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 2 votes

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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

Cook Time: 20

Servings: mini muffins

Calories: 61kcal

Author: Carol Pecora

Equipment

1 Bowl
1 Mini muffin pan

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

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.001

Polyunsaturated Fat

0.2

Monounsaturated Fat

0.3

Cholesterol

Sodium

Potassium

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

915

Vitamin C

Calcium

Iron

0.4

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Rate in the comments and tag @goldenbearmama on Instagram!