Banana Carrot Muffins

These tender banana carrot muffins with walnuts are high in fiber and not overly sweet. Perfect for breakfast and midday snacking.

Whenever I have a bit of free time after my Sunday chores, I like to prep a little treat for future Alex. The Alex who’s gonna crave something sweet with her afternoon tea during the week, the Alex who’s gonna want to read in bed on Saturday morning but not on an entirely empty stomach.

These banana carrot muffins with walnuts fit the bill perfectly. Moist, tender, and not overly sweet, they offer a serving of fruit and vegetables, and rely on whole wheat flour for extra fiber and minerals. As far as sweet treats go, they certainly fall on the virtuous side of the spectrum, though they taste as indulgent as the ones from your favorite bakery.

Why You’ll Love These

These vegan banana carrot muffins with walnuts are moist and not overly sweet. Using half whole wheat flour (and half all-purpose) makes these higher in fiber than your usual muffin, without making them too dense. The fat in this recipe is extra virgin olive oil, a heart-healthier option than the more typical butter.

Key Ingredients + Substitutions

• Flour: I use a combo of all-purpose and whole wheat flours here. The AP keeps the texture of the muffins light and fluffy, while the WW increases their fiber and mineral content. However, if you only have AP and don’t feel like doing a grocery run, you can skip the WW.
• Bananas: Use super ripe bananas here for the best flavor. They should have plenty of brown spots and be lightly soft to the touch. (P.S. I have a trick for ripening bananas quickly outlined in the recipe card below!)
• Shredded Carrots: I recommend shredding these yourself as opposed to buying pre-shredded carrots at the store; those can be quite dry, which would negatively impact the muffins.
• Milk: I find that Oatly oat milk is the closest plant-based alternative to dairy and thus recommend it for baking. But any milk you have will work here.
• Flaxseed Meal: When ground flaxseeds are combined with water, they take on a gelatinous texture that acts as a vegan egg substitute in baked goods. (If you eat eggs, you may use 2 large eggs here instead.)
• Oil: I like to use extra virgin olive oil here because it is heart-healthy, but I also love its slightly grassy flavor in baked goods. But you can use any liquid oil here, be it avocado or melted coconut.

How to Make Banana Carrot Muffins (Step-by-Step Photos)

Find the complete instructions with ingredient amounts in the printable recipe card below.

Step 1: Combine the Dry Ingredients

In a large bowl, whisk together the flours, baking powder, salt, and nuts.

Step 2: Make the Flax “Eggs”

In a small bowl, combine the flaxseed meal with water and set aside until the mixture thickens, about 5 minutes. (If you eat eggs, you are welcome to skip this step and use 2 large eggs in the batter instead.)

Step 3: Mash the Bananas

In a shallow bowl, mash the bananas really well with a fork until a smooth paste forms.

Step 4: Combine the Wet Ingredients

To the bananas, add the carrots, sugar, oil, milk, vanilla, and the flax mixture. Whisk to combine.

Step 5: Mix and Portion the Batter

Pour the wet ingredients into the dry and fold with a rubber spatula just until there are no dry batches of flour left; be careful not to overmix or you’ll end up with dense muffins.

Spray a muffin tin with cooking oil spray (or line with paper liners). Using a cookie scoop, if you have one, divide the batter among the muffin cups, filling the cups all the way to the top.

Step 6: Bake the Muffins

Bake until the muffins are puffy, dry on top, and a toothpick inserted into the center of a muffin comes out dry and/or with a few crumbs, about 20 minutes.

Remove from the oven and set the muffins aside at room temperature for 10 minutes. Then carefully remove from the tin and enjoy!

Storage Info

Cool the muffins completely before storing in an airtight container. If you plan on eating these rather quickly, you can keep them at room temperature for a day or two. Or you can keep them in the fridge and eat them within a week (I like to warm them up in the microwave for ~10 seconds before eating).

For longer-term storage, wrap them tightly in several layers of plastic wrap, place in a zip-top bag, and freeze for up to 3 months.

More Vegan Baked Goods to Try

• Matcha Oatmeal Cookies
• Vegan French Cake Salé
• Fluffy Blueberry-Lemon Muffins
• Carrot Oatmeal Cookies

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.

The Full Recipe