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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 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.
Kitchen Tools Needed for this Recipe
- Mixing bowls
- Carrot peeler
- Electric stand mixer or hand mixer
Try these Other Delicious Muffin & Quick Bread Recipes
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!