Easy Banana Carrot Cake Muffins

This banana carrot cake muffin recipe combines the best of both worlds, bringing together the natural sweetness of ripe bananas and the rich, spiced flavor of carrot cake. These muffins are made with simple, wholesome ingredients that create a delightful treat for breakfast or as a snack. The addition of cinnamon, vanilla, and a touch of nutmeg enhances the flavor, while the grated carrots add a subtle texture that pairs beautifully with the soft banana base. Easy to make and full of flavor, these banana carrot cake muffins are sure to become a favorite in your baking rotation.

Why You’ll Love This Recipe

• Packed with Nutrients: The combination of bananas and carrots adds a good dose of vitamins, fiber, and antioxidants, making these muffins a nutritious choice for growing kids.
• Easy to Make: This simple recipe requires minimal ingredients and steps, perfect for busy parents looking to whip up a quick and delicious treat.
• Great for Lunchboxes: These muffins are an ideal addition to school lunches, offering a wholesome snack that’s easy to pack and portable.

Ingredients You’ll Need For These Banana Carrot Cake Muffins

• Flour: The base of these muffins, providing structure and texture to hold everything together.
• Baking Powder: Helps the muffins rise and become light and fluffy as they bake.
• Baking Soda: Works with the acid in the bananas and maple syrup to help the muffins rise and create a tender crumb.
• Cinnamon: Adds a warm, comforting spice that complements the sweetness of the bananas and carrots.
• Nutmeg: A subtle spice that enhances the flavor profile, adding depth to the banana carrot combination.
• Salt: Balances the sweetness and enhances all the other flavors in the muffins.
• Vanilla: A splash of vanilla adds a sweet, aromatic undertone, enhancing the overall flavor of the muffins.
• Eggs: Provide moisture and help bind the ingredients together, creating a soft, cohesive texture.
• Maple Syrup: Adds a natural sweetness and rich flavor that pairs beautifully with the bananas and carrots.
• Brown Sugar: Offers a deeper, molasses-like sweetness that complements the other ingredients while contributing to the muffins’ moisture.
• Carrots: The key vegetable in this recipe, grated carrots add moisture, subtle sweetness, and a nutritious boost to the muffins.
• Bananas: The main source of sweetness and moisture, overripe bananas give these muffins a soft texture and rich flavor.

How to Make This Recipe

To start, preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.

In a large bowl, whisk together the dry ingredients: of flour, baking powder, baking soda, cinnamon, nutmeg, and a pinch of salt. Set this mixture aside.

Then move onto shredding your carrots on the small shred side of the food shredder. Then In another bowl, mash the bananas first, then whisk together the rest of the wet ingredients: Eggs, vanilla extract, maple syrup, brown sugar, oil and your shredded carrots .

Once the wet ingredients are fully combined, gently fold in the dry ingredients using a spatula until just incorporated—be careful not to overmix, as this can affect the texture of the muffins.

Spoon the muffin batter into the prepared cupcake tin, filling each liner about ½ inch from the top. This recipe makes about 16 muffins, so be sure to distribute the batter evenly. For an added touch, you can optionally sprinkle a bit of sugar on top of each muffin before baking for a delightful crunch and extra sweetness.

Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Once baked, allow the muffins to cool slightly before serving. These muffins are soft, flavorful, and sure to be a hit with kids!

Storage Tips for These Banana Carrot Cake Muffins

• Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days. This will help maintain their moisture and softness.
• Refrigeration: If you want to keep the muffins fresh for longer, store them in an airtight container or resealable bag in the fridge. They can last for up to a week this way, but they may lose a bit of moisture. To revive them, simply warm them in the microwave for a few seconds.
• Freezing: Allow the muffins to cool completely, then wrap each muffin individually in plastic wrap or foil and place them in a freezer-safe bag. They can be frozen for up to 3 months. When you’re ready to enjoy one, simply thaw it at room temperature or warm it up in the microwave for a quick snack.

Common FAQ’s for this Recipe

• Can I substitute the brown sugar for something else?
  Yes, you can use white granulated sugar or coconut sugar as a substitute. However, brown sugar adds a richer, molasses-like flavor, so using a substitute might slightly alter the taste of the muffins.
• Can I use something other than maple syrup?
  If you don’t have maple syrup, you can substitute with honey, agave syrup, or even granulated sugar. Just keep in mind that the flavor and sweetness might slightly vary.
• Can I replace the oil with something healthier?
  Yes, you can substitute the vegetable oil with coconut oil or even applesauce for a lighter version. Applesauce will also make the muffins a bit more moist.
• Can I add nuts or raisins to these muffins?
  Absolutely! Feel free to add ½ to 1 cup of chopped walnuts, pecans, or raisins to the batter for extra texture and flavor.
• Can I double the recipe?
  Yes, you can easily double the recipe to make more muffins. Just be sure to adjust the baking time slightly if necessary, but always check with a toothpick to ensure they’re fully baked.

Other Recipes I Think You Might Like

• Chai Tea Latte Muffins – With Crumble Topping
• 5-Minute Microwave Carrot Cake in A Mug
• Baked Coffee Donuts with a Creamer Glaze
• Easy Banana Blueberry Lemon Bread
• Banana Blueberry Oatmeal Muffins
• The Best Apple Chai Spiced Sponge Cake