Carrot Cake Banana Muffins with Frosting Recipe

You want carrot cake. You have bananas going brown. Your Tuesday is a mess. I get it. We all have those days. If you love the combination of veggies and sweet fruit, you might also enjoy our recipe for Carrot Banana Muffins.

Let’s smash those two cravings together. Fast. I’m talking about Carrot Cake Banana Muffins with Frosting. It’s your favorite spiced cake, in muffin form, ready in under an hour.

No fancy techniques. No all-day project. Just maximum flavor for your minimum effort. Let’s bake.

Recipe Overview

• Cuisine: American
• Category: Breakfast, Snack, Dessert
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 40 minutes
• Servings: 12 muffins

Ultimate Guide to Carrot Cake Banana Muffins with Frosting

This is your only guide. Why? Because it hits every mark for a busy cook.

We get veggie-loaded goodness from the carrots. We use up those sad bananas. The warm spices make your kitchen smell amazing. And the cream cheese frosting? It’s the hero move that makes these special.

This recipe is perfect for Easter brunch, a lunchbox treat, or a just-because snack. It’s a spiced cake you can eat with one hand. Let’s do this.

The Simple Ingredients

Check your pantry. You probably have most of this already. That’s the goal.

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ½ tsp salt
• 2 large ripe bananas (about 1 cup mashed)
• ¾ cup packed light brown sugar
• ⅓ cup neutral oil (like avocado or canola)
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 ½ cups finely grated carrots (about 2-3 medium)
• ½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 4 oz full-fat block cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 cup powdered sugar
• ½ tsp vanilla extract
• Pinch of salt

Let’s Get Cooking! (The Step-by-Step)

This is where we move. Preheat that oven. Grab your bowls. Here we go.

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
2. In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, nutmeg, and salt. This is your dry team. Set it aside.
3. In a large bowl, mash the bananas until mostly smooth. A few lumps are fine. Add the brown sugar, oil, eggs, and vanilla. Whisk it all together until it’s smooth and combined.
4. Add your dry team to the wet team. Use a spatula to fold it together. Stop when you just see no more dry flour. Do not overmix.
5. Fold in the grated carrots and nuts, if using. The batter will be thick. That’s perfect.
6. Divide the batter evenly among the 12 muffin cups. I like to use an ice cream scoop for this. It’s fast and clean.
7. Bake for 20-22 minutes. They’re done when a toothpick poked in the center comes out clean. Let them cool in the pan for 5 minutes, then move them to a wire rack to cool completely before frosting.
8. Make the frosting: While muffins cool, beat the softened cream cheese and butter together until smooth. Beat in the powdered sugar, vanilla, and salt. Whip it for a minute until fluffy. Frost those cool muffins and enjoy! For a simpler, classic banana muffin, try our Easy Vanilla Glazed Banana Muffins.

What to Serve With This Dish

These muffins are a full meal on the run. But if you want to round things out, keep it simple.

Recipe

Carrot Cake Banana Muffins with Frosting Recipe

Make Carrot Cake Banana Muffins with Frosting Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Jennifer McDonallds

Prep: 15 min | Cook: 22 min | Total: 40 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Simple Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ½ tsp salt
• 2 large ripe bananas (about 1 cup mashed)
• ¾ cup packed light brown sugar
• ⅓ cup neutral oil (like avocado or canola)
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 ½ cups finely grated carrots (about 2-3 medium)
• ½ cup chopped walnuts or pecans (optional)

Let’s Get Cooking! (The Step-by-Step)

1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.

2

In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, nutmeg, and salt. This is your dry team. Set it aside.

3

In a large bowl, mash the bananas until mostly smooth. A few lumps are fine. Add the brown sugar, oil, eggs, and vanilla. Whisk it all together until it’s smooth and combined.

4

Add your dry team to the wet team. Use a spatula to fold it together. Stop when you just see no more dry flour. Do not overmix.

5

Fold in the grated carrots and nuts, if using. The batter will be thick. That’s perfect.

6

Divide the batter evenly among the 12 muffin cups. I like to use an ice cream scoop for this. It’s fast and clean.

7

Bake for 20-22 minutes. They’re done when a toothpick poked in the center comes out clean. Let them cool in the pan for 5 minutes, then move them to a wire rack to cool completely before frosting.

8

Make the frosting: While muffins cool, beat the softened cream cheese and butter together until smooth. Beat in the powdered sugar, vanilla, and salt. Whip it for a minute until fluffy. Frost those cool muffins and enjoy! For a simpler, classic banana muffin, try our Easy Vanilla Glazed Banana Muffins.

Notes

Enjoy your homemade Carrot Cake Banana Muffins with Frosting Recipe!

Nutrition Information

Calories: ~280

Carbohydrates: 38g

Protein: 4g

Fat: 13g

Saturated Fat: 4g

Fiber: 2g

Sugar: 24g

Did You Make This?

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For a quick breakfast, pair one with a Greek yogurt and a handful of berries. Need a bigger brunch? Add some scrambled eggs and crispy bacon on the side.

They also make a fantastic dessert with a cup of coffee or cold milk. Easy.

Make This Recipe Your Own (Quick Swaps)

Make it work for you. Got an allergy? A different nut? No problem.

Need it gluten-free? Swap the all-purpose flour for a 1-to-1 gluten-free baking blend. It works great.

Not a nut person? Use raisins or shredded coconut instead. Or just leave them out.

Want more protein? Add a scoop of vanilla protein powder to the dry ingredients. You might need a splash more milk if the batter gets too thick.

How to Store Leftovers (If You Have Any!)

These muffins keep well. Store frosted muffins in a sealed container in the fridge for up to 4 days.

You can also freeze them. Freeze unfrosted muffins in a single layer, then bag them for up to 3 months. Thaw and frost when ready.

Frosting can be made ahead and stored in the fridge for a week. Just let it soften and give it a quick stir before using.

NUTRITION INFORMATION

• Calories: ~280
• Carbohydrates: 38g
• Protein: 4g
• Fat: 13g
• Saturated Fat: 4g
• Fiber: 2g
• Sugar: 24g

*Note: Nutrition is an estimate per frosted muffin, with nuts.

FREQUENTLY ASKED QUESTIONS

Can I make this into a loaf instead?

Yes! Pour the batter into a greased 9×5 loaf pan. Bake at 350°F for 55-65 minutes, until a tester comes out clean. Let it cool completely before frosting.

My bananas aren’t ripe. What can I do?

No worries. Place whole, unpeeled bananas on a baking sheet. Bake at 300°F for 15-20 minutes, until the skins are black. Let them cool, then scoop out the soft insides. Instant ripe banana!

Can I skip the frosting?

Of course. They’re delicious plain, like a spiced banana-carrot bread muffin. A little smear of butter is also a win.

So there you have it. A dessert-worthy muffin that’s secretly packed with good stuff. You solved the banana problem. You got your carrot cake fix. You won the day. If you’re craving more carrot-forward baked goods, our wholesome Oatmeal Carrot Cake is a must-try.

Now I want to hear from you. Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!