These healthy banana carrot muffins are the ultimate simple and easy treat. Made with nutritious ingredients and no sugar, these muffins have a delicious taste and moist, fluffy texture that's reminiscent of a classic carrot cake. It's no wonder why they're considered the best ever carrot banana muffins. Both adults and toddlers love them!
Not only are muffins easy to make, but they're also incredibly versatile. These are perfect for meal prep and make a great grab-and-go breakfast or snack option. Not to mention dessert! I'm convinced you'll want to make these muffins again and again.
This recipe is similar to my healthy banana blueberry muffins, which are equally delicious! If chocolate is more your thing, these vegan chocolate chip muffins are a fan favorite. Add them to your baking list and let me know what you think!
Why You'll Love These Muffins
- Healthy - Naturally sweetened and packed with bananas and carrots, each bite of these muffins provides nutrients and satisfies your sweet tooth at the same time! They're gluten-free and dairy-free, yet so tasty.
- Simple and easy - With only one bowl, ten ingredients, and no mixer, whip up this muffin batter in just 5 minutes and have them ready to enjoy in no time.
- No sugar - Unlike other muffin recipes that are loaded with added sugar, these muffins are naturally sweetened with pure maple syrup. You can say goodbye to sugar crashes and enjoy a morning energy boost with this recipe!
- Toddler friendly - Little ones are sure to love these muffins. They are soft and easy to chew, make great finger food, and have a delicious sweet flavor! You can rest easy knowing you're giving your child a healthy, nutritious snack that they'll love. Plus, you're sneakily adding some extra fruits and veggies to their diet!
These are the best ever carrot banana muffins because they are only 10 ingredients! Here are some helpful ingredient notes to give you perfect muffins, every time:
- Banana - Do you have to use ripe bananas for muffins? I would recommend it, yes. Since these muffins have no sugar, ripe bananas provide sweetness and flavor. Mash the bananas before using them in the recipe.
- Eggs - This gives the muffins their fluffy rise and texture. Flax eggs work well, too.
- Coconut Oil - Use melted oil that is slightly cool. If you don't have coconut oil, olive oil or vegetable oil can work instead.
- Vanilla - Pure vanilla extract is always the best choice for optimal flavor!
- Maple Syrup - Pure maple syrup is worth the cost. You may also use honey.
- Flour - I make the muffins gluten-free with a gluten-free all-purpose flour blend, but you can use regular all-purpose flour or white whole wheat flour instead.
- Spices - Ground cinnamon and nutmeg enhance all the delicious flavors in the muffins. You can use more or less spice to suit your specific taste!
- Grated Carrots - Make sure to freshly grate your carrots into small shredded pieces. Don't use pre-shredded carrots from the store because they are dry and hard, and won't provide moisture to the muffins.
Remember to see the recipe card at the bottom of the post for all ingredient info.
Grab your mixing bowl and spoon, but leave your mixer. You won't need it for this recipe! Here are step-by-step instructions for how to make healthy banana carrot muffins with no sugar:
STEP 1: Start by grating fresh carrots until they are finely shredded. Measure out 1 cup of grated carrot, being careful not to include any excess liquid leftover from grating.
STEP 2: Use a fork to mash 2-3 ripe bananas in a bowl until they are creamy and smooth, like chunky applesauce. Then, measure out 1 cup of mashed banana for using in the recipe.
STEP 3: In a large mixing bowl, whisk together the cup of mashed banana, eggs, melted coconut oil, vanilla extract, and maple syrup until evenly combined. It may take 1-2 minutes for the oil to fully combine into the mixture.
STEP 4: Add the gluten-free flour, baking soda, cinnamon, and nutmeg to the bowl. Use a spoon or rubber spatula to mix until just combined.
STEP 5: Next, gently fold in the grated carrot until it is evenly distributed throughout the muffin batter. Be careful not to over-mix the batter!
STEP 6: After spraying muffin liners with non-stick cooking spray, use a large cookie scoop or spoon to transfer the muffin batter into the pan. Each cup should be about ¾ of the way full.
STEP 7: Bake the muffins for 14-16 minutes or until a toothpick in the middle comes out clean, or with a few moist crumbs. Let the muffins cool in the pan for 10 minutes before enjoying.
TIP: The muffin batter will be quite thick. For the prettiest muffins, use the back of a spoon or your finger to smooth the batter in each cup to be level and smooth before baking. This ensures all the muffins look quite similar after baking, and aren't lopsided.
Expert Baking Tips
- Grease the paper liners - There isn't much oil in these muffins, so it's important to spray your muffin liners with non-stick cooking spray before adding the batter. Otherwise, your muffins might stick to the wrappers!
- Use overripe bananas - Since these muffins have no sugar, using overripe bananas gives them a delicious sweet banana flavor. Deep yellow bananas with lots of brown spots are perfect!
- Grate your own carrots - While you can find pre-packaged shredded carrots in some stores, it's best to grate your own fresh carrots at home. Freshly grated, high-quality carrots give the muffins moisture and plenty of healthy nutrients.
- Don't over-mix the batter - The more you mix the batter, the tougher and denser the muffins become. Mix until the dry ingredients are just combined, but no more. Err on the side of caution to ensure you have soft, light, and fluffy muffins.
Easy Muffin Variations
Looking for ways to make the muffins even better? Here are some easy and simple muffin variations to try!
- Vegan - No egg? No problem. To make these banana carrot muffins vegan, replace the eggs with two flax eggs. Mix two tablespoons of ground flaxseed with six tablespoons of warm water. Stir, and let the mixture thicken for 10 minutes before using it in the recipe.
- With Yogurt - For extra moist and fluffy banana muffins, use ¾ cup mashed banana and ¼ cup vanilla greek yogurt. Dairy-free yogurt works well, too!
- With Oatmeal - To make the muffins a little heartier, with extra protein, fiber, and whole grains, use 1 ½ cups flour and mix in ½ cup rolled oats. Sprinkle some extra oats on top of the muffin batter before baking for a pretty added touch!
Wanting even more protein? Give these yummy pumpkin protein muffins a try!
Frequently Asked Questions
Banana muffins are full of potassium, fiber, and other essential vitamins and minerals. The addition of grated carrots provides antioxidants and anti-inflammatory compounds, making this recipe a great, healthy addition to a balanced diet.
Morning glory muffins typically include shredded carrots, apples, coconut, nuts, raisins, and warm spices. These banana carrot muffins are similar to morning glory muffins, but don't have the added nuts and other fruits.
Banana muffins may become tough if you over-mix the batter, use too much flour or too little liquid, or over-bake them. Less mixing is generally better for soft, fluffy muffins.
Yes! Simply replace the eggs with two flax eggs and these muffins easily become vegan-friendly. They may have a slightly different texture and less rise, but they will taste delicious nonetheless.
Storing & Freezing
To keep leftover banana carrot muffins fresh for several days, store them in an airtight container in the fridge. This keeps them moist and flavorful for about 3-6 days.
If you want to store your muffins longer, you can freeze them! Keep the muffins in an airtight container in the freezer for 2-3 months. Thaw them at room temperature for 4-6 hours before you want to enjoy them again. Reheating a muffin in the microwave will give it a super fresh taste like it just came out of the oven. Enjoy!
More Simple Muffin Recipes
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Healthy Banana Carrot Muffins (No Sugar)
- 1 Large Mixing Bowl
- 1 Standard Muffin Tin
- 12 Muffin Liners (sprayed with non-stick spray)
- 1 cup ripe bananas, mashed
- 2 large eggs *or flax eggs (see notes)
- ⅓ cup melted coconut oil
- 1 teaspoon pure vanilla extract
- ½ cup pure maple syrup
- 1 ¾ cups gluten-free all-purpose flour blend (or all-purpose flour)
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup freshly grated carrots
- Preheat the oven to 350℉. Line a standard muffin tin with 12 muffin liners and spray each liner with non-stick cooking spray.
- Start by grating fresh carrots until they are finely shredded. Then, measure out 1 cup of grated carrot and set aside. You do not need to remove excess moisture from the carrots, but be sure you are not including any unnecessary liquid leftover from the grating process.
- In a medium mixing bowl, mash 2-3 ripe bananas with a fork until you have a smooth mixture that resembles chunky applesauce. Small banana lumps are okay. Then, measure out 1 cup of mashed banana.
- In a large mixing bowl, whisk together the cup of mashed banana, eggs, melted coconut oil, vanilla extract, and maple syrup until evenly combined.1 cup ripe bananas, mashed, 2 large eggs, ⅓ cup melted coconut oil, ½ cup pure maple syrup, 1 teaspoon pure vanilla extract
- Add the flour, baking soda, cinnamon, and nutmeg to the bowl. Use a spoon to stir the batter until the dry ingredients are just combined. Be careful not to over-mix more than needed.1 ¾ cups gluten-free all-purpose flour blend, 1 ½ teaspoons baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg
- Gently fold in the grated carrot until evenly distributed throughout the muffin batter. Stop mixing as soon as the carrot is evenly combined.1 cup freshly grated carrots
- Use a large cookie scoop or spoon to transfer the muffin batter evenly into each cup of the muffin pan. They will be about ¾ of the way full, or just slightly more.
- Bake the muffins for 14-16 minutes, or until a toothpick inserted in the center of the muffin comes out clean or with a few moist crumbs. If the toothpick comes out with batter, they are not done yet.
- Remove the muffins from the oven and allow them to cool in the pan for 10 minutes before transferring them to a cooling rack. Enjoy!