Banana Carrot Oat Muffins

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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.

banana carrot oat muffins on a round wooden board on light gray surface.

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?

If you are looking for more healthy banana recipes, check out this list of 25 Low-Calorie Banana Recipes or this epic compilation of 45 Best Healthy Banana Breakfast Recipes.

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Ingredient notes
How to make banana carrot oat muffins
Substitutions and special diets
Serving suggestions
Recipe FAQs
More healthy banana baking
Recipe
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Meet the Author

Ingredient notes

banana carrot oat muffin ingredients laid out on gray surface with labels.

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.

two steps of mixing banana carrot muffins dry ingredients.

Step 2: Mash bananas and add wet ingredients. Mix until smooth.

mashing bananas in two steps in a glass bowl.

mashed bananas before and after adding eggs.

Step 3: Add dry ingredients to wet and stir until just incorporated.

banana carrot oat muffin batter before and after mixing.

Step 4: Stir in grated carrots and chopped nuts (if using).

banana carrot oat muffin batter with added shredded carrots and chopped pecans.

Step 5: Scoop into a lined muffin tin and bake for 25-30 minutes.

banana carrot oat muffins before and after baking.

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.

banana carrot oat muffins on light gray surface.

Serving suggestions

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.

banana carrot oat muffins on a round wooden board on light gray surface, one muffin being buttered.

Recipe FAQs

Are oat flour muffins healthy?

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.

What is oat flour?

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.

Are these muffins gluten free?

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.

Are these muffins dairy free?

Yes, as long as you use plant milk in the recipe.

Can you freeze these muffins?

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.

How long will these muffins stay fresh?

You can store them at room temperature for 24 hours or in an airtight container for up to 5 days in the fridge.

Why do you need to use overripe bananas for baking?

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!

Can I make these muffins with frozen bananas?

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.

bite shot of banana carrot oat muffins on a round wooden board on light gray surface.

More healthy banana baking

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Meet the Author

Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.

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