Easy Carrot Banana Muffins – Kid-Friendly and Lower Sugar
The bananas on your counter have officially crossed the point of no return, speckled, soft, and perfect for baking. But instead of the usual banana bread, this recipe is something a little more interesting and packed with more nutrients.
These carrot banana muffins come together easily, bake in under 30 minutes, and taste great.
Why You'll Love This Recipe
Whether you're using up produce that's seen better days or just want a better grab-and-go snack or breakfast, this recipe is calling your name.
The sweetness here comes mostly from the bananas, which means you can keep added sugar low without the muffins tasting like they're missing anything. The riper your bananas, the less additional sugar you need to add.
These muffins are also super customizable. You can fold in chocolate chips, walnuts, or raisins.
If you're someone who likes to meal prep, these muffins work great as a make-ahead recipe
Ingredients
Whole wheat flour: gives these muffins a hearty, slightly nutty base with more fiber than all-purpose.
Baking powder and baking soda: both are needed to give the muffins enough lift, especially since vegan baking doesn't use eggs.
Salt: just enough to balance the sweetness and bring out the spices.
Pumpkin pie spice: It has cinnamon, nutmeg, ginger, and clove in one simple scoop.
Lemon juice + soy milk: combined, these two create a quick dairy-free buttermilk that helps activate the baking soda and keeps the crumb tender.
Banana: is on double duty for this recipe. It adds natural sweetness and moisture, and because of its starchy, binding texture, it completely replaces the egg in this recipe.
Carrots and zucchini: two vegetables, neither one overpowering. Carrots add subtle sweetness and texture; zucchini melts into the batter and adds moisture without changing the flavor at all.
Walnuts (optional): adds crunch and a dose of healthy fats if you want a little more texture.
Expert Tips
Baking is a science, and these are some tips that can help you get the perfect muffin every time.
Don't overmix the batter. Once the wet and dry ingredients come together, fold just until combined. Overmixing develops the gluten in the flour and is the most common reason muffins turn out dense instead of tender.
Let the vegan buttermilk sit. Give the soy milk and lemon juice the full 5 minutes to curdle before adding it to the batter. This reaction is what helps activate the baking soda and gives the muffins their lift.
Use a very ripe banana. The spottier the better. A ripe banana is sweeter, softer, and binds the batter more effectively than one that's still yellow.
Fill the cups ¾ full. It's tempting to fill them to the top for a bigger muffin, but ¾ full gives them room to dome properly without overflowing.
Let them cool before cutting in. The muffins continue to set as they cool. Give them at least 10 minutes on the wire rack before digging in.
Nutrition Highlights
These muffins are a nice breakfast option when paired with a protein like peanut butter, and as a registered dietitian, I want to give you the real picture of their health benefits.
Whole wheat flour means you're getting more fiber per muffin than in a standard bakery muffin. Fiber slows digestion, keeping you fuller longer and helping prevent blood sugar spikes and crashes that often follow a carb-heavy breakfast without fiber or protein.
Carrots and zucchini add to that fiber total while also bringing in vitamins like vitamin A and vitamin C. And because they are baked into the muffin, they are easy to eat.
Avocado oil is a source of monounsaturated fats, the same heart-healthy fats found in olive oil, which also help your body absorb fat-soluble vitamins, such as vitamin A in carrots.
Recipe
Easy Carrot Banana Muffins - Kid-Friendly and Low Sugar
Ingredients
- 1 ½ cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon lemon juice
- ½ cup soy milk cold
- 2 medium banana replaces egg
- 1 cup carrots grated ~2 carrots
- ½ cup zucchini grated
- ⅓ cup maple syrup
- ⅓ cup avocado oil or you can use applesauce
- 2 teaspoons vanilla extract
- ⅔ cups chopped walnuts optional
Instructions
- Preheat your oven to 350°F and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a small bowl, combine the soy milk and lemon juice. Let it sit for 5 minutes to create a vegan "buttermilk."
- In another bowl, mash the banana until smooth. Add the shredded carrots, shredded zucchini, maple syrup, avocado oil, and vanilla extract. Mix until well combined.
- Pour the soy milk mixture into the banana-carrot mixture and stir to combine.
- Gradually fold the wet ingredients into the dry ingredients until just combined. If using, fold in the walnuts.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Frequently Asked Questions
How ripe should the bananas be? The riper the better. You want bananas that are heavily speckled or fully brown. At that stage they're sweeter, softer, and mash more easily. A banana that's still mostly yellow won't add as much natural sweetness and won't bind the batter as well.
Can I use all-purpose flour instead of whole wheat? Yes, all-purpose flour works as a 1:1 swap. The muffins will have a slightly lighter texture and a more neutral flavor. You can also use a 1:1 gluten-free flour blend if needed.
Can I skip the zucchini? Yes, though it does add moisture to the batter. If you leave it out, the muffins will still work but may be slightly less tender. You could add an extra tablespoon or two of soy milk to compensate.
How should I store these? Store in an airtight container at room temperature for up to three days, or in the fridge for up to a week. They also freeze well too. Wrap them individually and freeze for up to three months. Thaw overnight or microwave for about 30 seconds.
The Last Bite
These carrot banana muffins are a quick, easy breakfast made with simple ingredients.
If you make them, I'd love to hear how they turned out. Did you add walnuts? Try a different flour? Leave a comment below and let me know, and if you share them on Instagram, tag me so I can see your version.
