Packed with flavorful and wholesome ingredients, these carrot-banana muffins make a good snack or breakfast.

Patsy Jamieson
Source: EatingWell Magazine, September/October 1996


Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Coat 18 standard-size (2 1/2-inch) muffin cups with cooking spray.

  • Place raisins in a small bowl and cover with hot water; let soak for 5 minutes. Drain and set aside.

  • Whisk whole-wheat flour, all-purpose flour, oat bran, wheat germ, baking powder, baking soda, salt, cinnamon and allspice in a large mixing bowl.

  • Whisk egg whites in a medium bowl until frothy. Add brown sugar (or Splenda) and whisk until it has dissolved. Mix in bananas, milk, oil and vanilla.

  • Make a well in the center of the dry ingredients. Add the wet ingredients; stir with a rubber spatula until just combined. Gently stir in carrots and the drained raisins. Scoop the batter into the prepared pan and sprinkle with nuts.

  • Bake the muffins until the tops spring back when touched lightly, 15 to 20 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.


DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Nutrition Facts

199 calories; protein 4.9g; carbohydrates 36.3g; dietary fiber 3.2g; sugars 19.6g; fat 5.6g; saturated fat 0.6g; cholesterol 0.3mg; vitamin a iu 2068.3IU; vitamin c 2.2mg; folate 39.3mcg; calcium 51mg; iron 1.4mg; magnesium 44mg; potassium 277.1mg; sodium 192mg; thiamin 0.2mg.

Reviews (13)

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13 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Delicious!! I just made these and OMG they're good! I used 1/2 nonfat yogurt instead of the milk and 1 cup oatmeal instead of the oat bran. I also added some brown sugar and oatmeal to the top for a crumble. I will definitely make these again! Read More
Rating: 3 stars
Loaf Pan or Muffin Pan "Carron and Banana Muffins" Is there a way to make this in a loaf pan as a quick bread instead of muffins? I imagine it would have at least a one hour bake time given all the ingredients and given that costly list I'd hate to experiment and have it go wrong! Help please. Read More
Rating: 5 stars
Very good and moist. Make sure the carrots are quite thin though. This has become our new standard banana bread:) Read More
Rating: 5 stars
Love love love Exceptional flavor and moist muffins Read More
Rating: 4 stars
Disappointed I was excited to try these muffins based on other reviews. I didn't have wheat germ so I substituted with cornmeal. I think they are bland and on the dry side maybe because of the cornmeal? I am still learning about substitutions in baking Pros: Healthy Cons: Bland Read More
Rating: 5 stars
Finally a heathy muffin I don't feel guilty about eating! I loved this recipe! I was a little hesitant on making it at first because my daughter does not like most of the ingredients (bananas carrots raisins nuts) and I didn't want it to be a waste of time and ingredients but I'm glad I made them! Everyone really enjoyed them. I did not have Oat Bran so I used dry old-fashioned oatmeal instead. Also I did not have wheat germ so I opted for ground flax I still used the same measurements and they both worked absolutely fine! I did not use any nuts on top for the reason of picky kids and b/c I had none on hand. I really appreciate these muffins because they are under 200 calories and don't have a lot of sugar like most others. Please try them they are delightful! Pros: Quick moist flavorful healthy Read More
Rating: 5 stars
These were good but a little sweet. I will definitely make them again using less sugar. Read More
Rating: 4 stars
My new go-to recipe! I was looking for ideas to use up over-ripe bananas. I always have carrots in the fridge so this is my new go-to recipe! I couldn't find oat bran so I used All Bran cereal. I also replaced raisins with currants. The flavors mingle well together and the muffins are moist. They freeze well. I will make these again! Read More
Rating: 5 stars
Oh my goodness. I think these were the best muffins I've ever made!! So good! Read More