The Best Banana Carrot Muffins (breakfast meal prep!)

This Banana Carrot Muffins recipe is the perfect grab-and-go breakfast or snack. What I love about this Breakfast recipe is that it’s naturally gluten-free, dairy-free, vegan, and packed with protein...all while sneaking in some veggies!

I've been making this recipe for busy mornings and it’s a total lifesaver. Makes great leftovers, too! Easy to switch up with different nuts, add-ins, or even chocolate chips for a treat.

If you like this dish, you should try my Easy Breakfast Banana Protein Muffins (Egg Free!), Meal Prep Carrot Cake Bites (No Dates!), or my WW Blueberry Muffin Recipe.

Why You Will Love This Breakfast

• Easy cooking - ready in about 30 minutes
• Healthy ingredients - naturally sweetened with bananas, packed with oats, carrots, and protein powder
• Versatile meal - grab-and-go breakfast, snack, or post-workout treat

What do you need to make banana carrot muffins:

• Bananas — naturally sweet and add moisture
• Coconut oil — healthy fat and adds richness
• Oats — gluten-free base, high in fiber
• Coconut sugar — lightly sweetens without spiking blood sugar
• Cinnamon — adds warmth and flavor
• Vanilla protein powder — boosts protein content
• Almond milk — keeps it dairy-free
• Shredded carrots — sneaky veggie addition and natural sweetness
• Chopped walnuts — adds crunch and healthy fats

Substitutions and Variations

• Use sunflower seed butter instead of coconut oil for a nut-free option
• Swap walnuts for pecans or almonds
• Add ¼ cup chocolate chips for extra indulgence
• Use any plant-based milk for almond milk

How to make banana carrot muffins:

1. In a large mixing bowl, mash ripe bananas and stir in coconut oil.
2. Mix in shredded carrots and other dry ingredients.
3. Fill muffin cups to the top and bake.

Tips for making the best banana carrot muffins:

• Because these are vegan banana carrot muffins and do not have eggs in them they do not rise. For bigger muffins fill the cups to the top.
• Muffins are easiest to remove once fully cooled
• For extra moisture, add 1–2 tablespoons applesauce
• Can double the batch and freeze for up to 2 months
• No muffin tin? You can make these into banana carrot bars instead by pressing mixture on parchment paper on a baking sheet.

Storage and Reheating Instructions

• Storage: Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week
• Freezing: Freeze for up to 2 months
• Reheating: Microwave 20–30 seconds, or thaw overnight in the fridge
• Tips: Wrap individually for easy grab-and-go breakfasts

I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
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