These banana carrot muffins are perfectly moist, healthy, and flavorful! Made with all natural ingredients, they are a great breakfast that even your baby and toddler can enjoy!
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.