These kid-friendly Banana Carrot Oat Muffins are a wonderful healthy breakfast, snack or dessert that your whole family will love. They are made with wholesome ingredients, packed with fruit and veggies and incredibly satisfying.
As a mom I get super excited about any baking recipe that uses veggies and actually tastes good. Over the years I’ve experimented with various breads, muffins and brownies, sometimes with mixed results. There are times when I’ll make a black bean brownies and think that they are pretty good but my kids won’t touch them with a thirty-nine-and-a-half foot pole.
Sometimes though, I’ll come up with a recipe that is filled with veggies (or legumes) AND my children like it. One such example are these popular fudgy Avocado Raspberry Brownies, this fabulous Sweet Potato Banana Bread or these Dark Chocolate Chickpea Blondies that always disappear within 5 minutes at my house.
Banana Carrot Oat Muffins are another jackpot of a veggie baked good! They are soft, moist, satisfying and delicious. They resemble cozy banana bread AND flavorful carrot cake, all in one perfect healthy muffin. Using overripe bananas and two whole carrots, they are made with 100% oat flour that’s high in protein and fiber. Oh, and did I mention that they are super easy and quick to make?
- Bananas: the riper, the better! Seriously, for best results you will want to use overripe bananas with brown spots or straight up brown skin.
- Carrots: the amount of carrots you use is up to you. I found that 2 medium to large carrots is enough but if you’re looking for more of a carrot cake muffin, feel free to use 3.
- Oat Flour: you can find it in most grocery stores these days. My favorite brand of oat flour is Bob’s Red Mill but sometimes I buy a less expensive oat flour from Gold Medal which also works great.
- Eggs: my favorite eggs are pasture raised eggs from Vital Farms
- Coconut Sugar: to add sweetness to the muffins. If you prefer, you can also use good quality cane sugar or date sugar.
- Coconut oil: you can use either virgin or refined coconut oil. You won’t taste coconut in the muffins if you use coconut oil.
- Cinnamon: for that banana bread and carrot cake flavor vibes
- Baking Powder & Baking Soda: to help the muffins raise.
- Almond Milk: you can also use any unsweetened plant or dairy milk of your choice.
- Salt: to balance out the flavors.
- Chopped Pecans or Walnuts (optional): to add a little crunch to the texture, if that’s your thing. I used pecans.
If you're a fan of carrot desserts, make sure to also try these No-Bake Freezer Carrot Cake Bars.
How to make banana carrot oat muffins
Step 1: Mix all dry ingredients in a bowl.
Step 2: Mash bananas and add wet ingredients. Mix until smooth.
Step 3: Add dry ingredients to wet and stir until just incorporated.
Step 4: Stir in grated carrots and chopped nuts (if using).
Step 5: Scoop into a lined muffin tin and bake for 25-30 minutes.
Step 6: Let the muffins cool for at least 15 minutes. Enjoy still warm or cooled.
Substitutions and special diets
- These muffins are naturally gluten-free but sometimes oat flour may be made at a facility that also processes wheat, so make sure to check the label for “certified gluten-free” oat flour if you can’t have gluten.
- Use any unsweetened plant milk you like: almond, coconut, soy or oat. Dairy milk will also work in this recipe.
- If you don’t have or like coconut oil, you can replace it with other neutral tasting oil, such as avocado or sunflower. Melted butter will also be great. For an oil free version, you can try replacing the oil with applesauce though I haven’t tried this version.
- If you like more texture in your muffins, add chopped nuts and/or raisins to the batter. They will be delicious! Chocolate chips would be great, too, if your day calls for chocolate.
Serve these muffins still warm or completely cooled on their own, with a bit of grass fed butter or nut butter and a side of fruit. They are great as a healthy breakfast, snack, school lunch addition or dessert.
They are definitely healthier than “regular” muffins made with white flour because oats are a whole grain with lots of health benefits. Unlike wheat muffins, baked goods made with oat flour pack a good amount of protein, fiber and minerals into your diet.
Oat flour is basically oatmeal ground into fine flour. You can buy it at most grocery stores, on Amazon or make your own. Here is one tutorial on how to make oat flour in a food processor or blender. Personally, I like to use store bought oat flour from Bob’s Red Mill because of its super fine texture.
Oat flour is generally gluten-free so yes but I always recommend checking the label on your oats or oat flour to make sure they’re 100% gluten-free, especially if you’re sensitive to gluten.
Yes, as long as you use plant milk in the recipe.
Yes, absolutely! For best results, wrap each muffin in plastic wrap, place in an airtight container or ziplock bag and store in the freezer for up to 3 months. Thaw completely on the counter before serving.
You can store them at room temperature for 24 hours or in an airtight container for up to 5 days in the fridge.
As bananas ripen, they become softer and sweeter which is optimal for baked goods. If you have a bunch of bananas that are completely brown, do not throw them out! Those are baking gold! Turn them into banana bread, banana oatmeal cookies or these delicious Banana Carrot Oat Muffins.
Bananas not ripe enough but you really want to make these muffins? Here's a genius hack how to ripen bananas in your oven!
Yes! If you have a bunch of overripe bananas, you can either peel them and freeze them in a ziplock bag or, if they are completely brown and mushy, just throw them in the freezer without peeling. When you are ready to bake, take them out, place in a bowl, let them thaw completely and then squeeze them out of their skins. The insides will be almost liquid – that’s ok. If you froze the bananas peeled, just let them thaw before mashing and using in this recipe.
More healthy banana baking
If you try this recipe and like it, I would love for you to leave me a comment below! No time to make it now? Pin it for later!
Banana Carrot Oat Muffins
- Preheat the oven to 350 degrees Fahrenheit. Line a 12-muffin tin with paper liners or spray with a non-stick spray.
- In a medium bowl mix together oat flour, cinnamon, coconut sugar, baking powder, baking soda and salt.
- In a separate bowl mash the bananas until smooth. Add eggs, melted coconut oil, almond milk and whisk until smooth.
- Ad dry ingredients to wet and stir together until just incorporated and so that you can’t see white specks of flour. Don’t overmix.
- Stir in shredded carrots and chopped nuts (if using).
- Scoop the batter into the lined muffin tin evenly. I find that a large cookie scoop works the best.
- Bake in preheated oven for 25-30 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Take out of the oven, place on a cooling rack and let cool for 10 minutes. Then take out of the muffin tin and place on the cooling rack. Cool for at least 10 more minutes.
- Enjoy still warm or at room temperature. Store in an airtight container for up to 5 days.