These banana carrot muffins are hearty, lightly sweet and easy to make in the blender. Rolled oats, ripe bananas, shredded carrots and pecans give them plenty of texture, while cinnamon, nutmeg and cardamom bring the warm spice.
Remember when we just baked something because we wanted a muffin? Before everything needed a scoop of protein powder, cottage cheese or some other ingredient to hit a protein goal?
I was thinking about that while making these banana carrot muffins. I’m all for getting enough protein, but sometimes I just want to bake a batch of muffins and leave it at that.
These feature simple ingredients, a batter that comes together in the blender and just enough sweetness from ripe bananas and maple syrup that you don’t need any refined sugar. They’re dense and hearty rather than fluffy with a big bakery dome, and I like them for it. Have one for breakfast, grab one in the afternoon or call it dessert if you prefer something less sweet.
What To Expect
Think subtle banana bread flavor with carrot cake spices and the substantial texture of oats. The bananas and carrots keep the muffins moist, chopped pecans add crunch and almond extract gives them a little something extra.
They’re lightly sweet, with sweetness from ripe bananas and just a quarter cup of maple syrup. Expect a breakfast muffin rather than a cupcake.
They’re made with rolled oats instead of flour and contain no dairy and because they’re 100% oat-based, they’re also gluten-free.
If you enjoy the subtle sweetness of my banana zucchini muffins, these belong in the same breakfast and snack rotation.
Ingredient Notes
- Rolled oats: Use old-fashioned rolled oats for this recipe. They form the base of the batter, so there’s no separate flour involved. Steel-cut or other oat types aren’t a direct substitute.
- Bananas: Choose ripe bananas with plenty of brown spots. They provide much of the sweetness, so this is a good use for the ones lingering on the counter. Banana sizes vary so shoot for around 300g which is usually 3 medium-large sized bananas for me.
- Carrots: Grab a bag already shredded from the store or grate your own.
- Coconut oil: Melt it, then let it cool before adding it to the blender. Room-temperature eggs help keep the oil from firming up when everything gets combined..
- Maple syrup: A quarter cup adds sweetness without making these taste like cupcakes.
- Eggs: These help bind the oat batter and give the muffins structure.
- Almond extract and spices: Almond extract pairs well with the banana and pecans. Cinnamon, nutmeg and cardamom give the muffins a warm, spiced flavor similar to carrot cake.
- Pecans: Chop them before stirring them into the blended batter so you get small pieces throughout. You can also just sprinkle them on top before baking if you prefer.
My Pro Tips
Tips for the Best Texture
- Let the blender do the mixing – There’s no need to mash bananas separately or combine wet and dry ingredients in different bowls. Blend the batter until the ingredients are incorporated. If you’re using a high-powered blender like a
Vitamix , the damper will help combine all the ingredients without over processing. - Expect modest tops – This recipe contains no baking powder or baking soda, so a tall dome isn’t the goal. Check the centers for doneness with a toothpick rather than waiting for them to look like bakery muffins, because they won’t.
- Give them time to cool – These are moist, substantial muffins. Cooling helps them firm up and makes the liners easier to remove.
Swaps and Serving Ideas
Walnuts are an easy alternative to pecans, or leave out the nuts if you prefer. You can also use vanilla extract in place of the almond extract for a more familiar banana bread flavor.
For extra sweetness and a chewy bite, try stirring a small handful of raisins into the batter along with the pecans. They pair well with the carrots and warm spices.
Serve the muffins plain or warm one and spread it with butter. Nut butter works well too, and a little berry jam can add sweetness.
For another hearty breakfast bake, try my sweet potato banana muffins. If it’s the carrot and warm spice combination you’re after, my apple butter carrot cake oatmeal takes those flavors in a cozy, spoonable direction.
Storing and Freezing
Let the muffins cool completely before putting them in an airtight container. Line the container with a paper towel to absorb excess moisture.
Keep them in the refrigerator for up to 4 days, or freeze for up to 3 months. Wrap individually or place in a freezer bag with the excess air pressed out.
Thaw overnight in the refrigerator, then warm briefly in the microwave or toaster oven before serving.
Banana Carrot Muffins
Ingredients
- 2 1/2 cups rolled oats
- 1/4 cup melted coconut oil
- 3 bananas, ripened
- 1 cup shredded carrots
- 1/4 cup maple syrup
- 2 eggs, room temperature
- 1/2 teaspoon almond extract
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 cup pecans, chopped
Instructions
- Preheat oven to 350°F
- Prepare a muffin tin with muffin liners, or grease the cups well with spray or butter. Set aside.
- Add oats, coconut oil, bananas, carrots, maple syrup, eggs, almond extract, spices and salt to a food processor or blender. Blend until ingredients are well incorporated.
- Stir in chopped pecans to the muffin mix.
- Pour the muffin batter into the prepared muffin pan. Evenly distribute the mix among the 12 tins.
- Bake for 20 minutes. Check for doneness by inserting a toothpick into the middle of a muffin. If it comes out the clean muffins are done, if not bake for a few more minutes and check again.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
