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+ servings

Banana Carrot Muffins

These Banana Carrot Muffins are super moist, soft, and topped with a buttery oat streusel. They come together in only 30 minutes and no mixer is needed!!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 17 muffins
Calories 201kcal
Cost $5


  • cup all-purpose flour spooned and leveled
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup mashed banana about 2½ bananas
  • cup unsalted butter melted
  • cup maple syrup or honey
  • ¼ cup light brown sugar packed
  • 2 large eggs at room temperature
  • 1 tsp vanilla extract
  • 1 cup freshly grated carrots

Oat Streusel

  • 1 cup flour spooned and leveled
  • ½ cup old-fashioned oats
  • cup light brown sugar packed
  • cup granulated sugar
  • ¾ teaspoon cinnamon
  • 6 tablespoon unsalted butter melted


Make the oat streusel

  • In a small bowl, whisk together the flour, oats, brown sugar, sugar, and cinnamon. Pour in the melted butter, and mix until completely combined. Set aside.

Make the muffins

  • Preheat the oven to 375° F. Line a muffin pan with paper liners or spray with non-stick spray.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  • In a large bowl, mash the bananas with a fork until creamy (they will be lumpy). Add in the maple syrup, brown sugar, egg, melted butter, and vanilla. Mix until combined. Add the dry ingredients and gently mix until there are no streaks of flour left (be careful not to over mix). Then fold the grated carrots into the batter.
  • Scoop batter into paper liners, filling about ¾ of the way full. Sprinkle 2 tablespoon of streusel on top of each muffin, gently pressing it down so it sticks to the batter as the muffins rise.
  • Bake for 20-22 minutes, or until the edges turn golden brown and a toothpick inserted comes out clean. I usually start checking my muffins around 15 minutes just to be careful. Let the muffins cool in the pan for 5 minutes before transferring to a wire cooling rack.


  • Leftover muffins can be kept in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months. To defrost, allow them to sit at room temperature until no longer frozen. They can also be heated in the microwave.
  • Use freshly grated carrots- this is the key to extra moisture in your muffins. When you buy grated carrots from the store, they are already dry. If you have the time, buy whole carrots and grate them yourself, it makes all the difference!
  • Spoon and level your flour- I always recommend spooning and leveling your flour when baking. Scooping the measuring cup right into the flour will actually compact the flour and give much more than the recipe calls for. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
  • Don't overmix the batter- when mixing the dry and wet ingredients, only mix until you no longer see the streaks of flour. Overmixing the batter can lead to dense muffins that aren't fluffy.
  • Check your muffins in the oven- all ovens bake differently, so make sure to check them around 15 minutes to see if they are baking too fast.


Calories: 201kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 175mg | Potassium: 127mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1530IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg