These Banana and Carrot Muffins are about to become your new breakfast favorite! Imagine the sweetness of mashed bananas, a touch of buttery goodness, and the crunch of ground walnuts all wrapped into one delicious bite. The grated carrots sneak in some veggie goodness (your kids will never know), and a sprinkle of cinnamon brings everything together. These muffins are easy to whip up with simple ingredients like oats, a splash of milk, and a little baking powder to keep them light and fluffy. Sweetened with Splenda, they’re perfect for a guilt-free treat that’s as good for you as it is delicious!
Ingredients for Banana and Carrot Muffins
- Oats: Say goodbye to regular flour—oats are here to make these muffins hearty, wholesome, and packed with fiber. Plus, they give that rustic texture that makes you feel like you’re making healthier choices (even if you eat five muffins in one sitting).
- Mashed Bananas: Got a couple of spotty bananas that are about to go rogue? Perfect! Mashed bananas are not only a natural sweetener, but they also make these muffins super moist. Plus, using overripe bananas makes you feel like you’re saving the planet—one banana at a time.
- Butter: Let’s be real, muffins without butter just don’t hit the same. It adds that rich, creamy goodness we all love. And no, you can’t substitute butter with willpower—trust me, I’ve tried.
- Splenda: We’re keeping things sweet but light. Splenda steps in to do the sugar job without the sugar crash later. Your sweet tooth will thank you, and you can still feel good about grabbing that second (or third) muffin.
- Carrot: The secret veggie hero! Carrots bring natural sweetness and moisture, making these muffins both sneaky healthy and super soft. Bonus points: you can tell yourself you’re basically eating a salad.
- Milk: Any milk will do—almond, oat, cow, whatever’s in the fridge. It’s just here to help bind everything together and make sure these muffins aren’t dry disasters.
- Baking Powder: The magic behind the fluff. Without it, you’d be left with sad, flat muffins. No one wants that.
- Cinnamon: The warm spice that gives these muffins that little something extra. You’ll catch a whiff of it in the kitchen, and before you know it, you’ll be eating muffins straight from the oven.
- Ground Walnuts: For that perfect crunch factor! Not only do walnuts add a nice texture contrast, but they also sneak in some healthy fats. Because, you know, balance—especially when it comes to muffins.
Frequently Asked Question
- Can I use regular sugar instead of Splenda?
- Absolutely! If you’re not a fan of Splenda or prefer the classic taste of sugar, feel free to swap it in using the same amount. You won’t mess up the recipe, just adjust based on how sweet you like your muffins. No judgment here if you want them extra sweet!
- Do I need to peel the carrots?
- You don’t have to peel them, but peeling gives a smoother texture in the muffins. If you're into the rustic, earthy vibes, leave the peel on for some extra nutrients. Either way, it won’t change the deliciousness—just your texture preference.
- Can I use almond or soy milk instead of regular milk?
- Absolutely, go ahead and use almond milk, soy milk, oat milk, or whatever’s in your fridge. As long as it’s unflavored, it’ll work just fine. These muffins are pretty flexible when it comes to dairy or non-dairy swaps.
- What if I don’t have walnuts?
- No walnuts? No problem! You can easily substitute with pecans, almonds, or even skip the nuts altogether if you’re not feeling nutty. Want to keep it interesting? Try sunflower or pumpkin seeds for a fun crunch.
- Do I need a mixer for this?
- Nope! No need to dust off the fancy equipment. This recipe is simple—just a bowl, spoon, and some muscle power to mix it all up. Keep it old-school and save yourself some cleanup time.
- Can I freeze these muffins?
- Yes, you can! These muffins freeze beautifully, so make a big batch and stash some away for later. Just let them thaw at room temp or pop them in the microwave when you’re ready for a quick, healthy snack. Perfect for those days when you’re in a hurry!
- What’s the deal with oats—can I substitute flour?
- You can, but oats are what make these muffins extra hearty and filling. If you want to use flour, go ahead, but you’ll lose a bit of that rustic, chewy texture. Oats also give it that nice boost of fiber—so stick with them if you want a more wholesome option.
- Why bananas and carrots?
- Bananas add natural sweetness and keep the muffins moist without the need for tons of sugar. Plus, they’re great for using up those overripe bananas sitting on your counter. Carrots? They’re the sneaky veggie boost that adds a little crunch and makes you feel good about eating muffins for breakfast!
- Can I add other mix-ins?
- Oh yeah! Chocolate chips, raisins, shredded coconut—anything goes. You could even get wild and throw in some dried cranberries or a handful of seeds. Whatever your taste buds are craving, go for it.
- How long do they last?
- Stored in an airtight container, these muffins will stay fresh for about 3-4 days. But let's be real—they're so good, they’ll probably be gone by day two. If by some miracle you have leftovers, toss them in the freezer for later!
Tips and Tricks for Perfect Banana and Carrot Muffins
- Bananas on the brink? Perfect!: You know those bananas that are looking a little sad and spotty? They’re actually muffin gold. The riper they are, the sweeter and more flavorful your muffins will be. So don’t toss them—mash them up and watch your muffins turn out moist and naturally sweet.
- Don’t skip the oats: Oats give your muffins a hearty texture that makes them feel substantial, not like a snack you’ll forget about 10 minutes later. Plus, oats are packed with fiber, so these muffins are basically a health win disguised as breakfast.
- Grate those carrots fine: The key to getting that perfect balance between banana and carrot is to finely grate the carrots. This way, they mix seamlessly into the batter and add moisture without making the muffins feel too chunky. No one wants a muffin with an unexpected carrot chunk surprise.
- Melt that butter: Melted butter incorporates into the batter much more easily than cold or softened butter, and it gives the muffins a richer flavor. It’s like adding a bit of magic that makes everything taste better.
- Splenda swap: If you're trying to cut down on sugar but still want that sweet muffin experience, Splenda is your friend. You get the sweetness without the sugar crash, and honestly, no one will even notice. It’s our little secret.
- Milk matters: Whether you're using almond milk, oat milk, or good ol' dairy, unflavored milk helps bring everything together. Whole milk adds a touch of extra creaminess, but really, any unflavored milk you’ve got in the fridge works.
- Cinnamon power: Cinnamon isn’t just a side note here—it’s the flavor hero that ties the whole banana-carrot combo together. Don’t hold back! A generous sprinkle adds warmth and a little something extra that’ll make your muffins sing.
- Don’t overmix: The biggest muffin sin is overmixing. Stir the ingredients just enough to combine, and then stop. Overmixing leads to dense, tough muffins, and we’re going for light and fluffy. So, less is more when it comes to mixing.
- Ground walnuts = crunch factor: Ground walnuts add that perfect crunchy texture to every bite. Fold them into the batter for a little hidden crunch, and sprinkle some on top before baking to give the tops a nutty, crispy edge.
- Bake with care: Muffins are sensitive little things, so keep an eye on them during the last few minutes of baking. You want a golden brown top and a muffin that’s just set in the middle. Overbake, and you’ll end up with dry muffins. No one wants that!
These tips will make sure your banana and carrot muffins turn out perfectly every time—moist, flavorful, and with just the right amount of crunch. Enjoy!
More Muffin Recipes!
- Pumpkin Protein Muffins
- Oatmeal Raisin Protein Muffins
- Carrot Cake Protein Muffins
- Lemon Blueberry Protein Muffins
- Healthy Banana Oat Protein Muffins
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Recipe
Banana and Carrot Muffins
These Banana and Carrot Muffins are about to become your new breakfast favorite! Imagine the sweetness of mashed bananas, a touch of buttery goodness, and the crunch of ground walnuts all wrapped into one delicious bite.
Ingredients
Dry Ingredients
- 1 cup oat flour (I make my own using my Vitamix)
- 1 cup rolled oats
- ⅓ cup splenda
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
Wet Ingredients
- 1 cup mashed banana (about 3 bananas)
- ⅓ cup salted butter melted
- ¾ cup milk (milk of choice, unflavored)
Add at the end
- 1 cup grated carrots (about 1 large carrot)
- ⅓ cup chopped walnuts
Instructions
Preheat oven to 350F and line a large muffin tin with paper muffin cups or (or grease it).
Stir the dry ingredients together in a large mixing bowl until well combined.
Melt the butter in a microwave oven-safe bowl (30-45 seconds). Ensure the butter stays warm (NOT hot) so you don't burn the rest of the ingredients.
Add the rest of the wet ingredients to the same bowl and whisk vigorously with the melted butter until well combined.
Slowly pour the wet ingredients into the dry ingredients after making a well in the center, and gently stir until well combined.
Add the grated carrot and walnuts and gently stir to combine.
Pour the batter evenly into the muffin pan. It should yield 12 muffins.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean.
Allow the muffins to cool down for 5 minutes in the muffin pan before transferring to a baking rack to finish cooling down.
Store at room temperature in a sealed container for up to 3-4 days or in the fridge for up to a week. Up to 3 months in the freezer.
Recipe Notes
Please refer to the sections above the recipe card for any further instructions or questions.
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