Elevate the Ordinary Carrot Cake Muffin!
Imagine the warm, comforting essence of banana bread intertwined with the rich, spiced allure of carrot cake, all packed into a delightful muffin form – creating the perfect Carrot Cake Banana Bread Muffins. But wait, there’s more! These aren’t just any muffins; they’re a symphony of taste, with a velvety cream cheese heart that melts in your mouth, offering a surprise burst of bliss with every bite.

Carrot cake banana bread muffins are the trendsetter of spring baking, seamlessly blending the wholesome goodness of banana bread muffins with the decadent charm of carrot cake recipes. At only 150 calories per muffin and boasting an impressive 12g of protein, these treats are not just mouth-wateringly delicious but also a smart choice for keeping those nutrition goals in check.
Perfect for a cozy breakfast, an afternoon pick-me-up, or a late-night snack, these muffins are versatile. Can you imagine pulling a batch of these carrot cake muffins out of the oven, the aroma of spices and banana filling your home, and that luscious cream cheese filling waiting to be discovered? It’s like having your cake and eating it too—literally!
So, if you love the timeless taste of carrot cake and the comforting feel of banana bread, these cream cheese muffins are a dream come true. Easy to make and even easier to love, they’re the perfect treat for anyone looking to add a sprinkle of joy and a dash of nutrition to their day. Don’t just take my word for it; bake a batch and watch them disappear before your eyes!
Macros Per Serving
154 Calories | 17g Carbs | 5g Fat | 12g Protein
- Macros Per Serving
- Why You’ll Love This Recipe
- Key Ingredients for these Carrot Cake Cream Cheese Muffins
- Substitution Options
- Equipment and Tools
- How to Make Your Carrot Cake Banana Bread Muffins
- Tips and Tricks
- Storage Instructions
- More Spring Treat Recipes
- FAQs
- Recipe Card
- Save this recipe to your Pinterest Board
Why You’ll Love This Recipe
If your taste buds are yearning for a delightful twist on classic flavors, then you can’t miss out on carrot cake banana bread muffins. Here are the top reasons why you’ll fall head over heels for this recipe:
- Spring Sensation: These muffins perfectly capture the essence of spring baking, with flavors that remind you of blooming flowers and sunny days.
- Nutrient-Rich: Each muffin packs a substantial 12g of protein and is only 150 calories, making it a guilt-free pleasure that supports your wellness goals.
- Cream Cheese Surprise: The heart of each muffin hides a creamy, dreamy center, offering a luxurious taste experience that makes each bite a delight.
- Effortless Elegance: Combining the simplicity of banana bread muffins with the sophistication of carrot cake recipes, these muffins are a breeze to bake, yet they boast an impressively elegant flair.
Whether you’re in need of a quick breakfast, a satisfying snack, or a charming addition to your brunch table, carrot cake banana bread muffins are a match made in heaven. They’re not just a treat for the palate but a feast for the eyes, too, with their inviting appearance and the promise of a cream cheese-filled bite. So, why wait? Dive into the delightful world of carrot cake muffins and let your culinary senses rejoice!

Key Ingredients for these Carrot Cake Cream Cheese Muffins
Let’s dive into the delightful world of carrot cake banana bread muffins, where every ingredient plays a pivotal role in creating these mouth-watering treats:
- Mashed Bananas: Serve as the primary wet ingredient, providing natural sweetness and moisture to the muffins, which helps in creating a soft, banana-rich base.
- Large Brown Egg: Acts as a binding agent, giving structure to the muffins while contributing to their richness and tender crumb.
- Fat Free Milk: Adds moisture and lightness to the batter, helping to achieve a smooth consistency without adding extra fat.
- Plain Nonfat Greek Yogurt: Increases the protein content and adds a creamy texture, while its tanginess balances the sweetness of the other ingredients.
- Sugar Free Syrup: Offers sweetness to the muffins without the added calories of regular sugar, keeping them lower in calories and carbs.
- Vanilla Extract: Enhances the overall flavor of the muffins, adding a subtle depth and warmth that ties the sweet and spiced notes together.
- All-Purpose Flour: Provides the basic structure and texture for the muffins, ensuring they hold together well while remaining soft.
- Keto Wheat Flour: Offers a lower-carb alternative to traditional flour, helping to reduce the overall carbohydrate content without compromising the texture.
- Unflavored Protein Powder: Boosts the protein content significantly, making the muffins more satiating and nutritious.
- Cinnamon & Nutmeg: These spices are key to delivering the classic carrot cake flavor, adding warmth and depth to the taste profile of the muffins.
- Baking Soda & Baking Powder: These leavening agents are essential for the muffins to rise, creating a light and fluffy texture.
- Salt: Enhances the flavors of the other ingredients and balances the sweetness of the muffins.
- Grated Carrot: Adds moisture, texture, and the signature carrot cake taste, along with nutrients like beta-carotene.
- Reduced Fat Cream Cheese: Creates the creamy, tangy filling, adding a rich contrast to the spiced muffin while keeping the fat content lower.
- Zero Calorie Sweetener: Provides the sweetness needed for the cream cheese filling without adding extra calories or sugar.
- Chopped Walnuts: Add a crunchy texture and nutty flavor to the topping, enhancing the overall sensory experience of the muffins.
Each ingredient in these banana bread muffins is selected with care to balance healthiness and heavenly taste. Whether you’re seeking a nutritious breakfast option, a satisfying snack, or a delightful dessert, these muffins are sure to impress with their complex flavors and wholesome ingredients. So, get ready to bake and enjoy every bite!
Substitution Options
For those who love to tweak recipes to fit their taste or dietary needs, here are some fun and flavorful substitution options for carrot cake banana bread muffins:
- Bananas: If you’re out of bananas or prefer another flavor, try using applesauce or mashed sweet potatoes for a different twist that still provides moisture and natural sweetness.
- Flour: For those avoiding gluten, substitute all-purpose and keto wheat flours with a gluten-free flour blend to keep the texture without the gluten.
- Protein Powder: If unflavored protein powder isn’t your thing, or you don’t have it on hand, opt for a vanilla or plant-based protein powder for an added flavor kick and to keep the protein content high.
- Sweeteners: Instead of sugar-free syrup, you can use honey, maple syrup, or agave nectar if you prefer natural sweeteners, adjusting the quantity to achieve the desired sweetness.
- Cream Cheese: For a dairy-free version, use a plant-based cream cheese alternative to fill your muffins, maintaining that creamy texture without the lactose.
- Nuts: Walnuts are great, but pecans or almonds can also add a delightful crunch and flavor variation to the topping of these muffins.
Don’t hesitate to get creative with these carrot cake banana bread muffins. Whether you’re adapting to what’s in your pantry or catering to dietary preferences, each substitution offers a new way to enjoy this delightful treat. Mix and match ingredients to create your unique muffin masterpiece!
**If there is a sub I haven’t mentioned above, it’s because I have not tested it and can’t speak for how well it would work for this recipe.
Equipment and Tools
Diving into the creation of carrot cake banana bread muffins doesn’t require any fancy gadgets—just some basic kitchen tools that you likely already have. Here’s what you’ll need to whip up these delightful treats, ensuring your baking process is as smooth as can be:
- Large Mixing Bowl: Essential for combining your wet and dry ingredients, making sure everything is evenly mixed to create the perfect muffin batter.
- Whisk or Hand Mixer: These tools will help you achieve a smooth and well-combined mixture, ensuring there are no lumps in your wet ingredients.
- Muffin Tray: The key piece of equipment for shaping your muffins. Standard-sized trays are perfect for this recipe, allowing the batter to rise and form beautifully rounded tops.
- Muffin Liners: To prevent sticking and ensure your muffins are easy to remove from the tray, liners are a must-have.
- Ice Cream Scooper: For evenly distributing the batter into the muffin tray, ensuring each muffin is the perfect size.
- Small Mixing Bowl: Ideal for mixing up the cream cheese filling, making it easy to add that delicious center to your muffins.
- Zip-lock Bag: A simple tool for piping the cream cheese filling into the batter, creating that delightful creamy center.
- Measuring Scale: To precisely measure your ingredients, especially important for the carrots, cream cheese filling, and batter to get consistent and perfect muffins every time.
- Oven: Of course, to bake the muffins to perfection, turning your batter into golden, fluffy delights.
With these tools at your disposal, making carrot cake recipes, like this one, will be a breeze, filling your kitchen with the aroma of spices and baked goods. You don’t need to be a professional baker to achieve delicious results. Just gather these tools, follow the recipe, and you’re set to create muffins that are sure to impress. So, preheat your oven, line up your tools, and get ready to bake some scrumptious treats that will be the star of any breakfast spread or coffee break!
How to Make Your Carrot Cake Banana Bread Muffins
Making these carrot cake banana bread muffins is a delightful journey into the world of baking that’s both satisfying and surprisingly easy! With a little prep and some baking magic, you’ll be on your way to creating a batch of mouth-watering treats that are perfect for any occasion.

Whisk Wet Ingredients
Begin by whisking together the bananas, egg, milk, Greek yogurt, sugar-free syrup, and vanilla extract in a large bowl until smooth.
This mixture forms the moist foundation of your muffins, infusing them with flavors and ensuring a tender crumb.
Fold in Dry Ingredients
Gradually add the all-purpose flour, keto wheat flour, protein powder, cinnamon, nutmeg, baking soda, baking powder, and a pinch of salt into the wet mix.
Carefully fold everything together until evenly incorporated, then gently mix in the grated carrots, distributing them throughout the batter.

Prep and Fill Muffin Tray
Preheat your oven to 350°F. Line a muffin tray with liners and use an ice cream scooper to distribute the batter evenly, filling each cup with about 78g of the mixture.

Add Cream Cheese Filling
In a small bowl, whisk together the cream cheese, vanilla extract, zero-calorie sweetener, and a bit of milk.
Transfer this mixture into a small zip-lock bag, cut off a corner, and pipe about 12g of the filling into the center of each muffin.
Top and Bake
Sprinkle each muffin with chopped walnuts, roughly 2g per muffin. Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean.

Enjoy your Muffins!
Let the muffins cool in the tray for a few minutes before moving them to a cooling rack. These carrot cake banana bread muffins are delightful both warm and at room temperature, perfect for any time of the day.
Whipping up these muffins is a breeze, and the end result is absolutely worth it. With their moist interior, rich flavor, and surprising cream cheese center, they’re sure to become a new favorite in your baking repertoire. So go ahead, bake a batch, and enjoy the delicious harmony of carrot cake and banana bread in one delightful muffin!
Tips and Tricks
Baking these carrot cake muffins can be a delightful experience, especially with a few tips and tricks up your sleeve. Here’s how you can enhance your baking process and end up with even more scrumptious results:
- Use Overripe Bananas: For maximum sweetness and moisture, opt for bananas that are very ripe. They’ll lend a richer flavor and smoother texture to your muffins.
- Grate Carrots Finely: To ensure even distribution throughout the batter and a perfect texture in every bite, grate your carrots finely.
- Avoid Overmixing: When combining your wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough muffins.
- Fill Muffin Cups Evenly: Use an ice cream scooper for consistent sizing, which helps all the muffins bake evenly and finish at the same time.
- Test for Doneness: Insert a toothpick into the center of a muffin at the end of baking time. If it comes out clean, they’re ready to come out of the oven.
- Cool Before Serving: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. This prevents them from becoming soggy.
With these handy pointers, you’re all set to bake muffins that are as nutritious as they are delicious. Whether you’re a seasoned baker or new to the kitchen, these tips will help you achieve perfect carrot cake banana bread muffins every time. So, preheat your oven, line your muffin tray, and get ready for a baking adventure that’s sure to end in a delightful taste experience!
Storage Instructions
Ensuring your carrot cake banana bread muffins stay fresh and delicious for days is easy with the right storage techniques. Here’s how you can preserve the delightful taste and texture of your freshly baked muffins:
- Cool Completely: Before storing, allow the muffins to cool completely on a wire rack. This prevents condensation inside the container, which can make the muffins soggy.
- Refrigeration: For best freshness, store the muffins in an airtight container in the refrigerator. They can last up to a week when chilled properly.
- Room Temperature Storage: If you plan to eat the muffins within a couple of days, you can keep them at room temperature. Just make sure they’re in a sealed container to keep them moist and soft.
- Freezing for Longevity: For long-term storage, freeze the muffins in a freezer-safe bag or container. They can last up to 3 months frozen. Thaw overnight in the fridge or at room temperature for a few hours when ready to eat.
- Avoiding Cream Cheese Meltdown: If your muffins have a cream cheese filling, be mindful of temperature changes. Rapid warming can cause the filling to become too soft.
By following these storage instructions, you can enjoy your muffins at their best, whether you’re saving them for later or treating yourself throughout the week. Just grab one whenever the mood strikes, and savor the perfect blend of carrot cake and banana bread in every bite!

More Spring Treat Recipes
If you enjoyed this high protein and delicious recipe, here are three picks that are sure to be a hit as well this Spring season:
As always, be sure to leave a comment or tag me at @tishasveggieeats on Instagram if you tried it!
FAQs
Embarking on the journey of making carrot cake banana bread muffins often leads to questions that can enhance your baking experience. Here are some frequently asked questions to help guide you through the process:
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Can I use regular flour instead of keto wheat flour?
Yes, you can substitute keto wheat flour with the same amount of all-purpose flour if you prefer or if it’s what you have on hand. This swap will not significantly affect the texture or taste of the muffins.
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Is there a vegan alternative for the egg in this recipe?
Absolutely! To make these muffins vegan, you can use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, left to rest until thickened) as a replacement for the large brown egg.
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Can I freeze these muffins for later use?
Yes, these muffins freeze well. Once cooled, place them in a freezer-safe bag or container. They can be frozen for up to 3 months and thawed at room temperature or in the microwave when you’re ready to enjoy them.
Understanding the versatility and adaptability of this recipe can make baking more enjoyable and tailored to your preferences. Whether you’re making substitutions or planning ahead, these tips ensure your carrot cake banana bread muffins turn out delicious every time. Enjoy experimenting with the recipe and savoring the delightful results!
Recipe Card
Carrot Cake Banana Bread Muffins with Cream Cheese
Ingredients
Wet:
- 217 g Bananas (mashed)
- 1 Large Brown Egg (Vital Farms)
- 30 ml Fat Free Milk (H-E-B)
- 85 g Plain Nonfat Greek Yogurt (Siggi’s)
- 30 ml Sugar Free Syrup (Mrs. Buttersworths)
- ½ tbsp Vanilla Extract
Dry:
- 60 g All-Purpose Flour (King Arthur)
- 60 g Keto Wheat Flour (King Arthur or sub equal parts AP)
- 28 g Unflavored Protein Powder (Quest)
- ½ tbsp Cinnamon
- 2 tsp Nutmeg
- ½ tsp Baking Soda
- ¼ tsp Baking Powder
- Pinch of Salt
- 50 g Carrot (grated)
Cream Cheese:
- 85 g Reduced Fat Cream Cheese (Philadelphia)
- 1 tsp Vanilla Extract
- 12 g Zero Calorie Sweetener (H-E-B)
- 1-2 tsp Fat Free Milk (H-E-B)
Topping:
- 16 g Walnuts (chopped)
Instructions
- In a large bowl, add in your wet ingredients and whisk until smooth.217 g (1.5 cups) Bananas, 1 Large Brown Egg, 30 ml (2 tbsp) Fat Free Milk, 85 g (6 tbsp) Plain Nonfat Greek Yogurt, 30 ml (2 tbsp) Sugar Free Syrup (Mrs. Buttersworths), 1/2 tbsp (0.5 tbsp) Vanilla Extract
- Add in all of your dry ingredients and carefully fold into wet until all evenly incorporated. I added the carrots in at the end.60 g (0.5 cups) All-Purpose Flour, 60 g (0.5 cups) Keto Wheat Flour, 28 g (0.25 cups) Unflavored Protein Powder, 1/2 tbsp (0.5 tbsp) Cinnamon, 2 tsp Nutmeg, 1/2 tsp (0.5 tsp) Baking Soda, 1/4 tsp (0.25 tsp) Baking Powder, Pinch of Salt, 50 g (0.33 cups) Carrot
- Preheat oven to 350°.
- In a muffin tray, add in liners and use an ice cream scooper to add batter to each cup. I did roughly 78g for each.
- In a small bowl, whisk together the cream cheese ingredients. Add to a small zip lock and cut a hole at the bottom for piping.85 g (3 oz) Reduced Fat Cream Cheese, 1 tsp Vanilla Extract, 12 g (4 tbsp) Zero Calorie Sweetener, 1-2 tsp (1 tsp) Fat Free Milk
- Squeeze out cream cheese to the middle of each muffin. I did roughly 12g each.
- Sprinkle a pinch full of chopped walnuts to the tops of each muffin. Roughly 2g each.16 g (2 tbsp) Walnuts
- Bake for 18-20 mins.
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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