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make ahead banana coco carrot muffins from the faux martha

Make Ahead Banana Coco Carrot Muffins

  • Total Time: 31 minutes
  • Yield: 10 muffins 1x


A hearty, nutty, make ahead, banana, coconut, carrot muffin made exclusively from pantry staples. To make substitutions in this recipe, follow the asterisks and notes at the bottom of the recipe. Note: this muffin is best made in advance. Straight out of the oven, the flavor is flat, the texture is dry, and the molecules are crazy. After an overnight rest, the flavor is rich, the texture is moist, and the molecules are very well rested.




1 c. unbleached all-purpose flour
1/2 c. spelt flour*
1/2 c. unsweetened shredded coconut
1/4 c. chopped pecans
1 1/2 tsp. aluminum-free baking powder
3/4 tsp. cinnamon
1/2 tsp. kosher salt
1/4 tsp. baking soda
1/4 tsp. cardamom


1 ripe banana*
1/2 c. grated carrots
1/2 c. neutral tasting oil, like grapeseed oil*
scant 1/2 c. maple syrup*
1/3 c. full fat coconut milk (from a can)
2 large Happy Egg Organic Free-Range Eggs
1 tsp. pure vanilla extract 


1/4 c. (or so) oats
2 tbsp. turbinado


  1. Preheat the oven to 400°F and line a muffin tin with 10 liners. Set aside. Note: these muffins are best made a day in advance. See headnotes. 
  2. Prep the dry ingredients. In a large bowl, whisk together all the dry ingredients. Set aside. Note: always whisk together your dry ingredients before wet so that you don’t have to wash your whisk halfway through.
  3. Prep the wet ingredients. In a large bowl, mash the banana with the back of a fork until no chunks remain. Add in all the remaining wet ingredients, and whisk together until evenly combined. Note: grate the carrots using your cheese grater. This is my favorite deconstructed grater
  4. Pour the wet ingredients into the dry ingredients and fold together with a spatula until just barely combined. Over stirring will create a tough, dense muffin. Using a spring release scoop, evenly distribute the batter into the prepared muffin tin. Batter should reach the top of each liner. Lightly sprinkle the tops with turbinado and generously sprinkle with oats. 
  5. Bake for 16-18 minutes or until the tops spring back at the touch of a finger tip. Remove from oven and allow to cool for about 5 minutes before setting a rack to cool completely. Store in an airtight container for up to 4 days at room temperature or in the freezer for a month. 
  6. To thaw: Place on the counter overnight in a covered container, but not airtight. We want to allow a little moisture to escape to keep the muffin from getting soggy while still preserving the moisture inside. Or reheat in microwave. (We don’t have one, so you’ll have to update me on a time.) Or, steam using a steam basket in a covered pan over water, then lightly toast in a warmed oven or toaster oven.  Or take a frozen muffin with you on the go and eat once thawed.


*This recipe can be flexible within reason, as long as the ratios are consistent and the fat content swaps are similar. For the spelt flour: try wheat pastry flour or buckwheat flour. For the oil, try melted and cooled butter or coconut oil. For an underripe banana, roast on a baking sheet while the oven preheats until the skin turns black. This will deepen the flavors and caramelize the sugars. For the coconut milk, try whole milk. For the maple syrup, you can get away with 1/3 cup when using a very ripe banana, though my family preferred it best at 1/2 cup. 

For my favorite fried egg technique, check out my book The Minimalist Kitchen. For the seedy honey and yogurt recipe, check out this post.

  • Prep Time: 15 min.
  • Cook Time: 16 min.
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