Carrot Cake Banana Muffins (Low Calorie, Low Fat)

These healthy Banana Muffins taste like carrot cake. Plus they have no added sugar, butter or oil.

Pin Carrot Cake Banana Muffins here!
No added Sugar in these healthy carrot cake flavored banana muffins

If you are like me, your freezer is filled with overripe bananas. For some reason we either go through bananas within a day or two of me buying them, or they sit on the counter until they are overripe. There is no in between. When I open my freezer and the bananas start falling out, I know it is time to make something with bananas. This time it is banana muffins, Carrot Cake Banana Muffins. Oh yeah!

Low Calorie, Low Fat, 4 Weight Watchers points

When you look at the recipe, you may realize a few things are missing. First, there is no added sugar in this recipe. The only sweetness is from the fruit. If you like sweet muffins, you are going to miss it. We have cut back on sugar, so these are perfect for our palates. In fact, my daughter had two muffins when she came home from school. She loved them.

No mixer needed. These are so easy and moist

Second, there is no butter or oil. That is right, these beauties are low fat and low calorie. Since I wanted to do something a little different to these banana muffins, I added flavors from my favorite carrot cake including shredded carrots, pineapple and walnuts. Consequently, I had Carrot Cake Banana Muffins with only 112 calories a piece. Moreover, you do not need a mixer to whip these banana muffins up. A bowl and a little human power is all you need. So get those frozen bananas out of your freezer and enjoy these Carrot Cake Banana Muffins.

Love these carrot cake banana muffins. No added sugar! No butter or oil.

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No mixer needed. These are so easy and moist

Banana Carrot Cake Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 Muffins
Calories 112 kcal
Author Christie Daruwalla


  • 1 cup all-purpose flour (120 grams)
  • ½ cup whole wheat pastry flour (60 grams)
  • ¼ cup wheat bran
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • pinch ground nutmeg
  • ½ tsp kosher salt
  • 1 cup mashed bananas
  • ½ cup reduced fat milk
  • 1 egg
  • 2 tbsp applesauce
  • 1 cup shredded carrot
  • ½ cup finely chopped pineapple
  • ¼ cup chopped walnuts


  1. Preheat oven to 400•. Spray a 12 cup muffin pan with non-stick cooking spray.
  2. In a large bowl, whisk together flour through salt.
  3. In a medium bowl, whisk together bananas through applesauce.
  4. Fold in carrots, pineapple and walnuts.
  5. Fill muffin cups about 2/3 full.
  6. Bake for 20 minutes, or until a toothpick inserted into the middle comes out clean.
  7. Place pan on wire rack to cool for 5 minutes.
  8. Place muffins directly on wire rack to cool completely.

Recipe Notes

I calculated 4 Weight Watcher Smartpoints.

Nutrition Facts
Banana Carrot Cake Muffins
Amount Per Serving
Calories 112 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Total Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Sugars 4g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

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Happy Healthy Eating,


The best healthy banana muffins that taste like carrot cake. Plus no added sugar, oil or butter.

Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life and hopefully, along the way, change eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 9-year-old daughter, Lucy, our 7 yr old Golden Retriever, and Stella, our 12-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.


  1. This sounds very delicious. Such beautiful photos- and I can’t wait to try the recipe.
  2. Charlotte Moore says
    I really like pineapple and carrots in recipes.
  3. These muffins are looking delicious and delightful. Whereas baking is concerned i love baking and all the ingredients are mostly available in my kitchen.
  4. These muffins sound delicious and I love the bright, spring feel of your photos!
  5. Can I substitute rolled oats for wheat bran?
  6. These were okay. They were dense and not sweet enough for me, but my mother loved their cakey quality and thought their sweetness level was just right. I also didn't think they were attractive.


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