Eggless Carrot Banana Muffins are the kind of feel-good bake that makes your whole kitchen smell like a hug. They’re soft, fluffy, naturally sweet, and packed with cozy spices, ripe banana, and freshly grated carrot. Basically? They’re sunshine in muffin form.
And the best part? No eggs, no stress, and no weird ingredients. Just pantry staples and a few fresh add-ins that you probably already have on hand.
Whether you’re baking for a lunchbox, a brunch spread, or just need something wholesome to snack on with coffee, these muffins are your new go-to. Kid-approved, freezer-friendly, and totally allergy-friendly too.
Once you try these Eggless Carrot Banana Muffins, you’ll never look back. 🧡
Table of Contents
Emily’s Thoughts On The Recipe
Carrot cake and banana bread are two of my forever comfort bakes — and these Eggless Carrot Banana Muffins are the perfect lovechild of both. They’re moist, flavorful, just sweet enough, and packed with real goodness you can feel good about.
And because they’re egg-free? Total game-changer. No flax eggs, no complicated swaps — just simple ingredients that work every single time. I’ve baked these for breakfast, packed them in my kids’ lunchboxes, and even served them as a last-minute brunch treat (with a little maple drizzle… chef’s kiss).
I love how they freeze beautifully, and I always double the batch now — one for now, one for “future me” to thank me later. 😉
What I Love About This Eggless Carrot Banana Muffins
✅ 100% egg-free – perfect for allergies or empty fridge days
✅ Soft and fluffy with just the right amount of moisture
✅ Packed with banana, fresh carrot, and warm spices
✅ Customizable with raisins, nuts, or chocolate chips
✅ Topped with oats for that rustic bakery look
✅ No fuss, no fancy tools — just real ingredients and easy steps
Ingredients You’ll Need for Eggless Carrot Banana Muffins
Want the full list with exact amounts? You’ll find everything in the recipe card at the bottom of this post. Just scroll when you’re ready!
These Eggless Carrot Banana Muffins come together with wholesome, everyday ingredients that are easy to find and even easier to love. No eggs, no fuss — just soft, spiced, naturally sweet muffins that taste like a warm hug.
Dry Ingredients
- All-purpose flour : Gives the muffins structure and that classic, soft crumb.
- Baking powder + baking soda : Work together to create a tall, fluffy rise.
- Ground cinnamon : Adds warm, cozy flavor that pairs perfectly with the banana and carrot.
- Ground nutmeg : Just a dash brings out deeper, bakery-style spice.
- Salt : Enhances the overall flavor and balances the sweetness.
Moisture & Binding Ingredients
- Mashed ripe banana : Acts as a natural egg replacer and adds natural sweetness and moisture.
- Fresh grated carrot : Use freshly grated for best texture and moisture — pre-shredded carrots tend to be too dry.
- Plain yogurt : Makes these Eggless Carrot Banana Muffins ultra moist and tender. Choose plant-based if needed.
- Milk : Any kind will do! It helps bring the batter together.
- Unsalted butter : Adds richness and softness to the crumb. You can sub with vegan butter for a dairy-free version.
- Apple cider vinegar : A must-have in eggless baking! It reacts with the baking soda for a lovely lift.
- Vanilla extract : Adds depth and a sweet, comforting flavor that ties everything together.
Sweeteners
- Granulated sugar : This is your classic white sugar that helps sweeten the muffins while also giving them structure. It’s just enough to bring balance without stealing the spotlight from the banana and spice.
- Brown sugar : Adds extra moisture and that cozy, caramel-y vibe we all love. It deepens the flavor and makes these muffins feel extra comforting — like banana bread in muffin form.
Optional Topping
- Rolled oats : Totally optional, but if you want that bakery-style top with a little rustic charm, this is it. Just sprinkle a few oats over each muffin before baking — they make everything look a little more homemade (in the best way).
Step-by-Step Instructions
These Eggless Carrot Banana Muffins come together easily, and you don’t need any fancy tools. Just grab a couple bowls, a whisk, and get ready for your kitchen to smell amazing. Here’s how to bring them to life:
Whisk the Dry Ingredients: Start by combining your dry ingredients in a medium-sized mixing bowl. Stir together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until everything’s evenly mixed. This is your cozy spice base — like the one we use in our moist and tender Easy Eggless Carrot Layer Cake.
Make Your “Buttermilk”: In a small cup or bowl, stir the milk and apple cider vinegar together. Let it sit for 5–8 minutes until slightly curdled.
Cream Butter & Sugars: In a large mixing bowl, beat the butter until creamy. Add both sugars and beat again until light and fluffy. Stir in the mashed banana, yogurt, and vanilla extract until smooth and fully combined.
Combine It All: Add the dry ingredients to the wet in three batches, alternating with the buttermilk mixture. Stir gently after each addition. Finally, fold in the grated carrots. Don’t overmix — a few streaks are fine! (This technique also works great in recipes like our Eggless Lemon Meringue Cupcakes — super fluffy, no fuss.)
Fill the Muffin Pan: Line your muffin tin and fill each cup all the way to the top. For that rustic bakery vibe, sprinkle a few oats over each one. (Pro tip: this oat topping also looks beautiful on Eggless Cadbury Mini Egg Cookies if you want to keep things festive.)
Bake Like a Pro: Bake at 425°F (220°C) for the first 5 minutes, then lower the temperature to 350°F (175°C) and continue baking for 15–20 minutes. This two-temp trick helps your muffins rise high and stay fluffy inside. Let them cool in the pan for 5 minutes before transferring to a rack.
Eggless Carrot Banana Muffins
INGREDIENTS
- 1½ cups 210 g all-purpose flour – The base of our muffins for a tender, soft crumb.
- 1½ teaspoons 6 g baking powder – Helps give a nice fluffy rise.
- ½ teaspoon 3 g baking soda – Works with the vinegar to keep the texture light.
- ½ teaspoon 1 g ground cinnamon – Adds cozy warmth that pairs perfectly with banana and carrot.
- ¼ teaspoon ground nutmeg – A little goes a long way for that bakery-style spice depth.
- ½ teaspoon 2 g salt – Balances the sweetness and brings everything together.
Wet Ingredients & Flavor Boosters:
- ½ cup 120 ml milk – Use your favorite dairy or non-dairy option.
- 2 teaspoons 10 ml apple cider vinegar – This is what activates the rise without eggs.
- ½ cup 115 g unsalted butter, softened – Brings richness and flavor to the crumb.
- ½ cup 100 g granulated sugar – Sweetens and lightens the texture.
- ¼ cup 50 g brown sugar – Adds moisture and a hint of molasses warmth.
- ¾ cup 120 g mashed ripe banana – The hero of this recipe — sweet, moist, and egg-replacing!
- ¼ cup 60 g plain yogurt – Keeps the muffins tender and fluffy (use plant-based if needed).
- 1 teaspoon 5 ml vanilla extract – Adds cozy, familiar flavor.
Add-Ins & Optional Topping:
- 1 cup 85 g freshly grated carrot – For moisture, texture, and a natural sweetness.
- ¼ cup 28 g rolled oats – Optional, but great sprinkled on top for a rustic, bakery-style look.
INSTRUCTIONS
- Preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners or silicone cups and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- In a small bowl or measuring cup, stir together the milk and apple cider vinegar. Let it sit for 5–8 minutes to create a quick buttermilk.
- In a large mixing bowl, beat the softened butter until smooth. Add the granulated sugar and brown sugar, and cream until light and fluffy.
- Mix in the mashed banana, yogurt, and vanilla extract until the wet mixture is smooth and fully combined.
- Add the dry ingredients to the wet in three parts, alternating with the milk mixture. Stir gently each time, being careful not to overmix.
- Fold in the freshly grated carrot until evenly distributed throughout the batter.
- Scoop the batter into the prepared muffin cups, filling them all the way to the top. Sprinkle rolled oats over the tops if using.
- Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
NOTES
- No eggs needed! The banana and yogurt do all the binding and moistening work here — no fancy substitutes required.
- For best results, use freshly grated carrot (not the pre-shredded bagged kind). It’s more moist and melts right into the batter.
- Don’t skip the apple cider vinegar! It reacts with the baking soda to help your muffins rise beautifully, even without eggs.
- Use any milk you like — dairy or plant-based both work great in this recipe.
- Want bakery-style tops? Sprinkle rolled oats on the batter before baking for that rustic muffin shop look.
- Make-ahead tip: These muffins freeze wonderfully! Just wrap individually and reheat in the microwave for a soft, warm muffin in under 30 seconds.
- Banana swap? You can use unsweetened applesauce instead if needed — same amount, slightly different flavor, still super moist.
- Want to switch it up? Add-ins like chopped walnuts, raisins, or chocolate chips are totally fair game here. Go wild!
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Nutrition
Food Allergy Swaps for Eggless Carrot Banana Muffins
Whether you’re baking for allergies, dietary needs, or just working with what’s in your fridge, these muffins are super flexible. Here’s how to make them work for you:
Need it dairy-free?
No problem! Just swap in your favorite plant-based milk, non-dairy yogurt, and vegan butter. Oat milk and coconut yogurt work great here!
Going gluten-free?
Use a 1:1 gluten-free baking flour blend, and for best texture, add ¼ teaspoon xanthan gum if your mix doesn’t already include it.
No bananas on hand?
No worries, you can use unsweetened applesauce instead. The texture will still be moist and tender, just with a milder flavor.
These Eggless Carrot Banana Muffins are already naturally egg-free, nut-free, peanut-free, and sesame-free, just double-check your labels if baking for someone with allergies.
ro Tips to Avoid Common Muffin Problems
Even the best bakers run into muffin mishaps — but with these tips, your Eggless Carrot Banana Muffins are about to come out soft, fluffy, and just right.
Why are my muffins dense?
→ You probably mixed the batter a bit too much.
Pro Tip: Stir gently and only until the dry ingredients disappear. A few lumps are totally fine — they make for lighter, fluffier Eggless Carrot Banana Muffins.
Why are they sticking to the liners?
→ Muffins can be clingy sometimes (we get it).
Pro Tip: Lightly grease your paper liners or use silicone muffin cups to avoid the dreaded peel-and-tear moment.
Why didn’t my muffins rise?
→ Could be stale baking powder or skipping the acid.
Pro Tip: Make sure your baking soda and powder are fresh, and don’t forget the vinegar — it’s essential for helping Eggless Carrot Banana Muffins rise properly.
Why are they wet in the middle?
→ Your oven might’ve been too cool, or they needed more time.
Pro Tip: Start baking at 425°F for 5 minutes, then lower to 350°F. This gives your muffins a tall dome and bakes them through without drying them out.
Keep these tips in your back pocket and your Eggless Carrot Banana Muffins will be golden, fluffy, and bakery-worthy every single time. 💛
Extra Recipe Tips for Success
Alright, let me share a few behind-the-scenes secrets that make these Eggless Carrot Banana Muffins go from “pretty good” to oh wow, did you bake these yourself?!
Freshly grated carrot makes all the difference
Trust me — skip the pre-shredded stuff from the store. It’s dry, sad, and honestly… kind of flavorless. Grate your carrot right before mixing it in and you’ll get way more moisture and that sweet earthy flavor these muffins love.
Let your batter rest
I know, I know — you’re excited. But letting the batter sit for 15–20 minutes gives the flour time to hydrate and helps everything bake up tall and fluffy. I always use this trick when I want bakery-style muffins without the bakery price tag.
Use a kitchen scale
I used to wing it with measuring cups… until I tried weighing ingredients. Boom! Game-changer. Especially with flour — too much, and your muffins go dry. Too little, and they’re soggy. A scale = perfect every time.
Scoop evenly for consistent results
Use a large cookie scoop or an ice cream scoop to portion your batter. It keeps things tidy and helps all your muffins bake at the same pace — no weird underbaked stragglers in the back of the tray.
Hands off the oven door!
I know it’s tempting to peek, but opening the oven early can totally ruin the rise. Trust me — wait until you’re at least 18 minutes in before checking. Your muffins will thank you.
When I follow these tips, I get soft, domed, golden muffins every single time. It’s all about the little things — and once you get in the groove, these Eggless Carrot Banana Muffins are the kind of recipe you’ll have on repeat.
Optional Mix-Ins & Additions for Eggless Carrot Banana Muffins
Once you’ve got the base recipe down (and you totally will — it’s a keeper!), you can easily take these Eggless Carrot Banana Muffins in all kinds of fun directions. Whether you’re craving something crunchy, fruity, or a little extra sweet, here are my favorite mix-in ideas to jazz things up:
Chopped nuts : A handful of walnuts or pecans gives these muffins a warm, toasty crunch. I love tossing them in when I want a banana-bread-meets-carrot-cake kind of vibe. Pro tip: Toast your nuts first — it takes 5 minutes and makes a big difference.
Raisins (or golden raisins) : Classic in carrot bakes, and totally at home here too. They add a chewy burst of natural sweetness. Not into raisins? Try chopped dates or dried cranberries for a fun twist.
Mini chocolate chips : Want to turn your Eggless Carrot Banana Muffins into more of a treat? Toss in a handful of chocolate chips. Trust me, banana + chocolate is always a good idea.
No bananas? Use applesauce! : Yup, you can sub mashed banana with applesauce in a pinch. The muffins will still be soft, fluffy, and sweet — just with a gentler flavor.
Drizzle it up : After baking, I sometimes go full brunch mode and drizzle the tops with honey or warm maple syrup. Totally optional, but SO good when the muffins are still a little warm.
Add an oat crumble topping : Feeling a little bakery-extra? Mix oats, a bit of brown sugar, cinnamon, and cold butter into a quick streusel. Sprinkle it over the tops before baking and BOOM — instant muffin shop vibes.
Storage & Freezing Tips for Eggless Carrot Banana Muffins
I don’t know about you, but I always make a double batch of these Eggless Carrot Banana Muffins. One to enjoy right away, and one to stash in the freezer for those mornings when you just need something soft, sweet, and ready in 30 seconds flat.
Here’s how to keep them tasting fresh and fabulous:
To store at room temp:
Let your muffins cool completely, then pop them into an airtight container. They’ll stay soft and delicious on the counter for up to 3 days. Just keep them out of direct sunlight (and out of reach of muffin thieves 👀).
To refrigerate:
Want to stretch their freshness a bit longer? You can store them in the fridge for up to 5 days. Just know they’ll firm up a little — I like to warm mine for 10–15 seconds in the microwave before serving to bring that softness back.
To freeze:
Wrap each muffin individually in plastic wrap or parchment paper, then place them in a freezer-safe bag or container. They’ll keep beautifully for up to 2 months.
When you’re ready for one, just thaw at room temp or give it a quick 30-second zap in the microwave. Boom — fresh-baked muffin moment, no oven required.
Trust me, having these Eggless Carrot Banana Muffins ready to go is a serious win on busy mornings, lazy weekends, or whenever you need a soft, sweet pick-me-up.
Frequently Asked Questions – Eggless Carrot Banana Muffins
Can I swap the banana for something else?
Yep, you totally can! If bananas aren’t your thing (or you just ran out), unsweetened applesauce is a great stand-in. Use the same amount and you’ll still get soft, sweet muffins — just with a gentler flavor.
Do I really need two types of sugar?
Not need, exactly — but I highly recommend it. White sugar helps with structure, while brown sugar adds moisture and that cozy, caramel-y depth. If you only have one, go for it! Your muffins will still be tasty, but the combo gives the best texture.
Can I make these muffins ahead of time?
Absolutely, and I do it all the time. These muffins freeze beautifully! Just let them cool, wrap them up, and freeze for later. When you’re ready, a quick reheat in the microwave brings them right back to soft and fluffy perfection.
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