Banana Carrot Muffins

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! Don’t forget to enjoy these muffins along side a warm and toasty Cardamom Latte!

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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. Slather with nutritious Date Jam, Pumpkin Seed Butter or Brazil Nut Butter for an extra boost!
• 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

1. Preheat oven 375°. In food processor, pulse banana and carrot together. Batter should be mostly smooth with some chunks of carrot.
2. Add all remaining ingredients EXCEPT flour and pulse until thoroughly combined.
3. Add flour and pulse until thoroughly combined.
4. Line muffin/cupcake tray with liners and pour batter evenly into 12 muffins (should be about ¾ full). Bake on 375° for 18-22 minutes.

FAQ and expert tips

Looking for other delicious breakfast recipes?

• Bacon Cinnamon Rolls
• Manuka Honey Butter
• Vegetable Egg Casserole
• Banana Flour Pancakes

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Banana Carrot Muffins

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!

5 from 87 votes

Print Pin Rate

Course: Breakfast, Snack

Cuisine: American

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 23 minutes

Servings: 12 muffins

Calories: 198kcal

Author: Aubrey

Cost: $6

Equipment

• ▢
  Food processor, muffin tray, cupcake liners

Ingredients

• ▢ 2 cups all purpose flour or wheat flour
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ 2 teaspoon pumpkin pie spice
• ▢ 2 large eggs
• ▢ 1 cup mashed ripe banana (approx. three small bananas approximately)
• ▢ ½ cup packed brown sugar (light or dark)
• ▢ 1 teaspoon vanilla extract
• ▢ 5 oz 5 ounces shredded carrots,
• ▢ ⅓ cup oil (extra virgin olive oil, vegetable oil or canola oil)
• ▢ 2 tablespoon 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 ¾ full).
• Bake on 375° for 18-22 minutes.

Nutrition

Calories: 198kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 247mg | Potassium: 132mg | Fiber: 1g | Sugar: 11g | Vitamin A: 2026IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg

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