Healthy Banana Carrot Muffins
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Prepare for your toddler to be obsessed with these Banana Carrot Muffins! Both of mine are and so is my husband. We’ve all been fighting over who can have the last two muffins!
I personally seem to have a healthy muffin obsession, as is evident by all of my muffin recipes. I love when I can get some veggies into my muffins like in my Spinach Banana Muffins for Toddlers (No Added Sugar!) or Healthy Sweet Potato Zucchini Muffins.
Healthy Banana Carrot Muffins
These Healthy Banana Carrot Muffins are so delicious, especially with the notes of cinnamon and nutmeg. I love warming mine up and slathering on a little butter and almond butter.
We serve these Carrot Muffins as an addition to our kids’ breakfasts, as a snack, and I also like packing one in my 4-year-old’s school lunch box.
You can also easily adapt them for baby-led weaning! See FAQ section.
Banana Carrot Muffin Ingredients
- Flour
- Whole wheat flour
- Baking powder
- Baking soda
- Cinnamon
- Nutmeg
- Salt
- Carrots
- Bananas
- Eggs
- Maple syrup
- Coconut oil
- Vanilla extract
How to Make Banana and Carrot Muffins
- Make Muffin Batter:
In a food processor, process carrots until they are chopped finely. If you don’t have a food processor, you can shred the carrots instead.
Add remaining ingredients to the food processor and process until smooth.
Scoop the muffin batter into a muffin tin lined with non-stick muffin cups, filling each muffin liner to the brim.
- Bake:
Bake in the oven at 375 degrees Fahrenheit for 18 minutes or until a toothpick comes out clean when pierced in the center of a muffin.
Tasty Carrot Muffin Add-Ons
- Raisins
- Dried cranberries
- Walnut pieces
- Pecan pieces
- Chocolate chips
How to Store
How to Store: Store muffins in an air-tight container or ziploc bag on the counter for up to 3 days and up to 5 days in the fridge. I love warming my muffins up for about 20 seconds and slathering a little butter or almond butter on them!
How to Freeze: Allow muffins to cool completely before storing. Once cooled, transfer to a freezer-safe air-tight container or bag for up to 3 months. Thaw on the countertop at room temperature or heat in the microwave until heated through. You may want to heat them in the oven for a few minutes to get them a little crispy/firm on the outside again.
Frequently Asked Questions
Yes! These muffins are appropriate for baby-led weaning. Be sure to leave out the maple syrup and you can replace it with unsweetened applesauce or more banana. For information on how to serve the muffins depending on your child’s age, I love using the Solid Starts app.
Yes, these are a healthy toddler muffin choice! My toddlers love these muffins and I love that they’re getting some vegetables and fruit in. If you want to reduce the sugar even more, you could try reducing the amount of maple syrup to 1/4 cup or omit it altogether and experiment with whether or not the muffins are sweet enough for your child. You could also replace the maple syrup with applesauce or more banana. I love packing these muffins in my 4-year-old’s lunch box or providing them as a snack!
I personally have not tried making these vegan yet, so I can’t speak to how they’d turn out. However, you can try to make them with chia or flax eggs instead of the eggs. To do this, mix 2 tablespoons chia seeds or flaxmeal with 5 tablespoons water and let sit for about 5 minutes, until it forms a gel-like texture. Add this to the food processor just as you would regular eggs.
I have not attempted to make these gluten-free, so I am not sure how the muffins would turn out. If you are wanting to try making them gluten-free, I would recommend using a 1:1 Gluten-Free Baking Flour and not something like almond flour.
Yes! If you don’t have whole wheat flour on hand, just use all regular flour for the recipe (so you’d use 1 3/4 cups all-purpose flour).
More Muffins to Try Next!
Spinach Banana Muffins for Toddlers (No Added Sugar!)
Gluten-Free Strawberry Muffins (Vegan)
Blueberry Banana Oatmeal Muffins
Healthy Sweet Potato Zucchini Muffins
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Banana Carrot Muffins
Ingredients
- 1 ¼ cup flour
- ½ cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 2 large carrots
- 2 bananas mashed
- 2 eggs
- ⅓ cup maple syrup
- ½ cup coconut oil melted
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a muffin tin with non-stick muffin liners. If you don’t have non-stick liners, be sure to spray the liners with a vegetable oil spray so the muffins don’t stick. Set aside.
- In a food processor, process carrots until they are chopped finely. If you don't have a food processor, you can shred the carrots instead.
- Add remaining ingredients to the food processor and process until smooth.
- Scoop the muffin batter into the muffin cups, filling each muffin liner to the brim.
- Bake for 18 minutes or until a toothpick comes out clean when pierced in the center of a muffin.