What’s better than a banana muffin? A banana-based Carrot Cake Muffin with Cream Cheese Drizzle! You get all the moisture and natural sweetness from the banana, but it’s the carrots and warm spices that truly steal the show.
I’m officially making a case for all muffins to require some sort of drizzle or frosting. Don’t you think? It just feels a little cruel to leave them bare—like they’re the underdressed cousin of the cupcake.
Joking aside, this recipe is delicious with or without the cream cheese topping. But if you have the ingredients on hand and some extra time, don't skip it! This muffin recipe is honestly right up there with a classic carrot cake. It’s packed with fresh grated carrot and super moist from the banana, with all the warm spices in every bite. And that cream cheese drizzle? It just ties everything together and makes each bite feel complete.
While this muffin would be right at home on any brunch table or as a cozy breakfast treat, it could totally hold its own as a dessert too. I mean, it’s basically just an extra serving of vegetables… right?
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🥕 Ingredients
These carrot cake muffins combine fresh grated carrot, ripe banana, and warming spices, all brought together with a creamy cream cheese drizzle.
- Shredded Carrots
- Banana
- Flour
- Sugar
- Butter
- Egg
- Spices
See recipe card for quantities.
❓Are Carrot Cake Muffins Healthy?
They’ve definitely got some wholesome ingredients — like fresh grated carrots and mashed banana — but let’s be real: there’s still sugar, a buttery streusel (if you go for it), and a cream cheese drizzle on top. So while they’re not unhealthy, they’re more of a sweet brunch treat than an everyday breakfast. No need to feel bad enjoying one, just maybe don’t eat half the batch in one sitting (even though it’s tempting).
✨ Carrot Cake Muffins for Easter, Spring Brunches & Beyond
These muffins bring all the cozy spice and sweetness of a classic carrot cake, but in an easy-to-serve, handheld form. They’re the kind of treat that looks right at home on a spring brunch table — whether you’re hosting Easter, celebrating a baby or bridal shower, or just making a weekend morning feel a little more special. That hint of banana, the fresh grated carrots, and the cream cheese drizzle on top? It all works together to make these feel thoughtful, festive, and totally worth baking for a crowd.
Storage
How long do carrot cake muffins last? The muffins themselves can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days to keep them extra fresh.
The cream cheese drizzle should be stored separately in a sealed container in the fridge — it’ll keep well for about 5 days. Just drizzle it on right before serving for the best texture and flavor.
Real Tip
The riper the banana, the better. You want those deep brown spots — they add natural sweetness and richness without needing tons of extra sugar.
Related
Looking for other recipes like this? Try these:
📖 Recipe
Carrot Cake Muffins with Cream Cheese Drizzle
Ingredients
Wet Ingredients
- 3 Bananas, mashed
- 1 ½ cups Carrots, grated
- ¼ cup vegetable oil
- ¼ cup unsalted butter melted and cooled
- ¼ cup sugar
- ½ cup light brown sugar packed
- 2 large eggs
- 2 tablespoon milk dairy or non-dairy
- 1 tablespoon vanilla
Dry Ingredients
- 2 cups flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup shredded coconut
- 1 ½ teaspoon ground cinnamon
- pinch of nutmeg
Optional Streusel Topping
- ½ cup Flour
- ½ cup brown sugar
- ¼ teaspoon salt
- pinch cinnamon
- 1-2 tablespoon shredded coconut
- ¼ cup cold unsalted butter cubed
Optional Cream Cheese Drizzle
- 5 oz cream cheese softened
- ½ cup powdered sugar
- 1 ½ tablespoon milk or as needed for consistency
- ½ teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat your oven to 425°F and line a muffin tin with paper liners.
- In a large bowl, mash the bananas until mostly smooth. Stir in the oil and melted butter until everything comes together. Add both sugars and mix well, then crack in the eggs and pour in the vanilla—whisk it all until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the dry mix to the wet and gently fold until just combined. Now fold in the freshly grated carrots and the shredded coconut.
- Scoop the batter into the muffin tin, filling each cup about ¾ full.
- If you’re going to add the streusel topping, mix the flour, brown sugar, salt, coconut and spice in a small bowl. Cut in the cold butter with a fork until it looks crumbly, then sprinkle that over each muffin.
- Pop the muffins into the oven at 425°F for 8 minutes. Without opening the oven, lower the temperature to 350°F and bake for another 7 to 8 minutes, or until a toothpick comes out clean.
- Let the muffins cool completely before drizzling on the cream cheese topping.
Real Talk