Carrot & Banana Muffins

Carrot & Banana Muffins

13 Reviews
From: EatingWell Magazine, September/October 1996

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

Ingredients 18 servings

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Original recipe yields 18 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup raisins
  • ¾ cup whole-wheat flour
  • ¾ cup all-purpose flour
  • 1 cup oat bran
  • ½ cup toasted wheat germ
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground allspice
  • 4 large egg whites
  • 1 cup packed brown sugar, or ½ cup Splenda Sugar Blend for Baking
  • 1 cup mashed bananas, (2 medium bananas)
  • ½ cup low-fat milk
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots, (4 medium carrots)
  • ⅓ cup chopped walnuts


  • Active

  • Ready In

  1. Preheat oven to 400°F. Coat 18 standard-size (2½-inch) muffin cups with cooking spray.
  2. Place raisins in a small bowl and cover with hot water; let soak for 5 minutes. Drain and set aside.
  3. Whisk whole-wheat flour, all-purpose flour, oat bran, wheat germ, baking powder, baking soda, salt, cinnamon and allspice in a large mixing bowl.
  4. 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.
  5. 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.
  6. 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 information

  • Per serving: 199 calories; 6 g fat(1 g sat); 3 g fiber; 36 g carbohydrates; 5 g protein; 39 mcg folate; 0 mg cholesterol; 20 g sugars; 2,068 IU vitamin A; 2 mg vitamin C; 51 mg calcium; 1 mg iron; 192 mg sodium; 277 mg potassium
  • Nutrition Bonus: Vitamin A (41% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2½ starch, 1 fat

Reviews 13

July 23, 2016
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By: EatingWell User
Love love love Exceptional flavor and moist muffins
September 29, 2015
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By: einer
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!
April 10, 2014
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By: EatingWell User
Nice Texture - A half of the amount of the recipe yields a dozen of standard size muffins, with a pan filled almost full. - Next time, I will reduce the amount of sugar by half as they are a bit too sweet to me. Pros: Love the whole grain texture Cons: 1 1/2 dozen muffins are a bit too many.
September 11, 2013
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By: EatingWell User
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
March 31, 2013
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By: EatingWell User
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
November 15, 2012
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By: EatingWell User
Oh my goodness. I think these were the best muffins I've ever made!! So good!
August 25, 2011
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By: EatingWell User
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.
November 12, 2010
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By: EatingWell User
My whole family loved these muffins! I used oatmeal (instead of oat bran) and skim milk (instead of low fat milk). And used 1/2 cup of Splenda (not the blend). They are wonderfully moist and just the right sweetness.
August 19, 2010
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By: EatingWell User
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!
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