These healthy banana carrot muffins are a delicious way to hide some fruits and vegetables in a yummy breakfast treat that even your toddler will love!
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Want to get your day started off right with a delicious healthy breakfast? These muffins are packed with nutritious bananas and carrots and are a perfect combination with your morning Iced Green Tea Latte and smothered in delicious Manuka Honey Butter.
Why this recipe works
- A great way to sneak some vegetables and fruits in your toddlers breakfast or snack.
- Easy quick recipe using those bananas that you don’t want to go to waste.
- You can even throw in some zucchini or apple if you want to get creative!
Ingredients in Banana Carrot Muffins
- Flour: All purpose white flour or whole wheat flour are both great in this recipe.
- Pumpkin pie spice: If you don’t have pumpkin spice on hand, you can use a combination of cinnamon, nutmeg and clove.
- Eggs
- Bananas: Make sure you bananas are very ripe. Color can be just starting to turn brown all the way to quite dark.
- Brown Sugar: light or dark brown sugar both work well. Dark brown sugar will impart a richer molasses flavor.
- Carrots: You can use the bags of shredded carrots or you can grate whole carrots with a cheese grater.
- Oil: extra-virgin olive oil, vegetable oil or canola oil will all work for this recipe.
- Baking soda
- Baking powder
- Vanilla extract
- Salt
- Oats: Optional sprinkle on top
How to make this recipe
- Preheat oven 375°. In food processor, pulse banana and carrot together. Batter should be mostly smooth with some chunks of carrot.
- Add all remaining ingredients EXCEPT flour and pulse until thoroughly combined.
- Add flour and pulse until thoroughly combined.
- Line muffin/cupcake tray with liners and pour batter evenly into 12 muffins (should be about 3/4 full). Bake on 375° for 18-22 minutes.
FAQ and expert tips
You can substitute full fat yogurt for oil. You want to make sure there if sufficient fat content so that the muffins are not dry.
Yes! Instead of using a muffin tin, you can pour your batter into a loaf pan. Preheat oven 350 degrees. Bake for approximately 55 to 60 minutes. To test, use a toothpick near center. It should come out clean. Let cool for about 10 minutes and remove from pan to cooling rack.
Yes. These are a great breakfast or snack that your toddler will love. The perfect way to sneak in some healthy fruit and vegetables.
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Banana Carrot Muffins
Equipment
- Food processor, muffin tray, cupcake liners
Ingredients
- 2 cups all purpose flour or wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 2 large eggs
- 1 cup mashed ripe banana (approx. three small bananas approximately)
- 1/2 cup packed brown sugar (light or dark)
- 1 tsp vanilla extract
- 5 oz 5 ounces shredded carrots,
- 1/3 cup oil (extra virgin olive oil, vegetable oil or canola oil)
- 2 tbsp Optional: sprinkle oats on top
Instructions
- Preheat oven 375°
- In food processor, pulse banana and carrot together. Batter should be mostly smooth with some chunks of carrot.
- Add all remaining ingredients EXCEPT flour and pulse until thoroughly combined.
- Add flour and pulse until thoroughly combined.
- Line muffin tray with liners and pour batter evenly into 12 muffins (should be about 3/4 full).
- Bake on 375° for 18-22 minutes.
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