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Banana carrot muffins

Get the Recipe: Banana Carrot Muffins

These soft and fluffy Banana Carrot Muffins have the best flavors! They are like a mix between carrot cake and banana bread. These gluten free muffins are easy to make and great for both kids and adults!
5 from 19 votes



  • First, preheat oven to 375 degrees Fahrenheit. Heavily spray a muffin pan with nonstick spray.
  • Grate carrots. Once grated, place carrots between two towels or paper towels and squeeze out all excess water. Then measure out 1 cup. Set aside.
  • In a large mixing bowl, add mashed bananas, eggs, light olive oil, vanilla extract, maple syrup and molasses. Stir to combine.
  • Then, add in all remaining ingredients except grated carrots.
  • Fold in carrots.
  • Scoop muffin batter into sprayed pan. Fill each almost to the top (about ¾ of the way full).
  • Bake for 15 to 16 minutes or until a toothpick inserted comes out clean.
  • Finally, remove from oven. Allow muffins to cool for 10 minutes in pan then remove to a cooling rack.


  • Heavily spray muffin pan with nonstick spray to prevent sticking.
  • Use light olive oil, not extra virgin.  The oil should be mild tasting.
  • If you don't have molasses, replace the 2 tablespoons molasses with 2 more tablespoons of maple syrup.
  • After grating carrots, squeeze out all excess moisture.
  • Bake until toothpick inserted comes out clean.
  • Store covered at room temperature for up to 3 days.
Calories: 208kcal, Carbohydrates: 33g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 157mg, Potassium: 203mg, Fiber: 2g, Sugar: 11g, Vitamin A: 1836IU, Vitamin C: 2mg, Calcium: 34mg, Iron: 1mg