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A close up shot sliced muffin on toddler's hand.
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5 from 95 votes

Healthy banana carrot muffins

By: Min Kwon | MJ and Hungryman
These banana carrot muffins taste like carrot cake and banana bread had the healthiest, most delicious baby. Moist, wholesome, and full of real ingredients, they’re a family favorite you’ll find yourself making on repeat.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12 muffins
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Equipment

Ingredients 

Dry

  • 1 cup whole wheat flour (150g)
  • 1/2 cup rolled oats (50g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon

Wet

  • 1 cup mashed overripe banana (240g), 2 medium
  • 1 cup grated carrots (120g), 2-3 medium carrots
  • 1/3 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.

Nutrition

Calories: 122kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Sodium: 65mg | Fiber: 2g | Sugar: 6g
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