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
- 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 ¾ 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 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.
nancy
I made these with 1/2 cup walnuts and 1/3 cup raisins chopped. I don’t have a scale so I wasn’t sure exactly how much 5oz carrots are, but I put shredded carrots in the liquid measuring cup to equal 1/2 cup. Next time I will add more. Thank you for a wonderful, versatile recipe!
Kelsey
Great muffins! A wholesome treat for my fam. I made a few healthy swaps:
Half regular half whole wheat flour, Flax eggs instead of regular, coconut sugar instead of brown, and coconut oil instead of vegetable. I added some raisins as per other comments. This recipe made 15 muffins and I baked them for 14 minutes. So delish!
Aubrey
Love these tips! So happy you enjoyed!
Shalese M.
These are divine! My 22month old devoured her muffin. Like another commenter mentioned, they aren’t overly sweet so i felt totally fine letting her have 2! Thanks for the he delicious recipe. It’s a keeper
Aubrey
Thanks Shalese! I am so happy you enjoyed! 😁
Julia
I just made these and they’re so good! I’m a vegan so I swapped out the eggs with Bobs Red Mill Egg Replacer and they turned out perfectly. So moist and soft. I also added dried mixed berries and walnuts. Thanks for the great recipe.
Aubrey
Thanks Julia!!! I am so happy you enjoyed and thank you for the great recipe modification and addition ideas!
Brenda
I love these..make them by hand..add flour spices and bs,bp last. Love that they aren’t too sweet..(have high blood sugar)and are great with nuts!! xoxo.
Aubrey
Thank you Brenda! I am so glad you enjoy!
Jackie
If my picky 3-year old toddler approves, I approve 1000%
Aubrey
Ha! I couldn’t agree more. I am so happy you enjoyed the muffins. Any way to sneak in the veggies!
Charlotte
Love this recipe have made about 3 batches now. My picky 2 year old walked out and said “muffins, want” and I gave him one thinking ‘here we go’ he’s about to hand it back but he continued to consume the entire thing. I also add raisins to mine, and I eat them myself as an afternoon snack. Not overly sweet which I adore.
Aubrey
Thanks Charlotte! As a toddler mom myself, that makes me so happy to hear!
Holly
My toddler loved these! Put some golden raisins in them too! Yum!
Aubrey
Thanks Holly!!! The addition of golden raisins sounds awesome! I love sneaking in healthy fruits and veggies in for the kiddos. 🙂