Dinner

Banana Carrot Muffins Recipe

BySophie Carsel December 25, 2025December 25, 2025

Introduction

These Banana Carrot Muffins combine natural sweetness with warm spices for a deliciously moist treat. Perfect for breakfast or a snack, they’re gluten-free and made without refined sugar.

The image shows a round, golden-brown muffin with a slightly rough, crispy top sitting on a small white plate. There is a silver fork next to the muffin with some crumbs on its tines. Nearby, another white plate holds two smaller, irregularly shaped pieces of the muffin, revealing a moist, orange-speckled inside that looks soft and crumbly. A white bowl at the bottom right contains bright orange shredded carrot, contrasting with the neutral tones of the muffin and plates. The scene is set on a white marbled surface with a few crumbs scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Banana, mashed
2 Large Eggs
1/3 cup Coconut Oil, melted
1 teaspoon Vanilla Extract
1/3 cup Pure Maple Syrup
2 tablespoons Molasses
1 1/2 cups Gluten-Free Flour
1 teaspoon Baking Soda
1 tablespoon Ground Cinnamon
1/2 teaspoon Ground Ginger
1 cup Carrot, grated

Instructions

Step 1: Preheat the oven to 375 degrees F (190 degrees C). Spray a muffin pan with nonstick spray.
Step 2: Squeeze out all excess moisture from the grated carrot.
Step 3: In a mixing bowl, combine the mashed banana, eggs, melted coconut oil, vanilla extract, maple syrup, and molasses. Stir well.
Step 4: Add the gluten-free flour, baking soda, ground cinnamon, and ground ginger to the wet ingredients. Stir until just combined.
Step 5: Fold in the grated carrot gently.
Step 6: Transfer the batter to the prepared muffin pan, filling each cup almost to the top.
Step 7: Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Remove the muffins from the oven and let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra texture, mix in chopped walnuts or raisins before baking.
Use regular flour instead of gluten-free for a different texture, if preferred.
Make sure to squeeze the grated carrot well to avoid soggy muffins.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving.

How to Serve

The image shows a close-up of a golden-brown baked muffin with an uneven, rough texture on a white plate, accompanied by a silver fork resting on the edge. Nearby, a white plate contains a triangular piece of the same muffin, revealing an inside mix of light brown crumb with shredded orange carrot pieces visible. To the side, a white bowl holds bright orange shredded carrots, and another white plate has a small bite of the muffin beside a knife with white spread on its tip. All dishes sit on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the coconut oil with another oil?

Yes, you can use vegetable oil or melted butter as alternatives, but coconut oil adds a subtle flavor that complements the muffins well.

Are these muffins suitable for kids?

Absolutely! They’re naturally sweetened and made with wholesome ingredients, making them a great option for children’s snacks or breakfasts.