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–+ servings
Close-up of several carrot banana muffins, some whole and some cut open, showing a dense, textured interior with visible nuts, raisins, and shredded carrots.

Carrot Banana Muffins

Yield: 12 carrot muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
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.

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
    A hand whisks eggs, grated carrots, and mashed banana in a clear glass bowl on a marble surface—fresh ingredients for delicious carrot banana muffins.
  • 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
    A hand stirs a mixture of oats, raisins, grated carrots, and batter in a glass bowl on a marble countertop—perfect for making wholesome carrot banana muffins.
  • 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.
    A muffin tin holds twelve paper liners filled with unbaked carrot banana muffins batter, with hands holding each side of the tin on a marble surface.
  • Let them cool for 5 minutes in the muffin pan then remove them and let them cook completely on a cooling rack.
    Eleven carrot banana muffins with a brown, textured top are cooling on a wire rack placed on a marble surface.

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.
Serving: 1 muffin, Calories: 272kcal, Carbohydrates: 21g, Protein: 7g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 62mg, Sodium: 226mg, Potassium: 315mg, Fiber: 5g, Sugar: 4g, Vitamin A: 1887IU, Vitamin C: 3mg, Calcium: 52mg, Iron: 2mg