These carrot muffins are naturally sweetened with bananas and loaded with carrots, almond flour, walnuts, coconut, and raisins. You won’t find any grains in this sugar-free muffin recipe. They are super simple to make, freeze well, and are great to have on hand for quick snacks and breakfast on the go.
These carrot muffins are the kind of recipe I come back to again and again. They’re tender, slightly sweet, and perfectly spiced, with just the right amount of carrot shred in every bite. Whether it’s for breakfast on a busy morning or tucked into a lunchbox, they always hit that cozy, home-baked spot.
I love that they’re both comforting and a little bit clever — you get the warmth of cinnamon and the sweetness of carrots without too much fuss. They’re moist, not too sweet, and have a crumb that’s soft with just a touch of structure, so they feel substantial without being heavy.
These muffins are also surprisingly versatile. My family loves them as written, but they’re great warmed for a moment in the toaster oven or microwave, spread with a bit of butter or cream cheese if you’re feeling indulgent. They’re the kind of go-to baked good that feels special and homemade, even on the busiest of days.
Reasons we love these carrot muffins
- They taste so much like our favorite carrot cake recipe .
- They’re made with ingredients that are all firmly in the breakfast category. Think bananas, nuts, and eggs.
- Made in 1 bowl to make life easy.
- Freezer-friendly and will last the work/school week in a bag on your counter. Hello, easy breakfast!
- Filling enough to keep you going until lunch!
3 ways to enjoy your carrot banana muffins
- Just take a bite. These guys are moist enough that they are perfect all on their own. Most of the time, this is how I eat them.
- With a slather of butter and a drizzle of honey. Not going to lie, honey and butter on carrot muffins is the best.
- With a little (or heck, a lot) of honey cream cheese frosting piped or slathered over the top. This effectively turns them into carrot-cake muffins, crossing the boundary from breakfast to something closer to dessert.
Carrot Banana Muffins
- Pin
Ingredients
- ▢ 2 medium ripe bananas (mashed)
- ▢ 1 cup grated carrots
- ▢ 2 tablespoons coconut oil ( melted)
- ▢ 4 large eggs
- ▢ 1 cup almond flour (almond meal)
- ▢ 2 teaspoons vanilla
- ▢ 2 teaspoons ground cinnamon
- ▢ 1 teaspoon baking soda
- ▢ ½ teaspoon EACH: ground allspice, ginger, cloves, and sea salt
- ▢ 1 cup EACH: shredded unsweetened coconut, chopped walnuts, and raisins
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a 12-cup muffin tray with liners. Mash the bananas in a large mixing bowl. Add the carrots, oil, and eggs and whisk to combine. 2 medium ripe bananas, 1 cup grated carrots, 2 tablespoons coconut oil, 4 large eggs
- Add the almond flour, vanilla, cinnamon, baking soda, allspice, ginger, cloves, and salt and whisk once more. Stir in the coconut, walnuts, and raisins. 1 cup almond flour, 2 teaspoons vanilla, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, ½ teaspoon EACH: ground allspice, ginger, cloves, and sea salt, 1 cup EACH: shredded unsweetened coconut, chopped walnuts, and raisins
- Divide the batter between the muffin cups, filling them all the way to the very top. Bake for 25-30 minutes, or until a toothpick inserted into one of the muffins comes out clean.
- Let them cool for 5 minutes in the muffin pan then remove them and let them cook completely on a cooling rack.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More grain-free muffin recipes
Paleo Breakfast Muffins
Paleo Blueberry Muffins (made with almond flour!)
Chocolate Almond Flour Muffins
Paleo Apple Muffins
Carrot Banana Muffins
Ingredients
- 2 medium ripe bananas , mashed
- 1 cup grated carrots
- 2 tablespoons coconut oil , melted
- 4 large eggs
- 1 cup almond flour , almond meal
- 2 teaspoons vanilla
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon EACH: ground allspice, ginger, cloves, and sea salt
- 1 cup EACH: shredded unsweetened coconut, chopped walnuts, and raisins
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a 12-cup muffin tray with liners. Mash the bananas in a large mixing bowl. Add the carrots, oil, and eggs and whisk to combine. 2 medium ripe bananas, 1 cup grated carrots, 2 tablespoons coconut oil, 4 large eggs
- Add the almond flour, vanilla, cinnamon, baking soda, allspice, ginger, cloves, and salt and whisk once more. Stir in the coconut, walnuts, and raisins. 1 cup almond flour, 2 teaspoons vanilla, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, ½ teaspoon EACH: ground allspice, ginger, cloves, and sea salt, 1 cup EACH: shredded unsweetened coconut, chopped walnuts, and raisins
- Divide the batter between the muffin cups, filling them all the way to the very top. Bake for 25-30 minutes, or until a toothpick inserted into one of the muffins comes out clean.
- Let them cool for 5 minutes in the muffin pan then remove them and let them cook completely on a cooling rack.
Notes
https://www.theendlessmeal.com/carrot-muffins/
These carrot muffins are naturally sweetened with bananas and loaded with carrots, almond flour, walnuts, coconut, and raisins. You won’t find any grains in this sugar-free muffin recipe. They are super simple to make, freeze well, and are great to have on hand for quick snacks and breakfast on the go.
These carrot muffins are the kind of recipe I come back to again and again. They’re tender, slightly sweet, and perfectly spiced, with just the right amount of carrot shred in every bite. Whether it’s for breakfast on a busy morning or tucked into a lunchbox, they always hit that cozy, home-baked spot.
I love that they’re both comforting and a little bit clever — you get the warmth of cinnamon and the sweetness of carrots without too much fuss. They’re moist, not too sweet, and have a crumb that’s soft with just a touch of structure, so they feel substantial without being heavy.
These muffins are also surprisingly versatile. My family loves them as written, but they’re great warmed for a moment in the toaster oven or microwave, spread with a bit of butter or cream cheese if you’re feeling indulgent. They’re the kind of go-to baked good that feels special and homemade, even on the busiest of days.
Reasons we love these carrot muffins
- They taste so much like our favorite carrot cake recipe .
- They’re made with ingredients that are all firmly in the breakfast category. Think bananas, nuts, and eggs.
- Made in 1 bowl to make life easy.
- Freezer-friendly and will last the work/school week in a bag on your counter. Hello, easy breakfast!
- Filling enough to keep you going until lunch!
3 ways to enjoy your carrot banana muffins
- Just take a bite. These guys are moist enough that they are perfect all on their own. Most of the time, this is how I eat them.
- With a slather of butter and a drizzle of honey. Not going to lie, honey and butter on carrot muffins is the best.
- With a little (or heck, a lot) of honey cream cheese frosting piped or slathered over the top. This effectively turns them into carrot-cake muffins, crossing the boundary from breakfast to something closer to dessert.
Carrot Banana Muffins
- Pin
Ingredients
- ▢ 2 medium ripe bananas (mashed)
- ▢ 1 cup grated carrots
- ▢ 2 tablespoons coconut oil ( melted)
- ▢ 4 large eggs
- ▢ 1 cup almond flour (almond meal)
- ▢ 2 teaspoons vanilla
- ▢ 2 teaspoons ground cinnamon
- ▢ 1 teaspoon baking soda
- ▢ ½ teaspoon EACH: ground allspice, ginger, cloves, and sea salt
- ▢ 1 cup EACH: shredded unsweetened coconut, chopped walnuts, and raisins
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a 12-cup muffin tray with liners. Mash the bananas in a large mixing bowl. Add the carrots, oil, and eggs and whisk to combine. 2 medium ripe bananas, 1 cup grated carrots, 2 tablespoons coconut oil, 4 large eggs
- Add the almond flour, vanilla, cinnamon, baking soda, allspice, ginger, cloves, and salt and whisk once more. Stir in the coconut, walnuts, and raisins. 1 cup almond flour, 2 teaspoons vanilla, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, ½ teaspoon EACH: ground allspice, ginger, cloves, and sea salt, 1 cup EACH: shredded unsweetened coconut, chopped walnuts, and raisins
- Divide the batter between the muffin cups, filling them all the way to the very top. Bake for 25-30 minutes, or until a toothpick inserted into one of the muffins comes out clean.
- Let them cool for 5 minutes in the muffin pan then remove them and let them cook completely on a cooling rack.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
