Carrot Cake Banana Muffins with Cream Cheese Drizzle – The Ultimate Spring Mashup

Can’t decide between banana bread and carrot cake? Now you don’t have to! These Carrot Cake Banana Muffins with Cream Cheese Drizzle are the best of both worlds—moist, naturally sweet, and packed with cozy spices.

Shredded carrots bring texture and natural earthiness, while cinnamon and nutmeg add that classic carrot cake warmth. Bananas make the muffins ultra-soft and tender, and the lightly sweetened cream cheese glaze drizzled over the top gives them that bakery-style finish we all secretly crave.

They’re the perfect muffin for Easter brunch, spring mornings, or anytime you want a wholesome treat with a hint of indulgence. 🥕🍌🧁

Ingredients

For the Muffins:

• 1 ¾ cups all-purpose or whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 large ripe bananas (mashed)
• 2 large eggs
• ½ cup brown sugar or coconut sugar
• ¼ cup melted butter or coconut oil
• 1 teaspoon vanilla extract
• 1 cup finely shredded carrots (about 2 medium carrots)
• ¼ cup milk (dairy or non-dairy)
• Optional: ½ cup chopped walnuts or pecans

For the Cream Cheese Drizzle:

• 2 oz cream cheese, softened
• 2 tablespoons powdered sugar
• 1–2 tablespoons milk
• ¼ teaspoon vanilla extract

Preparation Tips

• Grate the carrots finely for the best texture—they’ll blend seamlessly into the muffin crumb.
• Use ripe bananas for natural sweetness and moisture.
• Let muffins cool completely before drizzling to prevent the cream cheese glaze from melting.
• Add raisins or coconut if you want a more classic carrot cake vibe!

Step-by-Step Instructions

Step 1: Mix the Muffin Batter

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.

2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

3. In a large bowl, combine mashed bananas, eggs, brown sugar, melted butter, vanilla, and milk. Whisk until smooth.

4. Fold in the shredded carrots and optional nuts, then gradually add the dry ingredients. Mix until just combined—don’t overmix.

Step 2: Fill & Bake

5. Spoon the batter evenly into the muffin cups, filling about ¾ full.

6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Cream Cheese Drizzle

8. In a small bowl, whisk together softened cream cheese, powdered sugar, vanilla, and milk until smooth and drizzle-able. Add more milk if needed for a thinner consistency.

Step 4: Drizzle & Serve

9. Use a spoon or piping bag to drizzle cream cheese glaze over each cooled muffin.

Serving Suggestions

• Pair with a cup of chai, coffee, or a floral tea for a cozy spring morning.
• Serve on a brunch tray with fruit and eggs for Easter or Mother’s Day.
• Enjoy warm or chilled—either way, they’re soft, spiced, and totally comforting.

Make-Ahead & Storage

• Room Temperature (unglazed): Store in an airtight container for up to 3 days.
• Refrigerate (glazed): Keep in a sealed container for up to 5 days.
• Freeze: Freeze muffins (without glaze) for up to 3 months. Add glaze after thawing.

Conclusion

These Carrot Cake Banana Muffins with Cream Cheese Drizzle are everything you love about two classic bakes—soft, moist banana bread meets warmly spiced carrot cake, topped off with a creamy, dreamy glaze. Perfect for springtime gatherings or cozy mornings at home, they’re a feel-good treat with just the right touch of indulgence. Try them out and find more bright, seasonal recipes on Cozy Cadence! 🥕🍌🧁✨