini pan for a cuter version!

Ingredients Needed

white whole wheat flour
baking powder
baking soda
salt
cinnamon
coconut sugar
brown sugar
coconut oil – melt it and allow it to cool before pouring it in the batter
unsweetened applesauce
flax eggs – room temperature (1 flax egg = 1 tbsp ground flaxseed mixed with 3 tbsp water. Let it sit for 5 minutes)
vanilla extract
Carrots – finely shred your own or grab a prepackaged bag from the produce section
mashed bananas – the riper they are the more natural sweetness the muffins will have

Totally optional but so delicious – sprinkle with chopped nuts before baking

How to Make Healthy Banana Carrot Muffins

Line the muffin pan with liners or grease with non-stick cooking spray and preheat the oven to 400 degrees.

Whisk together 2 tablespoons of flaxseed with 6 tablespoons of water and let it sit for 5 minutes to make the flax eggs.

In a large mixing bowl, combine the flour, baking powder and soda, salt, coconut sugar, cinnamon, and brown sugar, then set aside.

Whisk together the cooled melted coconut oil, applesauce, flax eggs and vanilla in a separate bowl.

Stir the wet ingredients into the dry until incorporated. Fold in the mashed bananas and shredded carrots until fully combined.

Transfer the batter into the muffin cups, filling them ⅔ of the way full. If you are using nuts, sprinkle them on top.

Bake for 18-20 minutes or until a toothpick comes out clean.

Allow the muffins to cool for a couple of minutes in the pan before transferring them to a cooling rack.

Tips for Making

Be sure to not over-mix your batter. This will cause dry and tough muffins.
Store cooled muffins in an airtight container on the counter for 1-2 days or in the fridge.
Freeze once they are cooled for up to 1 month. Thaw in the fridge overnight or at room temperature before serving.
If you wanted, you could also make an oat or streusel topping and add before baking.
Fold in nuts or raisins directly in the batter if desired.

More Healthy Muffin Recipes You’ll Love:

Banana Carrot Muffins (Vegan, Dairy Free)

5 from 1 vote

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Course Breakfast, Snack

Cuisine American

Ingredients

1 1/2 cup white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup coconut sugar
2 tbsp brown sugar
1/4 cup coconut oil melted and cooled
1/4 cup unsweetened applesauce
2 flax eggs room temperature (1 flax egg = 1 tbsp ground flaxseed mixed with 3 tbsp water. Let it sit for 5 minutes)
1 teaspoon vanilla extract
1 cup carrots finely shredded (~2 medium)
3/4 cup mashed bananas ~2 large
Optional: sprinkle with chopped nuts before baking

Instructions

Pre-heat oven to 400. Line 12 muffin tins with parchment or silicone muffin liners. Spray with cooking spray if not using silicone liners.
Make your flax eggs and set aside.
In a large mixing bowl, stir together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, coconut sugar, and brown sugar. Set aside.
In a separate medium bowl, whisk together the melted coconut oil (slightly cooled), applesauce, flax eggs, and vanilla. Stir the wet ingredients into dry ingredients until just incorporated. Gently stir in the shredded carrot and mashed banana until fully combined, but don’t overmix.
Scoop batter into muffin tins, approximately 2/3rds full. Optional: sprinkle with chopped nuts before baking. Bake the muffins for 18-20 minutes until muffins bounce back when lightly touched and/or a toothpick comes out clean.
Let the muffins cool in the pan for 2-3 minutes before transferring to a wire rack. Serve once the muffins are cool enough to handle, yet still warm. Let any leftovers cool completely and store in an airtight container at room temperature for 1-2 days, or in the fridge.