Banana Carrot Muffins

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Easy Banana Carrot Muffins are soft and moist with wholesome oats, shredded carrots, fresh bananas, and maple syrup. Easy muffins to meal prep or freeze ahead for breakfast, lunches, and snacks.

Prep Time15

Cook Time20

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 194kcal

Author: Cara Lanz

Ingredients

1 cup mashed banana 2-3 medium bananas
½ cup pure maple syrup
2 large eggs, room temperature
⅓ cup oil
2 teaspoons vanilla extract
1 cup finely grated carrots
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ teaspoons cinnamon
¾ teaspoon ground ginger
¼ teaspoon nutmeg
½ teaspoon salt
⅔ cup old fashioned rolled oats
1 ⅓ cups all-purpose flour
optional: chopped pecans or more rolled oats, for topping

Instructions

Preheat the oven to 425. Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk the mashed banana, maple syrup, eggs, oil, and vanilla extract until well combined. Add the baking powder, baking soda, salt, cinnamon, ginger, and nutmeg and stir well. Stir in the grated carrots. Add the oats and sift in the flour. Fold them in until just combined -- do not overmix.
Fill the muffin cups all the way to the top with muffin batter. If desired, sprinkle the tops with chopped pecans, oats, or raw sugar.
Bake at 425 for 5 minutes. Reduce the temperature to 350 and bake for 13-15 more minutes, or until a toothpick inserted in the center comes out clean.
The internal temperature should read 200 on a digital thermometer. Start checking on them a few minutes early to prevent overbaking.
Cool muffins in the pan for about 5 minutes, then transfer to a wire rack. Enjoy warm or room temperature.

Notes

For the best texture, grate carrots into fine shreds with the fine side of a box grater.
Be careful not to overmix or the muffins can become tough and dense.
You can fill the muffin cups all the way to the top! The initial blast at a high temperature ensures these muffins get nice and tall.

Nutrition