Carrot banana muffins with oats are a truly delectable treat. They offer a unique combination of carrot, banana, and oats, creating a deliciously moist texture. The carrot adds sweetness and nutrition, the banana provides natural sweetness, and the oats provide fiber to keep you feeling full for hours after eating. With the perfect balance of topping ingredients and spices, carrot banana muffins with oats make an ideal breakfast or snack any time of day.
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Bake the perfect treat with this delicious carrot banana muffins recipe! Incorporating the sweetness of both banana and carrots, as well as the delightful texture and nutrition of oats, this muffin is an easy-to-make snack everyone will love.
If you're feeling adventurous, mix it up by incorporating your favorite dried fruits or adding some chocolate chips for an extra indulgent twist. No matter what variation you choose, these muffins are sure to be delicious.
Enjoy these tasty treats straight from the oven, or even freeze them for later - they taste great either way!
Why You’ll Love This Recipe
If you’re looking for a delicious, nourishing snack you can enjoy any time of day, look no further than this amazing carrot banana muffin recipe! Made from wholesome ingredients like carrots, bananas, and oats, these muffins are nutritious yet still full of sweet flavor. Whether it's between meals or after dinner dessert, the entire family is sure to love this one-of-a-kind treat. Here are just a few reasons why you'll love this recipe:
- You can get these muffins prepped and baked in under 40 minutes.
- They're a great option for on the go and make a great snack or breakfast for busy mornings.
- The combination of carrots, banana and oats makes for a moist, tasty muffin that's totally irresistible.
- These muffins are packed with vitamins and minerals for a nutritious snack any time.
Now what are you waiting for? Let’s get baking!
What You’ll Need To Make Carrot Banana Muffins
Flour: I recommend using all-purpose flour for this recipe, but you can also use whole-wheat flour if you prefer.
Oats: Oats add chewiness and provide a boost of fiber to keep you feeling full longer. I used old fashioned oats (also known as rolled oats) for this recipe.
Baking powder: This is what helps the muffins rise in the oven.
Baking soda: This helps with the texture and provides extra leavening.
Pumpkin spice mix: This mix of spices adds a subtle warmth to the muffins. I used my homemade pumpkin spice mix, but you can also use store-bought if you prefer.
Salt: Just a pinch! Salt is great for balancing out the sweetness of the other ingredients.
Eggs: Eggs are necessary for this recipe as they help to bind the ingredients together.
Brown sugar: This adds a nice sweetness and a touch of caramel flavor to the muffins and also helps with browning them in the oven.
Vegetable oil: I used vegetable oil in this recipe, but you can also use melted coconut oil or avocado oil.
Banana: The banana adds natural sweetness and moisture to the muffins. You will need 2 medium to large very ripe bananas for this recipe. The riper the bananas, the sweeter the muffins will be.
Vanilla extract: A few teaspoons of vanilla extract adds a nice, mellow sweetness to the muffins.
Carrots: This vegetable adds natural sweetness and nutrients to the muffins. I used freshly grated carrots for this recipe. I recommend avoiding pre-shredded carrots as it will impact the moisture levels in the muffins.
Walnuts: I used chopped walnuts for this recipe, but you can also use other nuts or omit them entirely.
Once you’ve gathered all the necessary ingredients, it’s time to get baking! Here are the simple steps you need to follow to make these delicious muffins:
Step 1: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a 12-cup muffin tin with paper or silicone liners.
Step 2: In a medium bowl, whisk together the flour, oats, baking powder, baking soda, pumpkin spice mix, and salt.
Step 3: In a separate large bowl, mash the bananas then mix in the eggs, brown sugar, oil, and vanilla extract.
Step 4: Gently fold in the grated carrots.
Step 5: Slowly incorporate the dry ingredients into the wet ingredients and mix until just combined. Be careful not to over-mix.
Step 6: Fold in half of the chopped walnuts, reserving the other half for topping.
Step 7: Divide the batter evenly among the 12 muffin cups. Sprinkle the remaining walnuts on top of each muffin.
Step 8: Bake for 20-25 minutes or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Step 9: Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tips & Tricks For Making Carrot Banana Muffins
Here are some tips and tricks to ensure that your muffins come out perfectly every time:
- Be sure to use very ripe bananas for the best flavor and texture. The riper the better!
- To speed up the process, you can use store-bought pumpkin spice mix instead of making your own. If you don't have store-bought pumpkin spice mix, mix some up with this easy pumpkin pie spice mix recipe, or use cinnamon instead.
- Don’t over-mix the batter. You want to incorporate all the ingredients until just combined.
- If the muffins are browning too quickly, cover them with foil for the last 5 minutes of baking. This will help prevent them from getting too dark.
Serving Suggestions And Substitutions
These carrot banana muffins are delicious served warm, right out of the oven. Add a pat of butter or a drizzle of honey for an extra sweet treat.
If you don’t have walnuts, try using another nut or seed, like almonds, hazelnuts, pecans, sunflower seeds etc.
You can also substitute the vegetable oil in this recipe with melted coconut oil, avocado oil, or olive oil.
For an even healthier version of this muffin, you can substitute whole wheat flour or oat flour for all-purpose flour. You could also use coconut sugar instead of brown sugar.
How To Store Leftovers
Leftover muffins can be stored in an airtight container at room temperature for up to 3 days.
They can also be frozen for up to 3 months. To freeze them, place the cooled muffins in a freezer-safe container and store in the freezer.
When you’re ready to enjoy, just pop the muffin into the microwave for a few seconds. Enjoy!
Frequently Asked Questions
Yes, you can use either type of oats in this recipe. Quick oats will be more finely ground, so the texture of the muffins will be slightly different.
Yes, you can use applesauce in place of the oil. Keep in mind that it may change the texture and flavor slightly.
Yes, you can definitely omit the nuts if desired. You could also substitute different types of nuts or seeds to give them a different flavor. Just be sure that whatever you use is finely chopped so it doesn’t make the muffins too dense.
Not as written, but you can definitely make them gluten-free by using a certified gluten-free all-purpose flour blend in place of the regular flour.
Tools And Equipment For This Recipe
USA Pan Bakeware Muffin Pan: This 12-cavity muffin pan is perfect for baking banana carrot muffins with oatmeal. It’s made with heavy gauge aluminum and has a non-stick coating for easy release.
Large Cookie Scoop: A cookie scoop is the perfect tool for portioning out muffin batter. I like the 2 tablespoon scoop from this three-scoop set because it’s the perfect size for standard muffins.
Wire Cooling Rack: A wire cooling rack is the best way to cool muffins and cupcakes. It allows air to circulate around the muffins so they cool evenly.
Carrot Banana Muffins With Oats
- 1¼ cups all-purpose flour
- ½ cup old fashioned oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon pumpkin spice mix
- ¼ teaspoon salt
- 2 large eggs
- ½ cup brown sugar
- 2 large bananas mashed
- ⅓ cup vegetable oil
- 2 teaspoon vanilla extract
- 1 cup carrot grated
- ½ cup walnuts roughly chopped
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a 12-cup muffin tin with paper or silicone liners.
- In a medium bowl, whisk together the flour, oats, baking powder, baking soda, pumpkin spice mix, and salt.
- In a separate large bowl, mash the bananas then mix in the eggs, brown sugar, oil, and vanilla extract.
- Gently fold in the grated carrots.
- Slowly incorporate the dry ingredients into the wet ingredients and mix until just combined. Be careful not to over-mix.
- Fold in half of the chopped walnuts, reserving the other half for topping.
- Divide the batter evenly among the 12 muffin cups. Sprinkle the remaining walnuts on top of each muffin.
- Bake for 20-25 minutes or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
* Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary based on brands of ingredients used, measuring methods, portion sizes, and more.
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