These Carrot and Banana Muffins are so moist and delicious. They're super easy to make, with the best crumble topping, and bake in under 30 minutes. These muffins make the most fantastic breakfast, brunch or dessert recipe, with no mixer required.
This combination might sound a little weird, but it's really the best of both worlds. It's like moist banana bread meets scrumptious carrot cake in one muffin.
The crumble topping adds a second layer of flavor and texture to these muffins, which is incredible!
If you love easy muffin recipes, try these White Chocolate Raspberry Muffins and Mini Chocolate Chip Muffins too.
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Why You'll Love This Recipe:
- Quick and Easy Prep. This recipe takes a short time to prep and less than 30 minutes to bake. Plus, the batter is really easy to whip up with no mixers required.
- Versatile. This is a great recipe for breakfast, brunch or dessert.
- Makes 12 Muffins. This yields 12 muffins, which means you can save some for an easy breakfast for busy weekdays or take them to a party!
- A Year Round favorite. I especially love these muffins in Spring for the carrots, but these ingredients are available year round at the grocery store and easy to find.
For more banana recipes, try this Strawberry Banana Smoothie Bowl and Banana Peach Smoothies.
Ingredients:
Carrots: Grated fine and bring in moisture that helps make soft and moist cupcakes.
Bananas: Bring in moisture along with the carrots. I highly recommend using really ripe bananas, almost to the point where they are ready to throw out, because they are softer, mash easier and add sweetness.
Flour: All purpose flour is used for this recipe and it's fantastic for cookies, muffins, cakes, etc.
Baking Powder: Assists with the rising in the muffins.
Sugar: A combination of white sugar and brown sugar is used to bring in the best from both. The brown sugar is also used in the crumble topping for its texture and molasses flavors.
Butter: Melted and cooled to make this an easier one bowl type of recipe versus having to cream together the butter and sugars in a stand mixer and later adding the dry ingredients. It simplifies the prep work a bit.
Spices: Nutmeg and Cinnamon are used for those warm spices typically found in banana bread and carrot cake.
Tulip Muffin Liners: These are great to use instead of cupcake liners because you don't have to worry as much about oddly shaped muffin tops or overflowing because they are taller and much more forgiving.
*A list of the full ingredients and quantities can be found in the recipe card below.
Substitutions and Variations:
Want nuts in the recipe? Add ¼ cup of chopped pecans or walnuts into the batter or into the crumble topping.
How to Make Carrot and Banana Muffins:
Step 1: Preheat the oven to 375 degrees. Peel and mash the bananas with the back of a fork until pureed and set aside.
Step 2: Make the Crumble Topping: Whisk ¼ cup of brown sugar, ½ cup flour and 2 teaspoons of cinnamon. Pour in 3 tablespoons of cooled melted butter and mix together with a fork until crumbles start to form. Set aside.
Step 3: In a large bowl, whisk together 1.5 cups of flour, salt, baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, granulated sugar and ½ cup brown sugar.
Step 4: Stir in eggs, vanilla, and melted butter.
Step 5: To complete the muffin batter, stir in the shredded carrot and mashed banana until combined.
Step 6: Line a 12 count muffin pan with tulip muffin liners and fill each level with pan. Note: If using cupcake liners, only fill ¾ of the way full to prevent overflowing. This will result in a few extra muffins.
Step 7: Next, sprinkle the crumble topping over the top surface of each muffin. Bake for 24-28 minutes until the centers are fully cooked.
Step 8: Allow the muffins to cool for 20 to 30 minutes and enjoy!
Expert Tips:
- Use really ripe bananas. If they're not ripe, wait a day or two to make the recipe and it will taste so much better.
- Make sure to allow the butter to cool to room temperature before adding it to the bowl.
- Don't over mix the batter. This can result in drier muffins.
- Leave the moisture the carrots in the bowl. Straining or patting dry isn't necessary.
- Use the toothpick test to determine if the muffins are finished by poking a toothpick down into the middle center of one muffin. When pulled out there should be no wet batter, just crumbs.
For more fruit desserts, try this Raspberry Lemon Loaf, Blueberry Pound Cake and Peach Mango Pie.
Recipe FAQs:
Do not over mix the batter! Stir only until combined.
Allow the muffins to cool to room temperature, then store in ziplock bags or a sealed container. Make sure they are at room temperature and not at all hot, or the moisture will get trapped in the bag and give them a wet texture.
Yes! Vacuum seal for the best results and use within 3 months. Thaw at room temperature. If you prefer them warm, pop them in the oven or microwave.
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Recipe
Carrot and Banana Muffins
- Total Time: 1 hour
- Yield: 12 muffins 1x
Description
These Carrot and Banana Muffins are so moist and delicious. They're super easy to make, with the best crumble topping, and bake in under 30 minutes.
Ingredients
Crumble Topping:
- ¼ cup brown sugar, packed
- ½ cup all purpose flour
- 2 teaspoons ground cinnamon
- 3 tablespoons salted butter, melted and cooled
Muffin Batter
- 1 and ½ cup all purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¾ granulated sugar
- ½ cup brown sugar, packed
- 2 eggs
- ½ cup salted butter, melted and cooled to room temperature
- 1 teaspoon vanilla extract
- 2 ripe bananas
- ½ cup carrot, finely grated (about 1 large carrot)
Instructions
- Preheat the oven to 375 degrees. Peel and mash the bananas with the back of a fork until pureed and set aside.
- Make the Crumble Topping: Whisk ¼ cup of brown sugar, ½ cup flour and 2 teaspoons of cinnamon. Pour in 3 tablespoons of melted butter and mix together with a fork until crumbles start to form. Set aside.
- In a large bowl, whisk together 1.5 cups of flour, salt, baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, granulated sugar and ½ cup brown sugar.
- Stir in eggs, vanilla, and melted butter.
- To complete the muffin batter, stir in shredded carrot and mashed banana until combined.
- Line a 12 count muffin pan with tulip muffin liners and fill each level with pan. Note: If using cupcake liners, only fill ¾ of the way full to prevent overflowing. This will result in a few extra muffins.
- Sprinkle the crumble topping over the top surface of each muffin. Bake for 24-28 minutes until the centers are fully cooked.
- Allow the muffins to cool for 20 to 30 minutes and enjoy!
Notes
- Use really ripe bananas. If they're not ripe, wait a day or two to make the recipe.
- Make sure to allow the butter to cool to room temperature before adding to the bowl.
- Don't over mix the batter. This can result in drier muffins.
- Leave the moisture the carrots in the bowl. Straining or patting dry isn't necessary.
- Use the toothpick test to determine if the muffins are finished by poking a toothpick down into the middle center of one muffin. When pulled out there should be no wet batter, just crumbs.
- Prep Time: 15 minutes
- Cooling Time: 20 minutes
- Cook Time: 25 minutes
- Category: breakfast
- Method: bake
- Cuisine: American
Lisa
My new favorite muffins! These are so good. I ate almost the whole batch!
Tara Smithson
I'm obsessed! I think I ate 10 in a few days:)