1 cup grated carrots (about 2 medium or 1 large)

1 cup mashed bananas (3 medium ripe bananas)

1 teaspoon vanilla extract

2 large eggs

½ cup light brown sugar (or coconut sugar, monk fruit, or cane sugar)

⅓ cup coconut oil (or any neutral oil)

1½ cups all-purpose flour (or oat, wheat, or gluten-free flour)

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ teaspoon cinnamon powder

½ cup chopped pecans (optional, can swap with walnuts or almonds)

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Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners or lightly grease with cooking spray.
In a large bowl, whisk together mashed bananas, eggs, vanilla extract, brown sugar, and coconut oil until smooth.
Fold in the grated carrots until evenly combined.
In a separate bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
Gently fold the dry ingredients into the wet mixture using a silicone spatula. Do not overmix.
Fold in optional nuts or other mix-ins like chocolate chips or raisins.
Divide the batter evenly into the prepared muffin pan. Bake for 22–24 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack. Serve warm or at room temperature.

Let muffins cool completely before removing from the pan to avoid sticking.
Finely grate the carrots if you want them to blend seamlessly into the muffins.
Swap the nuts for chocolate chips, raisins, or leave out completely for nut-free muffins.
For a gluten-free version, use a gluten-free flour blend.
For a vegan option, replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use plant-based oil.
Muffins store in an airtight container for 2–3 days or freeze individually for longer storage.