This recipe makes a batch of carrot banana muffins that are perfect for breakfast on the go. The muffins are soft, fluffy and full of flavour which comes from adding a little cinnamon and nutmeg.

These carrot banana muffins are so good and go great with a cup of tea or coffee. You can serve them for breakfast or as an after-dinner treat and they will satisfy any sweet tooth.

The banana and carrot flavours go well together and the combination with the cinnamon and nutmeg gives these muffins the best flavour. The muffins are not overly sweet which makes them perfect for those who do not like super sweet muffins. Each muffin contains around 193 calories so you can enjoy these muffins without taking in too many calories.

This carrot banana muffin recipe is super easy to make and only requires 25 minutes to bake in the oven. I usually make this recipe to use up overripe bananas that I have leftover to avoid throwing them away. If you have carrots in your kitchen and an overripe banana lying around then give this recipe a try.

Ingredients for Carrot Banana Muffins

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

Flour – I use self-raising flour but you can use plain or all-purpose flour with 2 teaspoons of baking powder.
Bicarbonate soda – also known as baking soda.
Salt – I use fine sea salt but you can use any salt.
Spices – a little ground cinnamon and nutmeg is used to give the muffins extra flavour.
Oil – use any unflavoured oil such as vegetable oil, canola, sunflower oil or rapeseed oil.
Sugar – I use caster sugar also known as superfine sugar.
Vanilla – use vanilla extract or vanilla bean paste.
Eggs – use room temperature eggs.
Yoghurt – you can use Greek yoghurt or natural yoghurt.
Banana – use an overripe banana for a stronger flavour.
Carrots – use fresh grated carrots.

How to Make Carrot Banana Breakfast Muffins

1. Preheat the oven to gas mark 4/350^oF/180^oC/160^oC fan and line a 12-count muffin tin with muffin cases.

2. Gather two mixing bowls and to one of the bowls add the flour, bicarbonate soda, salt, cinnamon and nutmeg then whisk them together and set aside.

3. To the second bowl, add the oil, sugar, vanilla extract, eggs and yoghurt all at one time then mix them together using a wire whisk.

4. Pour the dry ingredients into the bowl with the wet ingredients and combine well. Add and mix in the mashed banana and grated carrots.

5. Spoon the batter equally between the 12 muffin cases and bake in the oven for 23 – 25 minutes.

6. Once baked, place the muffin tin on a cooling rack for 15 minutes then remove the muffins from the tin and place them directly onto the cooling rack to completely cool.

Nutrition

Recipe Tips

Once you peel and grate the carrots, place them in some kitchen towel and squeeze to remove excess liquid. The grated carrots should weigh around 125g initially then around 110g once the excess water is removed.

Storage

Store these muffins in an airtight container and store at room temperature for up to 6 days.

You can also freeze these muffins for up to 3 months.

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Carrot Banana Muffins

This recipe makes a batch of carrot banana muffins that are perfect for breakfast on the go. The muffins are soft, fluffy and full of flavour which comes from adding a little cinnamon and nutmeg.

Prep Time10

Cook Time23

Total Time33

Author: Andrea

Yield: 12 servings

Calories: 193kcal

Ingredients

250g self-raising flour or plain flour with 2 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon bicarbonate soda
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
60ml vegetable oil
130g caster sugar
1 teaspoon vanilla extract
2 medium eggs
100g greek yoghurt
1 large overripe banana mashed
110g carrots grated or shredded (read 'recipe tips' above)

Instructions

Preheat the oven to gas mark 4/350^oF/180^oC/160^oC fan and line a 12-count muffin tin with muffin cases.
Gather two mixing bowls and to one of the bowls add the flour, bicarbonate soda, salt, cinnamon and nutmeg then whisk them together and set aside.
To the second bowl, add the oil, sugar, vanilla extract, eggs and yoghurt all at one time then mix them together using a wire whisk.
Pour the dry ingredients into the bowl with the wet ingredients and combine well. Add and mix in the mashed banana and grated carrots.
Spoon the batter equally between the 12 muffin cases and bake in the oven for 23 – 25 minutes.
Once baked, place the muffin tin on a cooling rack for 15 minutes then remove the muffins from the tin and place them directly onto the cooling rack to completely cool.