Banana carrot muffins

Do you like carrot cake? Is the banana loaf your favourite cake? If yes you won’t be disappointed. This is the same kind of cake - moist, spicy and not very sweet. Carrot and banana give natural sweetness and moistness and match perfectly each other because of their subtle vegetable taste. You may use the same batter either for muffins or for a loaf and preparing is quick and easy so you can try it any time. Frosting is not necessary however it gives some sweetness and taste. Enjoy!


16 classic muffins or one loaf



  • 2 bananas
  • 1 ½ cups shredded carrots
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon mixed pumpkin pie spices
  • 2 large eggs
  • ½ cup oil
  • ¾ cup brown sugar
  • ¼ cup plain yogurt
  • 1 tablespoons vanilla extract

 Cream cheese frosting:

  • ¼ cup butter
  • ¼ cup icing sugar
  • 125 g cream cheese
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract



Preheat oven to 350°F and line a pan.

Smash the bananas with a fork. Stir in the shredded carrot.

In a medium bowl, whisk together flour, salt, baking powder, soda and spices. Stir in banana-carrot mixture. In separated bowl mix together eggs, oil, sugar, yogurt and vanilla. Pour wet ingredients over flour-vegetables mixture. Whisk together just until combined. Pour batter into prepared pan. Place the pan in the oven and bake for 25 minutes (until a wooden pick inserted in center comes out clean). Cool in pan for 10 minutes and then cool completely on a wire rack.

Frosting: whisk together all ingredients until smooth. Frost 1 tablespoon portion over every muffin (or loaf) and (optional) decorate with chocolate carrot.





The recipe is based on but modified by me.

Category: Cupcakes/muffins.

Tags: banana, carrot, yoghurt.

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