If you’re on the hunt for a simple yet incredibly delicious treat, this Carrot Cake Muffins Recipe is what you need in your life. I absolutely love these muffins because they’re perfectly moist, lightly spiced, and packed with the sweetness of ripe bananas and fresh carrots. They come together in no time, making them a fantastic choice for breakfast, snack time, or even a wholesome dessert. Stick with me, and I’ll share my tips and tricks so you can nail this recipe every single time—your kitchen is about to smell amazing!
Why You’ll Love This Recipe
- Super Moist and Tender: Thanks to the combination of mashed bananas and shredded carrots, these muffins stay moist for days.
- Quick and Easy: No fancy equipment or complicated steps—perfect for busy mornings or last-minute baking urges.
- Customizable: You can easily swap or add mix-ins like nuts or spices to make it your own.
- Kid-Approved: My family goes crazy for these, and I bet yours will too.
Ingredients You’ll Need
This Carrot Cake Muffins Recipe uses ingredients that are pantry staples for most of us, but each one plays a big role in the final taste and texture. I always recommend using ripe bananas—they bring natural sweetness and moisture that you’ll love.
- Mascaraed Bananas: Ripe bananas are key—they’re sweeter and mash easily, adding moisture without extra fat.
- Granulated Sugar: Adds sweetness and helps with browning, but you can adjust or swap with brown sugar if you like.
- Canola or Vegetable Oil: Keeps the muffins tender; you can’t really taste it, but it’s essential for that moist crumb.
- Baking Powder & Baking Soda: These leavening agents help the muffins rise beautifully and get that perfect light texture.
- Salt: Balances the sweetness and enhances all the flavors.
- All-Purpose Flour: The sturdy base for your batter—you can experiment with whole wheat for a nuttier flavor.
- Shredded Carrot: Freshly shredded is best for texture and sweetness, but pre-shredded works too.
- Ground Cinnamon: Adds that warm, cozy spice you expect from any carrot cake treat.
- Crushed Walnuts (Optional): I love adding them for crunch and a little extra nuttiness, but totally optional if you’re nut-free.
Variations
I always encourage you to make this Carrot Cake Muffins Recipe your own. Sometimes I switch up the mix-ins or try different flours depending on what I have in the pantry, and it always turns out great. Here are some ideas you might enjoy as well:
- Add-ins: Toss in raisins, shredded coconut, or chocolate chips for a fun twist—my kids LOVE the chocolate chip version!
- Nut-Free: Leave out walnuts and add sunflower seeds if you’re serving someone with nut allergies.
- Gluten-Free: Swap all-purpose flour with a gluten-free blend—just make sure it includes xanthan gum for the best texture.
- Sugar-Free: Try using maple syrup or honey instead of granulated sugar; just reduce other liquids slightly.
How to Make Carrot Cake Muffins Recipe
Step 1: Prep and Mix Your Batter
First, preheat your oven to 375°F (190°C), and lightly grease your muffin tin or line it with paper liners. In a large bowl, mash your ripe bananas until smooth—this part is super easy and helps set the moist base for your muffins. Next, add in the sugar, oil, baking powder, baking soda, salt, flour, and cinnamon. I like to gently mix everything together until you see a uniform batter but without overmixing—it keeps the muffins light and tender.
Step 2: Fold in Carrots and Walnuts
Now comes the fun part—gently fold in the shredded carrots and the crushed walnuts if you’re using them. This adds texture and that classic carrot cake flavor punch you expect. Be careful not to overmix here either; you just want everything evenly combined.
Step 3: Fill and Bake
Spoon the batter into your greased muffin tin, filling each cup all the way to the top—this helps you get a nice domed muffin without any weird shrinking. Pop them in the oven and bake for about 25 minutes or until golden brown on top. You can check doneness by inserting a toothpick in the center—it should come out clean or with just a few moist crumbs.
Pro Tips for Making Carrot Cake Muffins Recipe
- Use Ripe Bananas: The riper, the better—this is what brings natural sweetness and moisture without extra fat or sugar.
- Don’t Overmix: Mix your batter just enough to combine ingredients; overmixing can lead to dense muffins.
- Check Oven Temperature: Oven temps can vary, so start checking your muffins at 20 minutes to avoid overbaking.
- Freshly Shredded Carrots: I found shredded carrots that are freshly grated give much better texture than pre-packaged.
How to Serve Carrot Cake Muffins Recipe
Garnishes
I usually keep it simple and fresh—sometimes a light dusting of powdered sugar or a dollop of cream cheese frosting if we’re feeling fancy. But honestly, these muffins shine perfectly as is, especially warm out of the oven.
Side Dishes
Pairing these muffins with a cup of your favorite coffee or tea makes for an amazing breakfast or afternoon snack. I also like to serve them alongside fresh fruit or a small Greek yogurt parfait for a balanced meal.
Creative Ways to Present
For brunch parties, I often arrange these on a tiered cake stand with little bowls of walnuts and cream cheese frosting nearby for guests to customize. Adding edible flowers or fresh mint leaves around the display elevates the whole vibe beautifully!
Make Ahead and Storage
Storing Leftovers
Once cooled completely, I store leftover muffins in an airtight container at room temperature for up to 3 days. They stay soft and delicious and make a grab-and-go breakfast solution.
Freezing
I’ve also found these muffins freeze beautifully. Just freeze them individually on a tray first, then transfer to a zipper bag or airtight container. When you want a treat, just thaw at room temp or heat gently in the microwave or oven.
Reheating
To enjoy reheated muffins, I find microwaving them for 20-30 seconds restores that fresh-baked warmth and softness. If you prefer a crisp top, pop them in a 350°F oven for about 5-7 minutes.
FAQs
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Can I make this Carrot Cake Muffins Recipe gluten-free?
Absolutely! Just substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum or a similar binder. This keeps the muffins moist and holding together well.
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How do I keep muffins moist without using oil?
You can try replacing oil with unsweetened applesauce or Greek yogurt. Keep in mind, this might change the texture a little, making the muffins denser or less tender.
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Can I use pre-shredded carrots for this recipe?
Yes, but I recommend freshly shredding carrots yourself to retain moisture and texture that really elevate the muffins. Pre-shredded can be drier or inconsistent in size.
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What’s the best way to store leftover carrot cake muffins?
Store them in an airtight container at room temp for up to 3 days. For longer storage, freeze individually wrapped muffins to maintain freshness.
Final Thoughts
This Carrot Cake Muffins Recipe has been a staple in my kitchen ever since I first tried it. It’s the kind of recipe that feels like a warm hug—comforting, simple, and always satisfying. Whether you’re baking to sneak in some extra veggies for the kids or just craving a wholesome treat yourself, you really can’t go wrong here. So go ahead, bake a batch, share them with friends, and enjoy every sweet, tender bite—you’ll see why this one’s a keeper!
Print
Carrot Cake Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Carrot Cake Muffins are a delightful blend of sweet mashed bananas and shredded carrots, gently spiced with cinnamon and enriched with crunchy walnuts. Moist, tender, and easy to prepare, these muffins make a perfect breakfast or snack option, suitable for vegan and customizable for various dietary preferences.
Ingredients
Muffin Batter
- 1 ½ cups mashed ripe bananas (about 3 medium bananas)
- ¼ cup granulated sugar
- ⅓ cup canola or vegetable oil (plus more for greasing)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
Add-ins
- 1 cup shredded carrot
- ¼ cup crushed walnuts (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and lightly grease a muffin tin to prevent sticking.
- Combine Wet Ingredients: In a large bowl, place the mashed ripe bananas.
- Add Dry Ingredients: To the bananas, add the granulated sugar, canola or vegetable oil, baking powder, baking soda, salt, all-purpose flour, and ground cinnamon. Gently mix the ingredients together until just well combined to ensure a tender muffin texture.
- Incorporate Carrots and Walnuts: Fold the shredded carrot and crushed walnuts (if using) into the batter carefully to distribute evenly without over-mixing.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup to the top for full muffins.
- Bake: Place the muffin tin in the preheated oven and bake for 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool for a few minutes in the tin before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- These muffins are naturally vegan and can be customized to be refined sugar-free and gluten-free by using alternative sugars and flours.
- Feel free to substitute walnuts with other nuts or seeds according to preference or allergies.
- For a sweeter muffin, increase the sugar slightly or add a drizzle of honey or maple syrup after baking.
- Mix-ins like raisins, chopped pineapple, or shredded coconut can be added for variation.
Nutrition
- Serving Size: 1 muffin
- Calories: 238 kcal
- Sugar: 16 g
- Sodium: 463 mg
- Fat: 4 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
