Looking for the best healthy homemade banana carrot muffins recipe?
You can prepare our easy banana carrot muffins at home in less than one hour.
Our recipe has modified the classic carrot raisin muffins so they are more healthy and moist. We’ve reduced the sugar and fat content without sacrificing the desired crunchy exterior and moist interior. The recipe include nutritious eggs, whole wheat flour, flax, oats, banana, raisins, carrot and milk.
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A muffin is an individual-sized, baked product most commonly associated with morning mealtime. It’s one of the most popular on-the-go breakfasts that can easily be made ahead and stored in the freezer to enjoy later.
Muffins can refer to two distinct baked goods, a part-raised unsweetened flatbread that is baked and then cooked on a griddle, and a cupcake-like sweet or savoury quickbread that is leavened with baking powder and baked in a mold.
While the most common quickbread muffins are sweetened (such as lemon blueberry muffins, mincemeat muffins and morning glory muffins), there are also savoury varieties such as jalapeno cheddar cornbread muffins.
The flatbread “English Muffin” variety is of British origin, and dates from at least the early 18th century, while the quickbread originated in Canada and America during the 19th century.
One 19th century source suggests that muffins may be related to the Greek bread maphula, a cake baked on a hearth or griddle. Culinary historians also look to the Old French mou-pain, meaning soft bread, which may have been corrupted into “mouffin.”
The word is first found in print in 1703, spelled moofin; it is of uncertain origin but possibly derived from the Low German Muffen, the plural of Muffe meaning a small cake. The expression muffin-man, meaning a street seller of muffins, is attested in a 1754 poem, which includes the line: “Hark! the shrill Muffin-Man his Carol plies…”
One of Canada’s top selling cookbooks of the 1980s was Muffin Mania, which helped popularize muffin making from Newfoundland to British Columbia. Homemade muffins were originally prepared as a healthy breakfast option, high-fibre mid-afternoon snack or low calorie dessert.
In 1997, muffins were popularized once again in Seinfeld’s now famous “The Muffin Tops,” episode. Like many muffin lovers, Elaine shared her love for only eating muffin tops. She hilariously talks about the fact that muffin stumps are not worthy of consumption as they don’t have the desirable crunchy texture. She shares the idea of opening a store that sells just muffin tops with her ex-boss and is outraged when he steals her idea.
When he offers her 30% of the profits to help his struggling business, they initially give the unused stumps to a homeless shelter. But after they get complaints about the missing muffin tops by a charity worker, they have to get rid of them elsewhere. Newman eventually takes the muffin stumps off their hands, smiling with glee!
Best Muffin Tools & Equipment
Before making a batch of Banana Carrot Muffins make sure your kitchen is outfitted with essential bakers tools.
- Mixing Bowl Set: It’s important to have a set of durable mixing bowls. We love stainless steel mixing bowls with a good grip. When making muffins you’ll typically need a large mixing bowl to sift your dry ingredients into, and a medium or small mixing bowl to beat your wet ingredients.
- Measuring Cups: Ensure you have a set of measuring cups with a flat top rather than a spout, so you can easily use a knife to level off your dry ingredients like flour and sugar.
- Measuring Spoons: We love these durable stainless steel measuring spoons that will help you accurately measure spices, baking soda and baking powder.
- Whisk: This stainless steel whisk has a great grip and is helpful when beating eggs into other wet ingredients.
- Sieve: It’s essential to have this tool in your kitchen so you can ensure all your dry ingredients are separated and don’t clump in the wet batter.
- Bakers Scale: Use this digital scale to weigh flour and other ingredients that require a weight measurement.
- Spatula: We love this rubber spatula as it also acts as a spoon so you can easily drop batter into each greased muffin cup.
- Muffin Tins: We only use silicone muffin tins as they allow you to easily remove baked muffins from the tin with minimal baking spray required.
- Baking Spray: Ensure your cupboards are stocked with baking spray so your muffins don’t get stubborn and refuse to slide out of the pan.
- Cooling Rack: A sturdy cooling rack is a must to ensure your muffins cool without falling apart or getting soggy. They need breathing space to let out the steam before storing.
- Storage Containers: We love doubling our muffin recipes so we have leftovers to store in the fridge or freezer to enjoy later.
My Family Loves Banana Carrot Muffins
One of my fondest memories growing up as a kid was waking up in the morning at our family cottage in Muskoka and smelling freshly baked muffins.
My family’s two favourite recipes were Banana Chocolate Chip Muffins and Lemon Blueberry Muffins. In the summer we’d forage for wild blueberries and incorporate them into out favourite baked goods.
For these Banana Carrot Muffins I’ve combined the best qualities of two of the world’s most famous muffin recipes. The final product tastes most like a Carrot Raisin Muffin but enjoys the additional moisture from a mashed ripe banana.
Love baking for your family? Check out our best healthy muffins for kids list!
Buying VS Making Homemade Muffins
Today, muffins are often sold at grocery stores, McDonald’s cafes and coffee shops like Starbucks and Tim Horton’s. Unfortunately most commercially prepared muffins are simply cupcakes without the icing.
Read the ingredients list and you’ll find store bought muffins are full of sugar, fat and “flavourings” rather than real fresh fruit. The excessive sugar, salt, fat and additives in commercial muffin recipes allow the grocery stores and coffee shops to extend the shelf life so they don’t go stale as quickly as a homemade muffin would.
The best way to enjoy healthy muffins is by preparing them at home, allowing you to control the proportion of ingredients. We suggest eating muffins fresh the day they are prepared. If you have any leftovers muffins pack 3-4 in a ziplock bag in your fridge and simply warm them up the next day in the oven.
Any remaining Banana Carrot Muffins should be stored in the freezer and can keep for 2-3 months. We like to double our muffin recipes when we prepare them so we have a storage of yummy muffins in the freezer that we can easily enjoy several weeks later.
Best Banana Carrot Muffins Recipe
There’s no better comfort food than a steaming and moist carrot raisin bread loaf hot out of the oven.
We prefer to prepare Banana Carrot Muffins as they are individual portions and don’t require slicing. Homemade muffins can be easily stored in the freezer to extend their shelf life and are a great on-the-go breakfast snack.
So what qualities make the best banana carrot muffins? The perfect muffin must be crunchy on the outside, well leavened so the muffin cap holds its shape and doesn’t shrink when cooled and feature a moist and light interior.
Looking to prepare healthy Banana Carrot Muffins? Baking is a science so you can’t just lower a muffin recipe’s fat and sugar content or you will bite into a chewy, hard and unappetizing product.
We have spent years substituting ingredients to find the perfect balance. Texture and flavour have not been compromised while fat and sugar has been lowered significantly.
Banana Carrot Muffins Tips
When making muffins with banana it is important to think ahead, as you can not just run to the grocery store. The best banana carrot muffins are prepared with ripe fruit. You want to purchase bananas in advance so you can let them darken, enriching their flavour.
Bananas from the grocery store are often yellow or even green, meaning they are still full of starch and natural sugars have not yet developed in the fruit. We make these muffins so often that we store ripe bananas in the freezer so we always have them on hand when overcome with cravings!
The one tip I give all muffin making beginners is to avoid over-mixing the batter. Light and fluffy muffins are made by reducing the amount of gluten in the batter. If you whip muffin batter with a beater the final product will be as hard as a hockey puck.
For best results, form a well in the dry ingredients and pour your wet ingredients inside. Using a spatula or wooden spoon, gently fold the dry ingredients into the wet ingredients. The finished batter should be fully incorporated, so be sure to scrape the bottom of the bowl so you don’t find unmixed flour. The most important rule to muffin making: when mixing, less is more!
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Banana Carrot Muffins Substitutions
Our Banana Carrot Muffins feature less oil and sugar than a classic recipe. We’ve maintained the structure and texture of the perfect muffin by adding whole wheat flour, raisins, ground flax seed and rolled oats soaked in milk.
By adding a ripe banana to this carrot muffin recipe you’re able to ensure the muffin is moist. The muffin does not have an overpowering banana flavour. It tastes more like a traditional carrot muffin. We add the ripe banana to the recipe to add pectin and moisture to the final product.
If you’re looking to prepare Banana Carrot Muffins on a whim and are missing a few ingredients at home don’t worry! You can easily substitute all-purpose flour for whole wheat and ground flax. If you’ve got some yogurt resting in the fridge feel free to add a few spoonfuls instead of all that milk (split them half and half).
Feel free to leave out the raisins if you’re not a fan. Roasted pecans, hazelnuts, walnuts, craisins, dried cherries and currants add an additional crunchy and chewy texture.
Homemade Banana Carrot Muffins
Banana Carrot Muffins Recipe
- mixing bowl
- muffin tin
- measuring spoons
- measuring cups
- cheese grater
- 1 cup white sugar
- 3/4 cup canola oil
- 2 eggs
- 1 tsp baking soda
- 1 tbsp warm water
- 1 tsp vanilla
- 1 3/4 cups whole wheat flour
- 1 tsp baking powder
- 3 tbsp ground flax
- 1/2 tsp Salt
- 1/2 cup rolled oats
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 ripe banana mashed
- 1 cup raisins
- 1 cup grated carrot
- 1/4 cup milk
- Beat sugar, oil and eggs in a large bowl with a whisk.
- Dissolve baking soda in water and add to egg mixture, along with vanilla. Mix well.
- Add flour, oats, flax, salt, baking powder, spices and mix well until moistened.
- Stir in raisons, grated carrots and mashed banana. Add milk to moisten.
- Bake at 375 F for 15-20 minutes.
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Love this recipe! We’ve made it as both loaves and muffins, and it’s delicious! One question though – how much salt does it need? We’ve sort of been guessing as it’s referenced in the instructions but not in the ingredients list. And the nutmeg and cinnamon are in the ingredients but not in the instructions. we’ve just been adding them to the dry ingredients.
Thanks for your help, and recipes!
Thanks for pointing that out and glad you enjoy the recipe. I’ve just made an update. Cheers.
You rock! Thank you 🙂