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A stack of 3 carrot banana zucchini muffins with the upper one showing the texture inside.

Banana Carrot Zucchini Muffins

Author: Anna Hart
These easy blender muffins are soft, fluffy, and packed with wholesome ingredients. Perfect for breakfast and lunchboxes.
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Prep Time: 10 minutes
Baking Time: 20 minutes
Total Time: 30 minutes
Servings: 10 muffins

Ingredients

  • 2 medium, very ripe bananas (about 170g) *peeled
  • ¼ cup (60 g) (rapeseed) oil *or other neutral oil of choice
  • 2 eggs
  • 1 ¼ cup (190 g) white whole wheat flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ cup (100 g (about 2)) carrots *peeled + finely grated
  • ⅓ cup (70 g (about ½)) zucchini *peeled + finely grated
You can find detailed step-by step-photos above the recipe card.

Instructions

  • Preheat your oven to 350°F (180°C). Line a muffin tray with 10 muffin liners.
  • Add the bananas, oil, and eggs to a blender. Blend until smooth and creamy.
    2 medium, very ripe bananas (about 170g), ¼ cup (rapeseed) oil , 2 eggs
  • In a large bowl, whisk together the flour, baking powder and baking soda.
    1 ¼ cup white whole wheat flour, 2 tsp baking powder, ½ tsp baking soda
  • Pour the blended mixture into the bowl with the dry ingredients. Add the grated carrot and zucchini (no need to squeeze out any moisture). Stir gently until everything is just combined. Don’t overmix.
    ¾ cup carrots , ⅓ cup zucchini
  • Divide the batter evenly between the muffin cups. Bake for 20-23 minutes, or until a toothpick inserted into the centre comes out clean.
  • Let the muffins cool in the tray for 5 minutes before transferring to a wire rack. Let cool completely before peeling off the liners- otherwise they tend to stick a bit.

Equipment

  • 1 (stick) blender or food processor
  • 1 large bowl + spatula
  • 1 muffin tray + liners
  • 1 wire rack

Notes

  • Use very ripe bananas: The riper the bananas, the sweeter your muffins will be.
  • Picky eaters tip: Grate the carrot and zucchini as finely as possible so they almost disappear into the muffins. Once baked, you genuinely can’t really see or taste the veggies much. Calling them “banana muffins” instead of “veggie muffins” may also help. 
  • Adjust sweetness: These muffins are lightly sweetened with bananas. If you prefer a sweeter muffin, you can add a little granulated sugar of choice. I wouldn’t recommend adding maple syrup or other liquid sweeteners though, as it can throw off the wet-to-dry ratio of the batter.
  • To store: Store the muffins in the fridge for up to 5 days or freeze for up to 3 months. Simply thaw at room temperature or warm in the microwave for 15-20 seconds before serving.

Nutrition

Serving: 1muffin. | Calories: 136kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 159mg | Potassium: 155mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1675IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 1mg
All nutritional information is based on third-party calculations and should be considered estimates.
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