These Banana Carrot Muffins are not only delicious but also filled with great nutrients for a great breakfast, simple snack or tasty dessert.
*This post has been reviewed by Dora Babic-Cikos, PhD Nutritional Science
Muffin recipes are on the top of my recipe list. They're easy to make, you can combine numerous foods and ingredients and they are the perfect food for breakfast, snack or a simple dessert. Plus they make a great park and outing snack for kids.
They are also great to make ahead of time and freeze for future use when you don't have that extra time for some meal prep.
But the thing I really love about muffins is that you can use them to add some great veggies to your nutrition and ensure you are getting all the nutrients you need throughout the day. Which is especially important for kids.
One of my favorite muffin veggie recipes is the one with bananas and carrots. They are sweet in taste so if you don't want you really don't need to add any extra sweetness to the muffin batter.
It's a great recipe to use fresh carrots and combine them with some mashed banana. The nutritional value of the muffins is outstanding and the taste is a combination of carrot cake and banana bread. So go on, give it a try!
Ingredients For Fluffy Banana Carrot Muffins
To make these healthy baby led weaning muffins, you will need the following ingredients:
- ripe or overripe bananas: to ensure that the bananas add natural sweetness to the muffins, they need to be ripe or even better, overripe
- carrots: I use organic carrots and don't peel of the skin from them because the skin contains the most nutrients. If you have your own carrots growing in the garden, even better!
- eggs: like in almost every recipe I make, I use organic eggs
- coconut oil: coconut oil is my go-to fat/oil for baked and sweet recipes but you can just as easily use butter or another vegetable oil. Even olive oil.
- honey: this really is an optional one but if you want to add some more sweetness other than the bananas and carrots, add some honey or another natural sweetner such as dates or date syrup or coconut sugar . Do not add for babies under 12 months.
- milk: we don't have any lactose intolerances or cow milk protein allergies at home so I use cow's milk but when I'm out I easily substitute for a plant-based one like almond milk
- whole wheat flour: you can use either white whole wheat flour or brown or even spelt flour. I do encourage (if no gluten allergies) to use a gluten flour because it will help the muffins rise more easily
- rolled oats or oat flour: you can either use rolled oats and have them as bits and pieces in the muffin batter or you can use oat flour. If you don't like bits and pieces of oats in your muffins but don't have oat flour, you can blend the rolled oats until you get a flour-like texture
- baking powder: my favorite leavening agent but you can also use baking soda
How To Make Healthy Carrot Muffins - Step-by-Step
To make these best ever carrot banana muffins, following these steps:
1. Pre-heat the oven to 180 degrees Celsius / 350 degrees Fahrenheit. Peel and mash the bananas. Wash and grate the carrots.
2. Put all the wet ingredients in a large bowl and mix until you have a consistent mixture.
3. In a separate bowl add all the dry ingredients and mix them until combined.
4. Add the dry ingredients to the wet ingredients and mix until you have a thick muffin batter. You can mix with a stand-alone mixer, hand mixer or simply with a whisk.
5. Fill the muffin cups until they are bout ¾ filled.
6. Bake for about 20 minutes.
7. Remove the muffin cups from the muffin tin after a few minutes and allow to cool on a wire rack.
8. Serve to your liking.
Variations and Add-ins
If you want to change the original recipe a bit, you can try adding some of the following add-ins. These are adding after you have combined the wet and dry ingredients. Just gently mix into the muffin batter:
- chocolate chips
- fresh berries
- chopped nuts
- shredded coconut
- raisins or dry cranberries
How To Store
- You can make these muffins ahead of time and store them or any leftover ones either in the fridge in an airtight container for about 3 days or in the freezer for around 3 months.
- For freezer storage, I also usually recommend silicone stasher bags rather than airtight containers.
- When thawing, you can do so either on room temperature or on a defrost option in the microwave or oven.
You can insert a toothpick in the middle of the muffin when you think that it's baked and if the toothpick comes out clean the muffins are baked. If it's still slightly moist, then leave the muffins for another few minutes in the oven.
Sure. You can simply remove the egg from the recipe and replace it with a flax egg. For one egg to be replaced you need 1 tablespoon of flaxseed mixed with 3 tablespoons of water and leave it to thicken for about 5 - 10 minutes.
The key is not to overmix the muffin batter. You gently need to mix the wet and dry ingredients together. If you are adding add-ins, this too should be done gently with a spoon or silicone spatula.
More Related Recipes
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Easy and Healthy Banana Carrot Muffins
- 2 bananas ripe
- 2 carrots grated
- 2 eggs
- ½ cup coconut oil
- 2 tablespoon honey optional
- ½ cup milk
- 1 teaspoon vanilla extract optional
- 1 cup whole wheat flour
- ½ cup rolled oats
- 1 teaspoon baking powder
- pinch salt
- Pre-heat the oven to 180℃/350℉. Peel and mash the bananas. Wash and grate the carrots. If you are not using organic ones, peel them first as well.
- Put all the wet ingredients in a large bowl and mix until you have a consistent mixture.
- In a separate bowl add all the dry ingredients and mix them until combined.
- Add the dry ingredients to the wet ingredients and mix until you have a thick muffin batter. You can mix with a stand-alone mixer, hand mixer or simply with a whisk.
- Fill the muffin cups until they are bout ¾ filled.
- Bake for about 20 minutes.
- Remove the muffin cups from the muffin tin after a few minutes and allow to cool on a wire rack.
- Serve to your liking.