Carrot Banana Muffins (Sugar-Free!)

These carrot muffins are naturally sweetened with bananas and loaded with carrots, almond flour, walnuts, coconut, and raisins. You won’t find any grains in this sugar-free muffin recipe. They are super simple to make, freeze well, and are great to have on hand for quick snacks and breakfast on the go.

These carrot muffins are the kind of recipe I come back to again and again. They’re tender, slightly sweet, and perfectly spiced, with just the right amount of carrot shred in every bite. Whether it’s for breakfast on a busy morning or tucked into a lunchbox, they always hit that cozy, home-baked spot.

I love that they’re both comforting and a little bit clever — you get the warmth of cinnamon and the sweetness of carrots without too much fuss. They’re moist, not too sweet, and have a crumb that’s soft with just a touch of structure, so they feel substantial without being heavy.

These muffins are also surprisingly versatile. My family loves them as written, but they’re great warmed for a moment in the toaster oven or microwave, spread with a bit of butter or cream cheese if you’re feeling indulgent. They’re the kind of go-to baked good that feels special and homemade, even on the busiest of days.

Reasons we love these carrot muffins

1. They taste so much like our favorite carrot cake recipe.
2. They’re made with ingredients that are all firmly in the breakfast category. Think bananas, nuts, and eggs.
3. Made in 1 bowl to make life easy.
4. Freezer-friendly and will last the work/school week in a bag on your counter. Hello, easy breakfast!
5. Filling enough to keep you going until lunch!

Tap stars to rate!

4.84 stars (56 ratings)

Carrot Banana Muffins

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

Rate Recipe Print

• Pin

SaveSaved!

Add us as a preferred source

These carrot banana muffins are naturally sweetened with bananas and loaded with carrots, almond flour, walnuts, coconut, and raisins. You won't find any grains in this sugar-free muffin recipe. They are super simple to make, freeze well, and are great to have on hand for quick snacks and breakfast on the go.

12

Ingredients

• ▢ 2 medium ripe bananas (mashed)
• ▢ 1 cup grated carrots
• ▢ 2 tablespoons coconut oil ( melted)
• ▢ 4 large eggs
• ▢ 1 cup almond flour (almond meal)
• ▢ 2 teaspoons vanilla
• ▢ 2 teaspoons ground cinnamon
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon EACH: ground allspice, ginger, cloves, and sea salt
• ▢ 1 cup EACH: shredded unsweetened coconut, chopped walnuts, and raisins

Instructions 

• Preheat your oven to 350 degrees Fahrenheit. Line a 12-cup muffin tray with liners. Mash the bananas in a large mixing bowl. Add the carrots, oil, and eggs and whisk to combine.
  2 medium ripe bananas, 1 cup grated carrots, 2 tablespoons coconut oil, 4 large eggs
  
• Add the almond flour, vanilla, cinnamon, baking soda, allspice, ginger, cloves, and salt and whisk once more. Stir in the coconut, walnuts, and raisins.
  1 cup almond flour, 2 teaspoons vanilla, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, ½ teaspoon EACH: ground allspice, ginger, cloves, and sea salt, 1 cup EACH: shredded unsweetened coconut, chopped walnuts, and raisins
  
• Divide the batter between the muffin cups, filling them all the way to the very top. Bake for 25-30 minutes, or until a toothpick inserted into one of the muffins comes out clean.
  
• Let them cool for 5 minutes in the muffin pan then remove them and let them cook completely on a cooling rack.
  

Video

Notes

To make some honey cream cheese frosting, whip 2 tablespoons of softened cream cheese with 1 tablespoon of honey.

If you try to peel off the muffin liners before the muffins are cool, they will stick together. Wait until the muffins have cooled properly and they will peel off easily.

Nutrition

Serving: 1 muffin, Calories: 272kcal (14%), Carbohydrates: 21g (7%), Protein: 7g (14%), Fat: 20g (31%), Saturated Fat: 8g (50%), Polyunsaturated Fat: 5g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 62mg (21%), Sodium: 226mg (10%), Potassium: 315mg (9%), Fiber: 5g (21%), Sugar: 4g (4%), Vitamin A: 1887IU (38%), Vitamin C: 3mg (4%), Calcium: 52mg (5%), Iron: 2mg (11%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

More grain-free muffin recipes

40 minutes mins

Paleo Breakfast Muffins

40 minutes mins

Paleo Blueberry Muffins (made with almond flour!)

30 minutes mins

Chocolate Almond Flour Muffins

45 minutes mins

Paleo Apple Muffins