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banana carrot muffins in basket with carrot and banana in background

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!
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


  • Food processor, muffin tray, cupcake liners


  • 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,
  • cup oil (extra virgin olive oil, vegetable oil or canola oil)
  • 2 tablespoon Optional: sprinkle oats on top


  • 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.


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