Dessert

Carrot Cake Muffins Recipe

ByCharlotte Montgomery November 24, 2025November 24, 2025

Introduction

These Carrot Cake Muffins are a moist, flavorful treat combining the natural sweetness of bananas with warm cinnamon and fresh carrots. Perfect for breakfast or a snack, they’re easy to make and sure to satisfy your cravings for something wholesome and delicious.

The image shows a group of six brown muffins with a rough, slightly crispy texture on top, sitting on white parchment paper over a white marbled surface. One muffin is broken in half in the foreground, revealing a soft, moist inside with visible orange shredded carrot pieces dispersed throughout. The muffins have crinkled brown paper liners around their base, and their tops are uneven with some cracks. The background is softly blurred with more muffins visible, creating depth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups mashed ripe bananas (about 3 medium bananas)
¼ cup granulated sugar
⅓ cup canola or vegetable oil (plus more for greasing)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups all-purpose flour
1 cup shredded carrot
1 teaspoon ground cinnamon
¼ cup crushed walnuts (optional)

Instructions

Step 1: Preheat the oven to 375 degrees Fahrenheit and lightly grease a muffin tin.
Step 2: Place the mashed bananas in a large mixing bowl.
Step 3: Add the sugar, oil, baking powder, baking soda, salt, flour, and cinnamon to the bananas. Gently mix together until well combined.
Step 4: Fold the shredded carrots and crushed walnuts (if using) into the batter carefully.
Step 5: Spoon the batter into the prepared muffin tin, filling each cup to the top.
Step 6: Bake for about 25 minutes, or until the muffins turn golden brown and a toothpick inserted in the center comes out clean.

Tips & Variations

For extra moisture, you can substitute half the oil with Greek yogurt or applesauce.
Try adding raisins or shredded coconut for a different texture and flavor.
If you prefer a less sweet muffin, reduce the sugar to 2 tablespoons.
Use gluten-free flour to make these muffins suitable for gluten-sensitive diets.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm in the microwave for 20-30 seconds or let thaw at room temperature if frozen.

How to Serve

The image shows five muffins on a white marbled surface. Each muffin has a rough textured top that is golden brown with small specks of darker and lighter spots, showing bits of shredded carrot or similar ingredients. The muffins have a slightly cracked and bumpy top, giving a homemade look, and are wrapped in ridged brown paper liners. The background muffins are blurred, creating depth and focusing on the muffin at the front center. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of granulated sugar?

Granulated sugar is the best choice for this recipe because it dissolves easily and helps create a tender crumb, but you can substitute with brown sugar for a richer flavor.