These Eggless Carrot Banana Muffins are soft, fluffy, and moist. They’re also super easy to make with simple ingredients. No eggs, no fuss, and easy to adapt if you’re dealing with allergies. Whether you’ve got picky eaters like mine or you just love a good wholesome muffin, this one’s a keeper.
Oriana’s Thoughts On The Recipe
Let me just say it loud and proud: my kid only eats carrots if they’re hidden in something sweet—like a cupcake, cake, or muffin. Yep, that’s our reality over here! So you better believe I’ve become a master of sneaky veggie baking. These Eggless Carrot Banana Muffins? Total win. They check all the boxes—hidden veggies, natural sweetness, and no eggs in sight!
These muffins are always a hit in our house. I usually make a batch in the afternoon thinking we’ll have extras for breakfast the next day… but nope, they vanish! They’re soft, fluffy, and moist, but still light and tender. And the combo of banana and carrot gives them just the right amount of sweetness and texture without needing any fancy ingredients. The oats on top add a fun little crunch too!
What I Love About This Recipe
Table of Contents
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Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: The base of the muffins. You can substitute with a 1:1 gluten-free baking flour if needed.
- Baking Powder + Baking Soda: These help the muffins rise and become fluffy.
- Ground Cinnamon & Nutmeg: Warm spices that complement the carrot and banana flavors beautifully.
- Salt: Just a bit to balance the sweetness.
- Milk: Any milk works! Dairy or non-dairy like oat, almond, or soy.
- Apple Cider Vinegar: Reacts with the baking soda to give the muffins extra lift. White vinegar or lemon juice will also work.
- Butter: Adds richness. You can substitute melted coconut oil or a dairy-free alternative.
- Granulated Sugar + Brown Sugar: A blend of sugars gives sweetness and adds moisture.
- Banana: Adds natural sweetness and helps bind the muffins without eggs.
- Plain Yogurt: This makes the muffins moist and tender. Use dairy-free yogurt if needed.
- Vanilla Extract: For flavor depth.
- Carrot: Finely grated, it blends in beautifully and adds moisture and nutrients.
- Oats: Optional but recommended! Sprinkling some on top gives the muffins a nice crunch and rustic look.
Food Allergy Swaps
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend. And be sure your oats are certified gluten-free.
Potential Recipe Challenges & Pro Tips
- Muffins Turn Out Dense Instead of Fluffy: Sometimes, when we overmix the batter, the gluten in the flour develops too much, making the muffins dense and heavy instead of light and fluffy. Pro Tip: Mix the batter just until the dry ingredients are incorporated with the wet ingredients. It’s okay if there are a few lumps. The key is not to overmix.
- Muffins Stick to the Pan or Liners: It’s common for muffins to stick to the paper liners or the pan, especially if the pan isn’t greased well enough. Pro Tip: Lightly spray your muffin tin or paper liners with nonstick cooking spray before adding the batter. You can also use parchment paper liners or silicone muffin cups, which make removal much easier.
- Muffins Don’t Rise Enough: If your baking powder or baking soda is old, they might not give the muffins the lift they need. Pro Tip: Make sure your baking powder and baking soda are fresh. Also, don’t skip the vinegar—it’s the ingredient that activates the baking soda and helps the muffins rise properly, especially since this recipe is eggless.
- Muffins Too Wet or Don’t Bake Evenly: The natural moisture from the banana and carrot, combined with a not-fully-preheated oven, can cause uneven baking or lead to muffins that are too wet inside. Pro Tip: Preheat your oven completely before baking. Also, make sure to divide the batter evenly between the muffin cups so they bake uniformly.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Mix Dry Ingredients
Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a large bowl until combined.
- Combine Milk and Vinegar
In a mixing bowl or liquid measuring cup, combine the milk and vinegar. Let the mixture rest for 5 to 8 minutes, until thickened and curdled.
- Cream Butter And Sugars
Using an electric hand mixer or a stand mixer, beat the butter on medium-high speed until creamy and pale, 3 to 4 minutes. Add the sugars and beat on high speed for 2 minutes until creamed, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the mashed banana, yogurt, and vanilla; continue beating to combine for about 1 minute.
- Add Dry Ingredients
Turn the mixer to low and add the flour mixture in three batches, alternating with the milk mixture, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix. Fold in the grated carrot.
- Fill The Muffin Pan
Spoon the batter evenly into eight muffin cups or liners, filling each one all the way to the top. Top with the rolled oats.
- Bake
Bake at 425ºF (220ºC) for 5 minutes, then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Extra Recipe Tips For Success
- Grate whole carrots yourself. Do not use packaged pre-shredded carrots because they are hard and dry.
- Use overripe bananas for the best natural sweetness and flavor.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
- Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
- For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
- Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
- Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5–10 minutes before transferring to a wire rack. They’ll firm up just enough to handle easily.
Variations & Additions
- Add nuts like walnuts or pecans for extra crunch.
- Mix in raisins or mini chocolate chips for a fun twist.
- Top with a crumb topping made from oats, brown sugar, and butter for a bakery-style finish.
- Swap the banana with applesauce if you’re out of bananas or prefer a different flavor.
Storage and Freezing Instructions
Store: Keep in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Freeze: Let muffins cool completely, then wrap individually and store in a freezer-safe bag or container. Freeze for up to 2 months. Just reheat in the microwave for 20–30 seconds or let thaw overnight.
Frequently Asked Questions
More Egg-Free Muffin Recipes You’ll Love!
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- Eggless Coffee Cake Muffins
- Easy Hummingbird Muffins (Egg-Free)
- Simple Applesauce Muffins (No Eggs, Dairy, or Sugar)
- Eggless Blueberry Muffins [Video]
- Browse more recipes…
Recipe Card
Eggless Carrot Banana Muffins
These Eggless Carrot Banana Muffins are soft, fluffy, and moist. They’re also super easy to make with simple ingredients. No eggs, no fuss, and easy to adapt if you’re dealing with allergies. Whether you’ve got picky eaters like mine or you just love a good wholesome muffin, this one’s a keeper.
Equipment
Ingredients
- 1 1/2 cups (210 g) all-purpose flour
- 1 1/2 teaspoons (6 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1/2 teaspoon (1 g) ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon (2 g) salt
- 1/2 cup (120) ml milk
- 2 teaspoons (10 g) apple cider vinegar
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) brown sugar
- 3/4 cup (120 g) ripe mashed banana (about 1 large banana or 2 smalls)
- 1/4 cup (60 g) plain yogurt
- 1 teaspoon (5 g) pure vanilla extract
- 1 cup (85 g) freshly grated carrot
- 1/4 cup (28 g) old-fashioned rolled oats
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat the oven to 425ºF (220ºC). Spray eight cavities of the muffin pan with nonstick spray or line with cupcake liners.
- Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a large bowl until combined.
- In a mixing bowl or liquid measuring cup, combine the milk and vinegar. Let the mixture rest for 5 to 8 minutes, until thickened and curdled.
- Using an electric hand mixer or a stand mixer, beat the butter on medium-high speed until creamy and pale, 3 to 4 minutes. Add the sugars and beat on high speed for 2 minutes until creamed, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the mashed banana, yogurt, and vanilla; continue beating to combine, about 1 minute.
- Turn the mixer to low and add the flour mixture in three batches, alternating with the milk mixture, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix. Fold in the grated carrot. Cover the bowl and let the batter rest for 15 -20 minutes.
- Spoon the batter evenly into eight muffin cups or liners, filling each one all the way to the top. Top with the rolled oats.
- Bake for 5 minutes, then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Oriana’s Notes
Store: Keep in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Freeze: Let muffins cool completely, then wrap individually and store in a freezer-safe bag or container. Freeze for up to 2 months. Just reheat in the microwave for 20–30 seconds or let thaw overnight.
Food Allergy Swaps:
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend. And be sure your oats are certified gluten-free.
- Muffins Turn Out Dense Instead of Fluffy: Sometimes, when we overmix the batter, the gluten in the flour develops too much, making the muffins dense and heavy instead of light and fluffy. Pro Tip: Mix the batter just until the dry ingredients are incorporated with the wet ingredients. It’s okay if there are a few lumps. The key is not to overmix.
- Muffins Stick to the Pan or Liners: It’s common for muffins to stick to the paper liners or the pan, especially if the pan isn’t greased well enough. Pro Tip: Lightly spray your muffin tin or paper liners with nonstick cooking spray before adding the batter. You can also use parchment paper liners or silicone muffin cups, which make removal much easier.
- Muffins Don’t Rise Enough: If your baking powder or baking soda is old, they might not give the muffins the lift they need. Pro Tip: Make sure your baking powder and baking soda are fresh. Also, don’t skip the vinegar—it’s the ingredient that activates the baking soda and helps the muffins rise properly, especially since this recipe is eggless.
- Muffins Too Wet or Don’t Bake Evenly: The natural moisture from the banana and carrot, combined with a not-fully-preheated oven, can cause uneven baking or lead to muffins that are too wet inside. Pro Tip: Preheat your oven completely before baking. Also, make sure to divide the batter evenly between the muffin cups so they bake uniformly.
- Grate whole carrots yourself. Do not use packaged pre-shredded carrots because they are hard and dry.
- Use overripe bananas for the best natural sweetness and flavor.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
- Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
- For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
- Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
- Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5–10 minutes before transferring them to a wire rack. They’ll firm up just enough to handle easily.
- Add nuts like walnuts or pecans for extra crunch.
- Mix in raisins or mini chocolate chips for a fun twist.
- Top with a crumb topping made from oats, brown sugar, and butter for a bakery-style finish.
- Swap the banana with applesauce if you’re out of bananas or prefer a different flavor.
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Nutrition
Calories: 330kcalCarbohydrates: 49gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 34mgSodium: 323mgPotassium: 206mgFiber: 2gSugar: 23gVitamin A: 3113IUVitamin C: 2mgCalcium: 98mgIron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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