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Banana Carrot Muffins

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Banana carrot muffins are a delicious and easy muffin that your family will love. Made with ripe bananas, shredded carrots, and topped with a lovely pecan crumb topping, these muffins are a perfect breakfast or snack.

These banana carrot muffins are easy and delicious!
banana carrot muffin on plate next to muffin pan
muffin cut open on plate with pad of butter and more muffins behind

These muffins are a great make ahead breakfast treat. Made with ripe bananas and shredded carrots, they are moist and naturally sweet. Cinnamon and nutmeg give a hint of warmth, and the oat and pecan crumb topping on top take this muffin recipe over the top delicious.

three muffins stacked on plate showing off crumb topping

How to make these muffins

This recipe is very simple to make! Here is a brief overview of the recipe to give you an idea of how it works. For the full set of directions and measurements, please make sure you scroll down to the recipe card below!

Mix the muffin batter.

  1. Preheat the oven and prepare a muffin pan by spraying it with cooking spray or lining with paper liners.
  2. In a medium sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large mixing bowl, mash the banana.
  4. Whisk in the melted butter, brown sugar, eggs, and vanilla extract.
  5. Add the shredded carrots and dry ingredients to the banana mixture, stirring gently to incorporate everything together without over stirring. The flour mixture should be mostly mixed in, but you don’t want to over mix or your muffins will be tough.
  6. Evenly distribute the muffin batter into the prepared muffin pan wells.

Make the crumb topping and bake.

  1. In a small mixing bowl, stir together the ingredients for the crumb coating until well combined.
  2. Sprinkle the crumb mixture on top of the muffin batter, being careful not to get any on the pan itself (it will burn and make a mess).
  3. Bake the muffins for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  4. Allow to cool for 10 minutes in the pan, and then remove to a wire rack to cool the rest of the way.

Recipe Note:

For variations, you can add in 1/2 cup of chocolate chips or raisins to the muffin batter when you stir in the shredded carrots.

Storage Information:

These muffins can be stored in a covered container, at room temperature, for up to 4 days. I suggest a container with a lid that is close fitting but not air tight, as the crumb coating can become soft in an airtight container.

overhead image of muffin cut on plate with pad of butter, ore muffins around plate

Kids in the kitchen: How your kids can help you cook

Inviting kids into the kitchen to cook is an important and easy way for them to be more interested in trying new foods. The more ownership and curiosity they have about a food, the more likely they are to try it. 

This muffin recipe is a really great recipe for kids to help with because its so simple. Here is how your kids can help:

  1. Kids aged 1-3 can help you peel and mash the banana, measure ingredients, and sprinkle on the crumb topping.
  2. Kids aged 4-6 can do everything above plus help mix the crumb topping and the batter, and spoon the batter into the muffin wells.
  3. Kids aged 7-10+ can help you do everything above.

*Please note that these recommendations are generalized, and to please use your personal discretion with your child’s skill level. And always, always supervise! Read more about how to have your children help you in the kitchen.

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banana carrot muffin on plate next to muffin pan

Banana Carrot Muffins Recipe

These banana carrot muffins are easy and delicious!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Calories: 299kcal
Author: Jenni


Muffin batter

  • 1 ½ cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup mashed banana about 3 medium bananas
  • cup unsalted butter melted and cooled to room temperature
  • ½ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded carrots

Crumb Topping

  • cup all purpose flour
  • cup old fashioned oats
  • cup brown sugar
  • cup chopped pecans
  • 6 Tablespoons unsalted butter melted and cooled to room temperature
  • ¾ teaspoon ground cinnamon


  • Preheat oven to 375 F.
  • Prepare a muffin pan by coating with baking spray or lining with muffin paper liners.
  • In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  • In a large mixing bowl, mash the bananas.
  • Whisk in the melted (and cooled) butter, brown sugar, eggs, and vanilla extract.
  • Add in the shredded carrot and flour mixture, and stir together until just combined. Do not over stir or the muffins will be tough.
  • Evenly spoon the muffin batter into the prepared muffin pan.
  • In a small bowl, mix together the flour, oats, brown sugar, chopped pecans, melted butter and ground cinnamon until well combined.
  • Sprinkle the crumb topping over the muffin batter. Use as much as or as little of this as you want, but be careful to get it on the muffin pan itself or it will make a mess.
  • Bake the muffins for 20-22 minutes, or until done. They are done when you can insert a toothpick into the center of a muffin and it comes out clean.
  • Allow the muffins to cool in the pan for 10 minutes, and then remove to a wire rack to cool the rest of the way.
  • Enjoy.


Muffins can be stored in a loosely covered container for up to 4 days. Storing them in an airtight container is fine, too, but will cause the crumb topping to become soft.


Serving: 1g | Calories: 299kcal | Carbohydrates: 40g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 248mg | Potassium: 182mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2169IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg

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