This is simply the BEST ever carrot banana muffins recipe! Made with vegan flax “eggs,” extra virgin olive oil, and pecans, and sweetened with maple syrup, bananas, and golden raisins, each muffin is loaded with healthy fats and fiber (and of course, veggies!).
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Oh hello there! Excuse me why I clear away the crumbs from these amazing carrot banana muffins so that I can write this post…
I’m simply smitten with this new recipe. Ok ok, I admit that I’d be happy with just about any muffin that contained veggies. But these carrot muffins are next level good!
As you can probably tell by looking at the ingredients list, I got the inspiration for these muffins from carrot cake. I wanted to come up with a healthy, cake-like concoction that was full of the good stuff and a little lighter on the less healthy fats and sweeteners.
And boy am I pleased with how this recipe turned out. Mashed ripe bananas and maple syrup provided plenty of sweetness, as do the little bursts of golden raisins that you’ll find in every other bite. Instead of butter, I used extra virgin olive oil, and in lieu of eggs, I used flaxseed meal mixed with water. (For the record, I have nothing against butter and eggs, but I like to put healthier twists on baked goods when I can.)
As a result of these ingredient swaps, the muffins are fluffy and moist and oh so flavorful. The little flecks of carrot add a vibrant color, in addition to vitamins, minerals, and fiber. Plus, this recipe is freezer-friendly and perfect for meal prep. SO many reasons to make it. I hope you enjoy my carrot banana muffins as much as I do!
How to Make Carrot Banana Muffins
- First, make the flax “eggs” by mixing 2.5 tablespoons of flaxseed meal with 5 tablespoons of water in a small bowl. Let this sit for 5-10 minutes until thickened. In a large mixing bowl, whisk together the mashed banana, flax “eggs,” maple syrup, olive oil, and vanilla extract.
- Stir in the grated carrots.
- Gather the dry ingredients (flour, baking powder and soda, salt, and cinnamon) in a separate bowl. Add to the wet ingredients, and mix until combined.
- Stir in the raisins.
- Fill a muffin pan with the batter, so that each muffin cup is about 3/4 of the way full.
- Top each muffin with chopped pecans. Bake for 20-22 minutes at 375 degrees F, until a toothpick inserted into the center of a muffin comes out clean.
I absolutely love this recipe as written, but I have plenty of tips and suggestions for how to make substitutions for these muffins if needed.
- Eggs: If you do not need or want vegan carrot banana muffins, you can substitute two regular eggs for the flax “eggs.”
- Olive oil: If you are not familiar with using extra virgin olive oil in baked goods, keep in mind that it can impart a subtle fruity and/or peppery taste, especially if you are using a high quality olive oil. I personally enjoy the taste, but if you don’t want to use olive oil, you can sub melted butter (vegan if needed) or coconut oil, no questions asked! If using coconut oil, measure 1/2 cup after you melt it.
- Pecans and raisins: You can skip adding chopped pecans on top of the muffins if you don’t have them on hand, or feel free to use chopped walnuts or oats instead. I like to use golden raisins in the recipe, but regular raisins work just as well.
- To line or not to line? If you are using a metal muffin tin, it’s best to use paper liners or nonstick cooking spray if you don’t have liners. If you’re interested in a hassle-free way to make muffins, I need to give a plug for this silicone muffin pan from Target! I got it for Christmas from my husband, and it really is AMAZING. Muffins pop RIGHT out, you don’t need liners, and the pan isn’t a total mess that’s difficult to clean after using. I highly recommend.
Storage and Freezing Instructions
After removing carrot banana muffins from the oven, let them cool completely before storing. You can and should eat one or two while they’re still warm though! Just wait to put them away until they’ve cooled down. Store in an airtight container at room temp for up to 3 days.
These muffins also freeze well. Let them cool completely, then transfer to an airtight freezer container or bag. If you want an extra layer of protection from freezer burn, wrap each muffin before adding to a container or bag. Thaw in the fridge or on the counter overnight.
To reheat the muffins before eating, place on a plate and microwave for about 15 seconds until warm. You can also cut them in half, place on a baking sheet, and reheat under the broiler in the oven for 2 to 3 minutes.
More Healthy Muffins Recipes
Love veggies in your muffins? Check out these recipes for more ideas: Spinach Banana Muffins, Zucchini Carrot Oat Muffins, Spiced Oat and Butternut Squash Muffins, and Sweet Potato Blueberry Flax Muffins. For a similar flavor combination as this recipe, try the Gluten Free Carrot Banana Bread.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Vegan Carrot Banana Muffins
- 1.25 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 tbsp flaxseed meal - mixed with 5 tbsp water
- 1 cup mashed ripe banana - about 2 large bananas, 3 smaller ones
- 1/3 cup maple syrup - can use up to 1/2 cup if desired
- 1/2 cup extra virgin olive oil - see notes
- 1 tsp vanilla extract
- 1.5 cups grated carrots - I used 3 large carrots
- 1/2 cup golden raisins - can sub regular
- 1/3 cup chopped pecans - for topping
- Preheat the oven to 375 degrees F. Line or grease a muffin pan and set aside (if using a silicone muffin tin, no need to line or grease).
- Combine the flour, baking powder and soda, cinnamon, and salt in a bowl. In a small bowl, mix together the flaxseed meal and water, and let sit for 5-10 minutes to thicken (this will be your flax "eggs"). Prepare the other ingredients while you wait.
- In a large mixing bowl, whisk together the flax eggs, mashed banana, maple syrup, olive oil, and vanilla extract. Stir in the grated carrots, followed by the dry ingredients. Next, stir in the raisins and mix until combined.
- Scoop the batter into the prepared muffin tin. Each cup should be about 3/4 full. Top each muffin with chopped pecans.
- Bake for 20 to 22 minutes, until a toothpick inserted in a muffin in the center of the pan comes out clean. Let the muffins cool for about 5 minutes before eating. Transfer to a rack to cool completely before storing.
- Olive oil: Using olive oil can impart a subtle fruity/peppery taste to baked goods. I personally love it! But if you want something more neutral, use the same amount of melted coconut oil or butter instead. Keep in mind that butter is not vegan, in case you need/want these to be vegan. If using coconut oil, measure 1/2 cup after you melt it.
- Maple syrup: Substitute honey if needed/desired.
- Flax eggs: You can substitute two regular eggs for the flax “eggs” instead (but they will no longer be vegan).
- Pecans and golden raisins: Substitute chopped walnuts for pecans and regular raisins for golden ones if that’s what you have on hand.
- Storage and Freezing: Let the muffins cool completely, then store in an airtight container on the counter for up to 3 days (if they last that long!). To freeze, let the muffins cool, then store in a freezer-friendly bag or container for up to 3 months. For an extra layer of protection from freezer burn, wrap each individual muffin before freezing in a bag/container. Thaw in the fridge or on the counter overnight.
- Reheating: If you want to reheat a muffin before eating, microwave for 15 seconds or place on a baking sheet under the broiler in the oven for a few minutes. They taste great with peanut butter!
- Equipment: This is the silicone muffin pan I use and I LOVE it! It makes baking and clean-up so easy, and you don’t need to spend any effort getting the muffins out.
Enjoy this sweet treat! – Lizzie