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Carrot Banana Muffins

These Carrot Banana Muffins are a great way to use up any spotty bananas you may have on the counter. These gluten free muffins are made with wholesome ingredients, loaded with carrots and stuffed with a cream cheese frosting. They are next level good!

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carrot cake muffins in a muffin tin with a carrot on the left

Why You’ll Love This Recipe

  • Carrot Banana Muffins come together in under 30 minutes!
  • They are made with simple and wholesome ingredients but taste super indulgent.
  • A great way to use up and spotty bananas you have laying around.
  • Enjoy with a Carrot Mimosa!
  • The combo of carrots and banana provide the best texture.
  • As written, this recipe is gluten free but can easily be made vegan.
  • Perfect for Spring, especially for Easter Sunday!
  • If you loved this one, be sure to check out my Pumpkin Muffins– a Starbucks remake!

Ingredients And Substitutions

These are the main ingredients and substitutions for Carrot Banana Muffins. Scroll down to the recipe card for a full list of ingredients and instructions.

Use ripe, spotty bananas for best results. These are going to be much softer and naturally sweeter!

Coconut sugar is a great natural sweetener that I love to use in my recipes! However, you can easily swap it out for cane sugar or monk fruit sweetener.

A touch of vanilla extract is necessary for any baked good.

Coconut oil will give these muffins a soft and moist texture.

I recommend using a creamy, all natural almond butter. My favorite one is from Trader Joe’s. Avoid an almond butter that has palm oil and is thick. I wouldn’t recommend swapping for peanut butter unless you don’t mind these muffins having a peanut flavor.

You can use pre-shredded carrots or shred them your own either in a food processor or in a cheese grater.

A touch of cinnamon and nutmeg will add a ton of flavor to these muffins.

I used King Arthurs 1:1 gluten free flour blend which is the best gluten free mix in my opinion. Bob’s red mill has one as well, otherwise you can use all purpose flour if you are not gluten free.

A touch of salt will help balance out all the flavors.

Baking soda will give these muffins a nice, fluffy texture.

The cream cheese filling is made with cream cheese, sugar, vanilla, milk and gluten free flour. You can easily swap for dairy free cream cheese and milk to make these muffins vegan.

all the ingredients that you need to make these muffins in individual containers

How To Make

ONE: Mash the bananas and then add in coconut sugar, vanilla extract, coconut oil, and almond butter, Use a whisk to combine all ingredients.

TWO: Next, mix in shredded carrots.

THREE: Add in the gluten free flour, cinnamon, nutmeg, salt and baking soda and use a spatula to mix until well combined. Use a double cookie scoop to add batter to muffin liners and set aside.

FOUR: Make the frosting and pipe into each muffin.

SIX: Bake muffins for 23 minutes, remove from oven and let cool.

Tips And Tricks

Mash bananas with a fork or potato masher until there are no chunks left.

Use a runny almond butter for best results, this will make mixing into the wet ingredients simple and easy.

I prefer to shred my own carrots as it has more flavor in my opinion that pre-shredded. You can use a cheese grater or a food processor!

Use a double cookie scoop and add to bakery style muffin liners. This makes larger muffins vs your standard size.

Bake muffins using every other muffin cavity. This will allow muffins the room to puff up during baking.

An electric whisk or stand-mixer is necessary to combine the cream cheese ingredients.

A plastic ziplock bag works just as great as a pipping bag.

carrot cake muffins with a cream cheese center

Can I make these vegan?

If you are vegan but still want to make these muffins, all you have to do is swap out the regular cream cheese for a plant-based cream cheese. The only difference is the cream cheese is slightly more melted due to the coconut content in the plant cream cheese. Aside from that these muffins will turn out amazing.

How To Serve And Store

Serve these Carrot Banana Muffins with a cream cheese frosting stuffed in the center. They taste amazing slightly warmed up, but still great at room temperature. Enjoy with a cup of coffee or an iced latte.

Store gluten free carrot muffins in an air tight container in the fridge and enjoy within 4-5 days. Reheat in the microwave or preferred in the air fryer for a few minutes.

Taste And Texture

These Carrot Banana Muffins are sweet, but not over-powering which is perfect in my opinion! The muffin itself taste like a slice of carrot cake- loaded with carrots and warming spices like cinnamon and nutmeg.

The texture is incredibly soft, tender and moist with a creamy and tangy cream cheese center.

carrot cake muffin cut in half with cream cheese filling.

Frequently Asked Questions

Can I make these vegan?

Easily! Swap the cream cheese for a vegan cream cheese and the milk for a nut or oat milk

Do I have to use gluten free flour or can I use all purpose flour?

Yup! All purpose flour is a 1:1 swap, but these muffins won’t be gluten free anymore.

How can I make a frosting to go on top instead?

Absolutely! I would double the recipe as listed, add in some powdered sugar and remove the flour.

Other Recipes You May Like

If you make these Carrot Banana Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Carrot Banana Muffins

These Carrot Banana Muffins are a great way to use up any spotty bananas you may have on the counter. These are gluten free muffins are made with wholesome ingredients, loaded with carrots and stuffed with a cream cheese frosting. They are next level good!
5 based on 2 reviews
Pin Recipe
PREP TIME:
10 minutes
COOK TIME:
23 minutes
TOTAL TIME:
35 minutes
Author - Hannah

Ingredients

Banana Carrot Muffins

  • 1.5 cups mashed banana, about 3 medium bananas
  • 1/2 cup coconut sugar, can sub any other sugar
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil, melted
  • 1/2 cup creamy almond butter
  • 1 cup shredded carrots
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1.5 cups 1:1 gluten free flour blend, I used King Arthur’s
  • 1/2 tsp sea salt
  • 1 tsp baking soda

Cream Cheese Filling

  • 2 Tbsp cane sugar, can use coconut but will turn mixture brown
  • 2 tsp non-dairy or dairy milk
  • 1 tsp gluten free flour blend
  • 1/2 tsp vanilla extract
  • 4 oz cream cheese, softened or sub for vegan cream cheese

SCALE:

1X

YIELDS:

7 large muffins

Directions

  1. Preheat oven to 375F and prepare a muffin tin by lining with muffin liners.
  2. In a large mixing bowl, mash the bananas and then add in the coconut sugar, vanilla extract, coconut oil, and almond butter. Use a whisk to combine all ingredients. Then, mix in shredded carrots.
  3. Add in the gluten free flour, cinnamon, nutmeg, salt and baking soda and use a spatula to mix until well combined.
  4. Use a double cookie scoop to add batter to muffin liners, I used two scoops per liner. Gently press down on each muffin to combine the two scoops of batter and set aside. 
  5. In a bowl or stand mixer, add in the softened cream cheese, milk, gluten free flour, vanilla and cream cheese. Whisk on high speed for 1-2 minutes scraping down the sides as needed.
  6. Add frosting to a plastic bag or a piping bag, cut off the corner and stick in the center of each muffin. Squeeze down until cream cheese frosting comes out of the top.
  7. Bake muffins for 23 minutes, remove from oven and let cool for 30 minutes before enjoying.

Notes

  • Use vegan cream cheese and milk to make these muffins vegan.
  • Use a runny almond butter for best results, this will make mixing into the wet ingredients simple and easy.
  • I prefer to shred my own carrots as it has more flavor in my opinion than pre-shredded. You can use a cheese grater or a food processor!
  • Bake muffins using every other muffin cavity. This will allow muffins the room to puff up during baking.
  • An electric whisk or stand-mixer is necessary to combine the cream cheese ingredients.
  • If you do not have a piping bag, a plastic baggie works just as great.

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Leave A Comment And Rate This Recipe!

Rating:

These look awesome! I am not trying to change your recipe but can I use regular flour?

Hi Robin! Oh absolutely!! All purpose flour is an exact 1:1 swap with the gluten free flour blend. Let me know what you think when you give them a go! xx

These are the best muffins I have ever made!! Would be so easy to make vegan too if desired. Thank you SO SO much for this recipe!!! <3

Aw Rachel this makes me incredibly happy, i’m so glad you enjoyed them!!! Thanks for your comment and rating, can’t wait to see what you make next! xx