These banana carrot cake muffins are healthy and so flavorful! Packed with carrots and whole grains, they are a nutritious snack for littles and the entire family!

Carrot Cake Muffins Pinterest1

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Carrot Muffins with Bananas

These carrot muffins are naturally sweetened with bananas and raisins! They are ready in one bowl and freeze beautifully for a quick snack on busy workdays. 

Ingredients

Carrot Cake Ingredients

Step by Step Instructions

  • Preheat oven to 356F and coat a 24-cup mini muffin tray with nonstick spray.
  • Chop the raisins into small pieces.
  • Grate the carrots.
  • Add all ingredients to a bowl and mix until fully combined.
  • Add 1 tbsp of the batter to each muffin cup and bake for about 20 min until a toothpick comes out clean.
  • Let the muffins cool for 5 minutes and transfer to a wire rack to cool fully.

Tips for Success

  • This recipe works best with fresh carrots, store-bought grated carrots are very dry and will result in dry muffins.
  • Use ripe bananas for sweeter muffins.
  • Use eggs at room temperature.
  • Don’t over mix the batter! Use a spatula to gently combine the ingredients for fluffier muffins.

Storage Instructions

You can store these Healthy Carrot Banana Muffins in the fridge for up to 3 days and freezer for up to 3 months. Defrost in the microwave for a quick snack.

🥣Recipe

Carrot cake muffins

Banana Carrot Cake Muffins

These banana carrot cake muffins are healthy and so flavorful! Packed with carrots and whole grains, they are a nutritious snack for littles and the entire family!
5 from 1 vote
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Keyword: carrot banana muffins, Carrot banana muffins healthy, carrot cake recipe, easter, muffin de cenoura para bebês, spring, sugar free carrot cake
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 24 mini muffins
Calories: 61kcal
Author: Carol Pecora

Equipment

Ingredients 
 

Instructions

  • Preheat oven to 356F and coat a 24-cup mini muffin tray with nonstick spray.
  • Chop the raisins into small pieces.
  • Grate the carrots.
  • Add all ingredients to a bowl and mix until fully combined.
  • Add 1 tbsp of the batter to each muffin cup and bake for about 20 min until a toothpick comes out clean.
  • Let the muffins cool for 5 minutes and transfer to a wire rack to cool fully.

Notes

  • This recipe works best with fresh carrots, store-bought grated carrots are very dry and will result in dry muffins.

Nutrition

Nutrition Facts
Banana Carrot Cake Muffins
Amount per Serving
Calories
61
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.001
g
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
0.3
g
Cholesterol
 
14
mg
5
%
Sodium
 
39
mg
2
%
Potassium
 
89
mg
3
%
Carbohydrates
 
8
g
3
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
1
g
2
%
Vitamin A
 
915
IU
18
%
Vitamin C
 
1
mg
1
%
Calcium
 
18
mg
2
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Rate in the comments and tag @goldenbearmama on Instagram!

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