carrot cake banana muffin with muffin wrapper off

Carrot Cake & Banana Muffins with Cream Cheese Frosting

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    Carrot cake muffins loaded with gooey bananas, coconut shreds, and walnut pieces for a healthy breakfast treat or after dinner dessert! Make these super moist and delicious muffins that everyone will love.


    If you’re a fan of carrot cake, these muffins are made for you. Sometimes I crave a slice of carrot cake, but don’t want to go through the huge effort of baking and assembling a cake. Insert these carrot cake and banana muffins with cream cheese frosting, the simpler option when your carrot cake cravings hit!

    Ok, I hate to say it because I know this word triggers a lot of people, but… these muffins are so moist! There is nothing worse than a dry muffin. The freshly grated carrots and overly ripe bananas make these muffins extra moist and delicious. 

    Why a Cream Cheese Frosting? Traditional carrot cake recipes use a cream cheese frosting. Since we’re opting for super simple muffins, feel free to leave off the frosting if you don’t have the time. I just love the extra creaminess it adds to the muffins! Tip, make sure the cream cheese is room temperature before you mix it together with the powdered sugar and vanilla to create the frosting.

    I love that these muffins are loaded with good for you ingredients like fresh carrots, bananas, and walnuts. They’re such a versatile treat. Eat them for breakfast sans frosting or for dessert with the frosting. Whichever you decide, you cannot go wrong here.

    Let’s make these muffins!

    Ingredients for carrot cake banana muffins

    Ingredients in these Carrot Cake & Banana Muffins 

    Flour: All purpose flour or if gluten-free, use all purpose gluten-free flour.

    Baking Soda & Baking Powder: To help these babies get nice and fluffy!

    Salt & Spices: Let’s enhance the flavor of these muffins with a little bit of added salt, cinnamon, and nutmeg.

    Wet Ingredients: Two eggs, granulated white sugar, coconut oil, almond milk, and vanilla.

    Bananas: The riper the better. I’m talking almost brown here. 

    Carrots: Freshly grated carrots will give you the best carrot-y result.

    Coconut Shreds: I love the texture coconut shreds add to the muffins but I totally understand coconut is not everyone’s cup of tea. Feel free to leave out. Can swap for raisins, pineapple chunks, or other typically carrot cake mix-ins.

    Walnuts: These are an optional mix in, but if you’re not a fan of walnuts, what are you doing here then? Just kidding! 

    Ingredients for the Cream Cheese Frosting 

    Cream cheese, powdered sugar, and vanilla combined until smooth and spreadable.

    carrot cake banana muffins in a muffin tin

    Kitchen Tools Needed for this Recipe

    • Mixing bowls
    • Carrot peeler
    • Grater
    • Electric stand mixer or hand mixer

    Try these Other Delicious Muffin & Quick Bread Recipes

    These Lemon Ricotta Muffins are a Wellness Walnut fan favorite. If you want more banana recipes, try this Savory Tahini Banana Bread!

    half eaten carrot cake banana muffin

    How to Make these Carrot Cake & Banana Muffins with Cream Cheese Frosting 

    Step One: Preheat the oven to 350°F and line a muffin tin with paper liners or spray with cooking spray so the muffins don’t stick to the tin.

    Step Two: In a medium-sized bowl, stir together 1 ½ cups of flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, ¼ teaspoon salt, 1 teaspoon cinnamon, and ½ teaspoon of nutmeg.

    Step Three: In a large bowl and electric hand mixer or a stand mixer with paddle attachment, beat 2 eggs, ½ cup of granulated white sugar, ½ cup of melted coconut oil, 2 overripe bananas, ¼ cup of almond milk, and 1 teaspoon of vanilla together until fully combined. Stir in 1 cup of freshly grated carrots.

    Step Four: Add the bowl of dry ingredients to the wet ingredients and beat together until fully combined.

    Step Five: Fold in ¾ cup of coconut shreds and 1 cup finely chopped walnuts.

    Step Six: Fill each muffin cup ¾ of the way full with the muffin batter. Bake in the oven for 22-25 minutes until muffins have domed and a toothpick inserted into the center of the muffin comes out clean. Let muffins cool completely. 

    Step Seven: Prepare the cream cheese frosting. In a large bowl with an electric hand mixer or a stand mixer with paddle attachment, add 4 oz of cream cheese, 1 ½ cups of powdered sugar, and 2 teaspoons of vanilla. Beat together until creamy frosting consistency is achieved.

    Step Eight: With a pastry spatula or metal knife, spread each cooled muffin with the icing. Top with optional extra walnuts and coconut shreds. Enjoy!

    carrot cake banana muffin with muffin wrapper off

    Carrot Cake & Banana Muffins with Cream Cheese Frosting

    Carrot cake muffins loaded with gooey bananas, coconut shreds, and walnut pieces for a healthy breakfast treat or after dinner dessert! Make these super moist and delicious muffins that everyone will love.


    Prep time: 15 min |

    Cook time: 25 min |

    Total time: 40 min

    Cuisine: American |

    Serves: 14

    Ingredients:

    For the Carrot Cake & Banana Muffins:

    • 1 ½ cups, all purpose flour
    • 1 tsp, baking soda
    • 1 tsp, baking powder 
    • ½ tsp, salt
    • 1 tsp, cinnamon
    • ½ tsp, nutmeg
    • 2 large eggs
    • 1/2 cup, granulated sugar
    • ½ cup, coconut oil, melted
    • 2 overripe bananas
    • ¼ cup, almond milk 
    • 1 tsp, vanilla
    • 1 cup, grated carrots
    • ¾ cup, coconut shreds + plus more for optional topping
    • 1 cup, walnuts, chopped + plus more for optional topping

     

    For the Cream Cheese Frosting:

    • 4 oz, plain cream cheese, room temperature
    • 1 ½ cups, powdered sugar
    • 2 tsp, vanilla 

    Directions:

    1. Preheat the oven to 350°F and line muffin tin with paper liners.
    2. In a medium bowl, stir the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.
    3. In a large bowl, beat the eggs, sugar, coconut oil, bananas, almond milk, and vanilla together until fully combined. Stir in the grated carrots.
    4. Add the dry ingredients to the wet ingredients and beat together until fully combined.
    5. Fold in the coconut shreds and chopped walnuts.
    6. Fill each muffin cup ¾ of the way full with the muffin batter. 
    7. Bake for 22-25 minutes until muffins have domed and a toothpick inserted into the center of the muffin comes out clean. Let muffins cool completely. 
    8. In a large bowl or stand mixer, add the cream cheese, powdered sugar, and vanilla. Beat together until creamy frosting consistency is achieved.
    9. With a pastry spatula or metal knife, spread each cooled muffin with the icing. Top with optional extra walnuts and coconut shreds. Enjoy!
    Notes:
    1. Store leftover muffins in an airtight container at room temperature for up to 8 hours, otherwise they should be refrigerated.
    2. Can leave the muffins unfrosted and store frosting separately in the fridge for up to 3 days or in the freezer for up to 1 month. 
    3. Unfrosted muffins can be stored in an airtight container at room temperature for up to 4 days. Transfer to the fridge or freezer to prolong their longevity.

    Nutrition Facts

    Serving Size 1 muffin

    Serves 14


    Amount Per Serving
    Calories 270
    Total Fat 15.7g
      Saturated Fat 9.4g
      Trans Fat 0g
    Cholesterol 35.2mg
    Sodium 231mg
    Total Carbohydrate 29.4g
      Dietary Fiber 1.8g
      Sugars 19.4g
    Protein 3.6g

     

    Find on MyFitnessPal as: TWW - Carrot Cake & Banana Muffins with Cream Cheese Frosting


    Author: Christine

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    Cuisine: American

    Keywords: Muffins, Carrot Cake, Banana Muffins


    Ratings and reviews (1)

    ...
    NJ
    10 months ago

    Absolutely delicious! With or without the frosting healthy goodness. Thanks

    Leave a review and star rating: