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!
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Table of Contents
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
- Whole wheat flour
- Quick oats
- Cinnamon
- Baking powder
- Baking soda
- Nutmeg powder
- Raisins
- Bananas
- Carrots
- Eggs
- Coconut oil
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
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!
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Servings: 24 mini muffins
Calories: 61kcal
Equipment
- 1 Bowl
Ingredients
- 3/4 cup whole wheat flour
- 1/2 cup quick oats
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp nutmeg
- 1/2 cup raisins chopped
- 1 cup bananas ripe
- 1 cup grated carrots
- 2 eggs
- 4 tbsp coconut oil
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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