These banana carrot muffins are perfectly moist, healthy, and flavorful! Made with all natural ingredients, they are a great breakfast that you can enjoy with your toddler or kids!
If you are looking for a satisfying breakfast muffin recipe for the whole family that is easy to make and freezes well, you've come to the right place!
Loaded with banana, carrots, applesauce, and whole grains, these muffins are sure to become one of your new favorites!
Just imagine carrot cake meets banana bread.
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Eggs - use room temperature
- Flour- you can also use all purpose flour or 1:1 gluten free flour mix
- Applesauce - Can use homemade applesauce or store-bought
- Maple syrup - can also use honey
- In a large mixing bowl, stir together dry ingredients.
- In a separate medium bowl, whisk together the wet ingredients.
- Combine the dry and wet ingredients.
- Be careful not to over mix! Super important.
5. Scoop batter evenly into a 12-cup muffin tin. I like to use a silicone muffin pan because there's no need to grease and the muffins just pop right out!
6. Bake until golden and inserted toothpick comes out clean.
Tips for Success (be sure to read!)
- Use over ripe bananas - Your muffins will turn out sweeter and moister.
- Use room temperature eggs - This will help the muffins rise more.
- Pre-shredded carrots are convenient but I don't recommend using them for this recipe as they tend to be thicker and drier.
- Grate carrots using the large holes of a box grater or shred in a food processor. You can finely grate if you want to add even more moisture to your muffins.
- DO NOT over mix the batter! Prepare the wet and dry ingredients separately. Once added together, use a spatula (instead of a whisk) to gently combine until all the flour is wet. The less you stir the mixture, the lighter and fluffier your muffins will be.
- Allow the muffins to cool for 3-5 minutes before transferring to a wire rack to cool completely.
Frequently Asked Questions
These are an easy and delicious way to incorporate more fruits, vegetables, and whole grains into your child's diet, especially if they're going through a picky eating phase. They are not overly sweet, and the fiber will help keep them fuller for longer.
While I say breakfast, these are great for snack time and lunchboxes as well!
These muffins are not overly sweet and that is intentional. I always rely on fruits to limit the use of refined sugars, especially since it is best to avoid added sugars until the age of 2.
These muffins are plenty sweet for babies and toddlers (and perhaps even you!). If after trying the recipe as is, you feel they need more sweetness, you can add more maple syrup or honey.
You can use egg replacer like this one or flax eggs. In a bowl, combine 2 tablespoons of flaxseed meal (ground flaxseed) and 6 tablespoons of water. Allow the mixture to sit for 8-10 minutes until thickened like gel-like consistency.
Place in an airtight container for up to 2 days on the counter or up to 4 days in the fridge. Enjoy at room temperature or microwave briefly.
Absolutely! These freeze beautifully. I recommend flash freezing. Will keep for up to 3 months. Thaw in the refrigerator overnight.
Other Muffins to try!
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Healthy Banana Carrot Breakfast Muffins
- 1 cup whole wheat flour (170g)
- ½ cup rolled oats (50g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 1 cup mashed overripe banana (240g), 2 medium
- 1 cup grated carrots (120g), 2-3 medium carrots
- ⅓ cup unsweetened applesauce (70g)
- 2 eggs, room temperature
- 3-4 tablespoons maple syrup
- 3 tablespoons olive oil
- 1 teaspoon vanilla extract
- Preheat oven to 350° Fahrenheit.
- In a large bowl, stir together dry ingredients.
- In a separate bowl, whisk together the wet ingredients.
- Combine the dry and wet ingredients. Be careful not to over mix. Use a spatula (instead of a whisk) to gently stir together until all the flour is wet. The less you stir the mixture, the lighter and fluffier your muffins will be.
- Scoop batter evenly into a greased, lined or silicone 12-cup muffin pan.
- Bake for 20-25 minutes, or until the inserted toothpick comes out clean. Allow the muffins to cool for 3-5 minutes before transferring to a wire rack to cool completely.
- If after trying the recipe as is, you feel they need more sweetness, you can add more maple syrup or honey
- Egg-free? Use an egg replacer or flax eggs.
- To store, place in an airtight container for up to 2 days on the counter or up to 4 days in the fridge. Enjoy at room temperature or microwave briefly.
- Freeze for up to 3 months.