Prep Time10minutes mins

Cook Time25minutes mins

Total Time35minutes mins

Course: Dessert, Snack

Cuisine: American

Diet: Vegan

Servings: 12 muffins

Calories: 238kcal

Author: Toni Okamoto


  • Food Processor
  • Measuring Cups
  • Measuring spoons
  • Medium Bowl
  • Spatula


  • 3 cups mashed ripe bananas (about 3 medium bananas)
  • 0.5 cup granulated sugar
  • 0.67 cup canola or vegetable oil plus more for greasing
  • 2 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • 2 cup shredded carrot
  • 2 teaspoon of ground cinnamon
  • 0.5 cup crushed walnuts (optional)


  • Preheat the oven to 375 degrees, and lightly grease a muffin tin.
  • Place the mashed bananas in a large bowl.
  • Add the sugar, oil, baking powder, baking soda, salt, flour, cinnamon, and gently mix together until well combined.
  • Fold the carrots and walnuts (if using) into the batter.
  • Spoon the batter into the muffin tin, filling each cup to the top.
  • Bake for 25 minutes or until the muffins are golden brown.


  • Use overripe bananas: For natural sweetness allows you to reduce the amount of added sugar in the recipe.
  • Don’t use too much flour: When using cup measurements, first fluff it up in the bag. Use a spoon to transfer it to the measuring cup, leveling it with the back of a knife.
  • Don’t over-mix the batter: This will overdevelop the gluten and can lead to dense, rubbery/gummy muffins.


Calories: 238kcal | Carbohydrates: 48g | Protein: 5g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.5g | Sodium: 463mg | Potassium: 326mg | Fiber: 3g | Sugar: 16g | Vitamin A: 3602IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 2mg