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.
You can also add grated carrots to these oh so incredibly moist yogurt muffins too!
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Ingredients
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
Step-by-Step Instructions
- 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
Yes! Just leave out the maple syrup and slice in half or bite sized pieces depending on their age.
Here are some more baby muffins to try!
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
Equipment
Ingredients
Dry
- 1 cup whole wheat flour (170g)
- ½ cup rolled oats (50g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
Wet
- 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
Instructions
- 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.
Notes
- 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.
Kiran says
This turned out to be so soft and fluffy!
Min says
Yay!! Enjoy!!
Noni says
Thanks so much for the recipe these were really good! We didn’t have apple sauce so I made an apple purée using chai spices which made them smell even better! Great healthy recipe and they’re moist without being soggy which is a hard balance. Will make again 10/10
Min says
Ooh chai spices! Will have to try too! Thanks for such an encouraging comment ;).
Jo says
Can I use oat flour as a substitute as my child has a wheat allergy?
Min says
Sure! Will be a bit denser but will still work! Just be sure to not overmix!
Maina says
Can I sub the all purpose flour for almond flour?
Min says
No almond flour won't work but if you need a GF alternative, you can use 1:1 gluten free baking flour
Ami says
This turned out so good. My one year old loved it. Thank you for sharing the recipe.
Min says
So glad to hear! Thank you for sharing!
Melissa says
Hi Min, I was curious - in a lot of your recipes I noticed you use vanilla extract. Most vanilla extracts contain a little bit of alcohol. Is it ok to use that in all the recipes when serving to babies? Or would I have to go look for non-alcohol containing vanilla extract (which I know is harder to find)? (Also side note: love all your recipes. Thank you! 😊)
Min says
Hi! A little bit is ok and also keep in mind it's for the whole recipe and your baby will only eat a small portion at a time. But I've found non-alcohol vanilla at Sprouts and Trader Joe's if that's what you'd prefer! And thank you so much!!
Luisa says
These were so good! I made them for my 9 month old baby. My 5 year old got to enjoy some before the baby. Thank you for sharing such a great recipe for the fam!
Min says
Yay! Thank you for taking the time to share! Enjoy!!
Kristina says
I’ve never left a comment on Pinterest before I know not irrelevant. But I had too, these muffins came out so good. It did not last long in the household today. Lol. thank you so much for creating and sharing this recipe very delicious moist lots of flavor. Kids and adults loved them.
Min says
I'm SO glad to hear that you guys enjoyed these muffins so much! And thank you for taking the time to share!
Pam says
Hello! I’m excited to try this recipe for my 1 year old! I do have a question. I’m thinking of making them into mini muffins, how would you adjust the bake time. Thanks so much! I love your recipes!
Min says
I can't wait for you guys to try these muffins! I would start checking 5 minutes before the suggested cooking time!
Sheetal Arora says
My little boy loved these! I made without apple sauce (I didn't have any) but they were so tasty! He ate 3 in one go! Thank you so much for the recipe! xxx
Min says
Oh I'm so glad! And good to know these muffins still taste good without the applesauce! But do try with it next time. The muffins will be more moist 😉
Bonnie says
Very tasty and moist using all the tips. My 15mth old and 3 yo really like it.
Min says
So glad to hear!! Thanks for taking the time to share!