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    Home » Muffins

    Healthy Banana Carrot Muffins (No Sugar)

    Published: Apr 8, 2023 by Samantha Ensinger · 7 Comments

    Jump to Recipe Print Recipe
    a stack of three healthy banana carrot muffins.

    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!

    multiple banana carrot muffins on a wire tray after baking, with the wrappers still on the muffins.

    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!

    Jump to:
    • Why You'll Love These Muffins
    • Ingredients
    • Step-by-Step Instructions
    • Expert Baking Tips
    • Easy Muffin Variations
    • Frequently Asked Questions
    • Storing & Freezing
    • More Simple Muffin Recipes
    • Recipe

    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!

    Ingredients

    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:

    all ingredients to make the muffins prepared in small bowls, shown from above on a warm marble surface.
    • 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.

    Step-by-Step Instructions

    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.

    mashing banana in a small mixing bowl with a fork.

    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.

    all the wet ingredients combined in a large mixing bowl.

    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.

    the dry ingredients and spices added to the bowl, shown from above.

    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.

    freshly grated carrot shown from above in the bowl of muffin batter, before mixing.

    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!

    A cookie scoop transferring the muffin batter into a muffin pan with liners.

    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.

    angled view of muffin batter in the muffin cups before baking. It is smooth and creamy in the pan.

    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.

    angled shot of two freshly baked banana carrot muffins with a bite missing, showing the moist and fluffy texture inside.

    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.
    close up of a freshly baked healthy banana carrot muffin on a wire tray in the muffin liner.

    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!

    a stack of three healthy carrot banana muffins with the top muffin missing a bite, showing the fluffy texture inside.

    Frequently Asked Questions

    What are the health benefits of banana muffins?

    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.

    What are morning glory muffins?

    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.

    Why are my banana muffins tough?

    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.

    Can I make banana carrot muffins with no egg?

    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.

    a muffin sitting on a paper liner with a bite taken out of the side.

    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

    • a blueberry muffin with a bite taken out
      Blueberry Applesauce Muffins
    • a stack of two vegan raspberry muffins.
      Healthy Vegan Raspberry Muffins (Oil-Free)
    • Almond Flour Banana Muffins
    • close-up of a healthy banana blueberry muffin with purple blueberries inside.
      Healthy Banana Blueberry Oatmeal Muffins

    Did you make these healthy no sugar banana carrot muffins? Please consider leaving a review and star rating. This really supports my blog and helps other readers. If you post a photo of your muffins on Instagram and tag me, I would love to share it! To stay updated with the newest recipes, follow me on Pinterest and join my email list. Happy baking!

    Recipe

    a stack of three healthy banana carrot muffins with the top muffin in the stack missing a bite, showing the soft fluffy texture inside.

    Healthy Banana Carrot Muffins (No Sugar)

    Samantha Ensinger
    These healthy banana carrot muffins are a delicious treat made with simple, nutritious ingredients and no sugar. They have a classic carrot cake flavor, moist and fluffy texture, and are loved by adults and toddlers alike. They are truly the best easy and healthy snack!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 12 muffins
    Calories 170 kcal

    Equipment

    • 1 Large Mixing Bowl
    • 1 Standard Muffin Tin
    • 12 Muffin Liners (sprayed with non-stick spray)

    Ingredients
      

    • 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

    Instructions
     

    • 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!

    Notes

    Storage: Store leftover banana carrot muffins in an airtight container in the fridge for 3-5 days. To store them longer, keep them in an airtight container in the freezer for up to 3 months. Let them thaw at room temperature for a few hours before enjoying them again.
    *Vegan/No Egg: To make these muffins vegan, replace the eggs with two flax eggs. Make the flax eggs by mixing two tablespoons of ground flax seed with 6 tablespoons warm water. Stir to combine, and let stand for 10 minutes to thicken. The texture and rise of the muffins may be different, but they will still taste delicious. 
    Flour Options: I recommend using a gluten-free measure-for-measure flour that contains xanthan gum. If you aren't gluten-free, you can use all-purpose flour or white whole wheat flour with great results. 
    Oil-Free Option: You can replace the oil with applesauce or additional mashed banana. Just be sure to thoroughly spray the muffin liners with non-stick spray, or use silicone muffin liners, because the oil-free muffins will stick to them.
    Optional Mix-Ins: Stir chopped walnuts, pecans, raisins, cranberries, or chocolate chips into the muffin batter for even more deliciousness.
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    Reader Interactions

    Comments

    1. Autumn says

      April 08, 2023 at 4:20 pm

      5 stars
      These muffins are so good! They are super easy to make and I will definitely be meal-prepping these for the week. I can confirm they are toddler friendly - my 3-year-old loved them and asked for more! These are a great way to get some fruits and veggies in and finally a muffin recipe without all the added sugar. I will be making these again for sure. Thank you for a great recipe!

      Reply
      • Samantha Ensinger says

        April 08, 2023 at 4:23 pm

        Hi Autumn,
        I am always so honored whenever I hear of kids loving my recipes! Thank you for leaving such a kind review. Muffins are among my favorite things to meal prep so I am happy to hear you will be doing the same. I hope you continue to enjoy this muffin recipe for a long time!

        Reply
        • Molly says

          April 08, 2023 at 4:42 pm

          5 stars
          Wow these muffins are awesome. So good even with flax eggs. They turned out great! Perfect Easter recipe for the weekend. Yum. Nobody would know these are vegan and gluten-free. Thanks!

        • Samantha Ensinger says

          April 11, 2023 at 11:08 am

          Hi Molly,
          I'm so happy to hear you loved the muffins and that the vegan version worked well with flax eggs. Thank you for leaving a review! The banana carrot combination is perfect for Easter brunch. Muffins are always a hit! Enjoy!

    2. April says

      April 08, 2023 at 4:46 pm

      5 stars
      One of my new favorite muffin recipes. I was worried the carrots would make them soggy or too moist but they did not do that at all. The spices give them such a yummy flavor that compliments the banana and carrot perfectly. The family loved these too. Thanks for another great gluten-free muffin recipe! Love your website, it's been great to find dietary-friendly recipes here.

      Reply
    3. Sara says

      April 08, 2023 at 8:42 pm

      5 stars
      These muffins are so delicious and I love that they are naturally sweet. My kids loved them!! Thanks for the recipe.

      Reply
      • Samantha Ensinger says

        April 11, 2023 at 11:05 am

        Hi Sara!
        I'm so glad your kids loved these muffins. I think this recipe is a great way to sneak some extra fruits and veggies into kids' diets without them knowing, haha! Enjoy!

        Reply

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    Hi, I'm Samantha! I created Savor The Spoonful during my sophomore year of college with the goal of sharing dietary-friendly recipes that are truly delicious. I'm passionate about inspiring others to live a life without food rules and dieting. That means enjoying desserts like these, and having fun while doing so. Learn more about me.

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