Banana Carrot Muffins

These banana carrot muffins are lower in sugar than traditional muffins but still bursting with flavor thanks to dried fruit, nuts, carrots and seasonal spices like cinnamon and nutmeg. Eat one for breakfast with some protein and fruit or enjoy as a coffee snack!

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Snacks
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian


  • 1 1/2 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon coarse sea salt
  • 2 (medium) overripe bananas
  • 2 tablespoons olive oil
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/3 cup milk or alt milk
  • 2 carrots, peeled and finely shredded
  • optional: walnuts, raisins (I use 1/3 cup each)


  1. Preheat oven to 350° F. Prepare a muffin pan with liners or nonstick spray.
  2. In a medium bowl, whisk flour, baking soda, cinnamon, nutmeg and salt.
  3. In a large bowl, mix bananas, olive oil, maple syrup, vanilla, egg and milk.
  4. Add dry ingredients to wet and gently mix until combined (make sure not to over mix). Fold in carrots, walnuts and raisins.
  5. Divide batter between 12 muffin cups. Bake for 20-24 minutes or until a paring knife inserted in the middle comes out clean. Cool in pan for 5-10 minutes before transferring muffins to a cooling rack.



  • The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
  • Store cooled muffins in an airtight container at room temperature for up to three days. Freeze for up to three months.
  • This recipe was inspired by these chunky monkey zucchini banana muffins that I adore from Ambitious Kitchen.


Keywords: healthy baking, toddler snacks, healthy muffins