Quick and very easy banana and carrot muffins (no sugar and healthy!) are moist and fluffy. Made with sweet ripe bananas, shredded carrots, and just a touch of cinnamon, these muffins offer a delicious balance of natural sweetness and wholesome ingredients. Plus, they’re perfect for toddlers and anyone looking for a lower-sugar option.
Budget win, snack win, zero banana left behind. 🧁🥕🍌
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🥞 A FEW BREAKFAST RECIPES TO TRY NEXT TIME
💸 WHY THIS RECIPE IS BUDGET-FRIENDLY?
- Use up leftovers – Overripe bananas and sad-looking carrots = gold in muffins! No waste = more savings.
- No fancy ingredients – Just basic pantry stuff like flour, sugar, oil, eggs, and baking powder.
- Naturally sweet – The fruit and veg add sweetness and moisture, so you can cut down on sugar or skip expensive extras.
- Cheaper than store-bought – Bakery muffins are pricey! Making a batch at home costs a fraction and gives you more.
- Freezer-friendly – Bake once, snack for weeks = less impulse snack buying.
CREAM CHEESE FROSTING (OPTIONAL)
Carrot cake and cream cheese frosting are a match made in heaven (and so are brownies with frosting!), so when I made these muffins, I had to add cream cheese frosting! While it’s totally optional, it takes the muffins to the next level, especially if you’re serving them for a special occasion. Trust me, it’s worth it!
🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS
CARROTS
2 medium-sized carrots (about 150g or ¾ cup). Use a box grater to shred the carrots finely. Freshly shredded carrots are a lot better than pre-shredded, store-bought.
BANANAS
2 medium-sized bananas, mashed. Remember that the spottier the bananas, the sweeter they will be.
EGGS
This recipe calls for 2 large eggs (55 g) - make sure they are at room temperature.
SUGAR
I tried this recipe with just a ¼ cup of sugar (for my readers out there who like to use less sugar), and while it wasn’t super sweet on its own, it’s the perfect amount if you’re adding cream cheese frosting.
You can also swap the sugar for maple, agave, or coconut sugar for a healthier option. If you’re making these muffins for toddlers, I’d recommend skipping the sugar altogether and using very ripe, brown bananas for natural sweetness.
OIL
Light-flavored olive oil is my go-to for everything, and I love using it in all my baking too! It adds a subtle richness to these muffins while keeping them moist and delicious.
GREEK YOGURT
Yogurt is the secret ingredient in this recipe. Plain Greek yogurt works best, but feel free to use your favorite kind. Yogurt adds to the tender crumb and helps keep the muffins nice and moist! If you don't have yogurt, then sour cream will be the next best thing.
VANILLA EXTRACT
This adds extra flavor.
ALL-PURPOSE FLOUR
All-purpose flour or plain flour.
BAKING POWDER
You will need baking powder to give your muffins a nice, even rise.
BAKING SODA
Don't leave this out. It helps the batter to rise and become fluffy.
GROUND CINNAMON
It’s a key ingredient in giving recipes that classic "baked goods" flavor!
👩🏼🍳 STEP-BY-STEP INSTRUCTIONS
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the wells.
Mash the bananas in a large bowl until smooth. Add the finely shredded carrots, eggs, sugar, oil, yogurt, and vanilla. Stir until well combined.
In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Gently fold the dry ingredients into the wet ingredients until just combined. Don’t overmix—this will keep your muffins light and fluffy!
Spoon the batter into the muffin tin, filling each about ¾ full. If you’re adding chopped walnuts or chia seeds, sprinkle them on top for a fun garnish.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. If you're feeling fancy, top with a dollop of cream cheese frosting.
MAKE THE FROSTING (OPTIONAL)
To make the cream cheese frosting, start by blending softened cream cheese, butter, and vanilla until smooth. Gradually add the powdered sugar, mixing slowly until you achieve a creamy consistency.
🫖 SERVING SUGGESTIONS
These Banana and Carrot Muffins are perfect for breakfast with a smear of almond butter or your favorite fruit spread. You can also enjoy them as a snack with a warm cup of tea, coffee, or hot chocolate. They freeze beautifully, too—just pop them in the microwave for a quick, on-the-go treat.
📝 TIPS AND TRICKS
Apple & Carrot Combo: Swap half of the shredded carrots with grated apple. This gives the muffins a little extra natural sweetness.
Use Ripe Bananas: The riper, the sweeter your muffins will be.
Gluten-Free: Use a gluten-free flour blend to make these muffins celiac-friendly.
Make It a Treat: For a dessert-like muffin, mix in chocolate chips or top with a simple cream cheese icing.
Toddler-Friendly: These muffins are perfect for little ones! They’re soft, and moist, and use maple syrup as a sweetener—ideal for a toddler snack.
❓FAQS
You can use apple sauce, but it will change the texture.
Maple syrup, agave, or coconut sugar will work.
You sure can. Just lower the baking time (10 -15 minutes) and keep an eye on them while they cook.
For extra flair, you can mix in chopped walnuts, chia seeds, shredded coconut, raisins, or even a handful of chocolate chips
Use a box grater. The finer side of a box grater for the best texture. While it's always better to shred fresh carrots yourself for maximum moisture and flavor, you can use pre-shredded carrots if you're in a hurry! Just know they might be a bit drier, so your muffins could lose a bit of that perfect moistness.
MAKE-AHEAD AND STORAGE
MAKE-AHEAD:
These Banana and Carrot Muffins are great to make ahead! They stay moist and delicious for several days, making them perfect for meal prepping.
STORAGE:
Room Temperature: Store your muffins in an airtight container at room temperature for up to 3 days.
Refrigerator: For longer storage, keep the muffins in the fridge for up to 4 days. Just warm them up in the microwave for 20-30 seconds, and they’re good to go!
Freezer: These muffins freeze beautifully! Place the cooled muffins in a freezer-safe bag or container, and they’ll keep for up to 3 months. When you’re ready to enjoy one, just thaw it at room temperature or pop it in the microwave for a quick breakfast on the run.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
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BANANA AND CARROT MUFFINS (NO SUGAR, HEALTHY!)
- Total Time: 10 min Prep Time + 22 min Bake Time = 32 min Total Time
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Quick and very easy banana and carrot muffins (no sugar and healthy!) are moist and fluffy. Made with sweet ripe bananas, shredded carrots, and just a touch of cinnamon, these muffins offer a delicious balance of natural sweetness and wholesome ingredients. Plus, they’re perfect for toddlers and anyone looking for a lower-sugar option.
Ingredients
2 finely shredded medium carrots, (about 150 g)
2 medium ripe bananas, mashed
2 large eggs
⅓ cup sugar, you can use maple syrup or agave.
¼ cup oil, I like to use light olive oil.
¼ cup yogurt
1 teaspoon vanilla
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
chopped walnuts for the topping (optional)
CREAM CHEESE FROSTING (OPTIONAL)
4 ounces of cream cheese, softened (at room temperature)
4 tablespoons butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the wells.
Mash the bananas in a large bowl until smooth. Add the finely shredded carrots, eggs, sugar, oil, yogurt, and vanilla. Stir until well combined.
In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Gently fold the dry ingredients into the wet ingredients until just combined. Don’t overmix—this will keep your muffins light and fluffy!
Spoon the batter into the muffin tin, filling each about ¾ full. If you’re adding chopped walnuts or chia seeds, sprinkle them on top for a fun garnish.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. If you're feeling fancy, top with a dollop of cream cheese frosting.
CREAM CHEESE FROSTING:
To make the cream cheese frosting, start by blending softened cream cheese, butter, and vanilla until smooth. Gradually add the powdered sugar, mixing slowly until you achieve a creamy consistency.
Notes
Apple & Carrot Combo: Swap half of the shredded carrots with grated apple. This gives the muffins a little extra natural sweetness.
Toddler-Friendly: These muffins are perfect for little ones! They’re soft and moist, and you can use maple syrup for sweetener—ideal for a toddler snack.
Make It a Treat: For a dessert-like muffin, mix in chocolate chips or top with a simple cream cheese icing.
Add-Ins: For extra flair, you can mix in chopped walnuts, chia seeds, shredded coconut, raisins, or even a handful of chocolate chips.
Storage: Store your muffins in an airtight container at room temperature for up to 3 days.
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