Banana Carrot Muffins
Eva Peterson
Enjoy moist and fluffy banana carrot muffins made with wholesome ingredients. Perfect for breakfast, snacks, or a healthy treat!
Prep Time 25 minutes mins
Cook Time 18 minutes mins
Total Time 43 minutes mins
Course Breakfast, Dessert, Snack
Cuisine Sattvic Inspired, Wholesome Baking
Servings 12 Muffins
Calories 210 kcal
- These banana carrot muffins use simple healthy ingredients to create a moist, airy, and naturally sweetened snack. Every ingredient has been chosen to serve the purpose of a tender texture, balanced flavors, and a health boost.
Dry Ingredients
- 1 ½ cups whole wheat flour – Provides fiber and a dense texture without making the muffins heavy. White whole wheat flour or oat flour can be used instead for a light crumb.
- 1 teaspoon baking soda – Helps the muffins rise providing their light, airy texture.
- 1 teaspoon cinnamon – Adds warmth and depth to the muffins to counteract the natural sweetness.
- ¼ teaspoon salt – Contributes flavor without overpowering the sweetness.
Wet Ingredients
- 1 mashed banana about 2 large bananas – Acts as a natural sweetener that also ensures the moisture content of the muffins.
- ¾ cup grated carrots about 2 medium carrots – Adds moisture, subtle sweetness, and nutritional value.
- ¼ cup maple syrup – A sugar-free processed sweetener that highlights the natural flavor.
- ¼ cup coconut oil or olive oil – Ensures the softness and moist nature of the muffins without using dairy.
- 1 teaspoon vanilla extract – Provides subtle aroma and depth of flavor.
- ⅓ cup non-dairy milk almond, oat, or coconut milk – Prevents ingredients from combining in a smooth batter.
Optional Add-Ins
- ¼ cup walnuts chopped – Providing a bit of crunch and some healthy fats.
- ¼ cup raisins or dairy-free chocolate chips – Providing sweetness and texture.
- 1 tablespoon ground flaxseed meal – Adds fiber and omega-3s for a healthy heart twist.
Ingredient Substitutions
- Gluten-Free Alternative: Replace whole wheat flour with oat flour or a gluten-free baking mix.
- Oil-Free Alternative: Replace coconut oil with unsweetened applesauce for a lighter alternative.
- Nut-Free Version: Remove the walnuts and replace almond milk with oat or rice milk.
- With these lovingly chosen ingredients your muffins will be soft, naturally sweet, and packed with nourishing goodness. Now, let's have a look at how to make them!
Making these banana carrot muffins is simple and requires just a few steps. With the right balance of wet and dry ingredients, you’ll achieve a soft, fluffy texture and a naturally sweet flavor. Follow this step-by-step guide for perfect results.
Step 1: Preheat the oven and line or grease the muffin pan.
Step 2: Mash Banana and Grate Carrots
Step 3: In a separate bowl, combine the dry ingredients and whisk until evenly mixed:
Step 4: Combine Wet Ingredient To the mashed banana, add:
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing lightly to combine. Fold the batter gently with a spatula—do not overmix, as this will make the muffins heavy. The batter should be thick but easy to scoop.
Step 6: Add Optional Mix-Ins
Step 7: Fill the Muffin Tin
Nutrition Information (Per Muffin - Estimated Values):
Please note: These are estimates calculated using standard ingredients (whole wheat flour, coconut oil, maple syrup, walnuts included). Actual values may vary based on specific ingredient choices and precise measurements.
- Calories: 225 kcal
- Fat: 11g
- Saturated Fat: 5g
- Carbohydrates: 29g
- Fiber: 4g
- Sugars: 14g (includes natural sugar from banana/carrot + added from maple syrup)
- Protein: 4g
- Sodium: 180mg
- Potassium: 190mg
- Vitamin A: 25% DV
- Calcium: 3% DV
- Iron: 7% DV
(DV = Daily Value based on a 2000 calorie diet)