These delightful banana carrot muffins offer a healthy and delicious breakfast treat, cleverly concealing fruits and vegetables, making it a hit even with your toddler!
Looking to kickstart your day with a scrumptious and nutritious breakfast? These muffins are loaded with wholesome bananas and carrots to provide you with a healthy and delightful start!
Here’s a fantastic method to incorporate vegetables and fruits into your toddler’s breakfast or snack discreetly.
This easy and quick recipe is perfect for using up those ripe bananas you don’t want to waste. For an extra touch of creativity, feel free to add some zucchini or apple to the mix!
Also, check out our Pineapple coconut muffins as kids tend to love these muffins
Banana Carrot Muffins Ingredients
Flour: You have the option of using either all-purpose white flour or whole wheat flour, both of which work exceptionally well in this recipe.
Pumpkin pie spice: If you find yourself without pumpkin spice, a blend of cinnamon, nutmeg, and clove will do the trick.
Eggs
Bananas: Ensure your bananas are very ripe, with the color ranging from just starting to turn brown to quite dark.
Brown Sugar: You can use either light or dark brown sugar, both of which yield excellent results. Dark brown sugar will infuse a richer molasses flavor.
Carrots: Feel free to use either bags of shredded carrots or grate whole carrots using a cheese grater.
Oil: You can use extra-virgin olive oil, vegetable oil, or canola oil, all of which are suitable for this recipe.
Baking soda
Baking powder
Vanilla extract
Salt
How to Make Banana Carrot Muffins
Preheat the oven to 375°F. In a food processor, pulse together the banana and carrot until the batter becomes mostly smooth with some carrot chunks.
Next, add all the remaining ingredients EXCEPT the flour and pulse until they are thoroughly combined.
Now, add the flour and pulse again until everything is well mixed.
Line a muffin/cupcake tray with liners and evenly pour the batter into 12 muffins, filling each about ¾ full. Bake at 375°F for 18-22 minutes until the muffins are cooked through.
Banana Carrot Muffins
Delicious banana carrot muffins even your pickiest toddler will love.
Ingredients
- 2 cups all purpose flour or whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon pumpkin pie spice or cinnamon
- 2 large eggs
- 1 cup mashed ripe banana (three small bananas approximately)
- ½ cup packed brown sugar (light)
- 1 teaspoon vanilla extract
- 5 ounces shredded carrots,
- ⅓ cup oil
Instructions
Preheat the oven to 375°F.
In a food processor, pulse together the banana and carrot until the batter becomes mostly smooth with some carrot chunks.
Next, add all the remaining ingredients EXCEPT the flour and pulse until they are thoroughly combined.
Now, add the flour and pulse again until everything is well mixed.
Line a muffin/cupcake tray with liners and evenly pour the batter into 12 muffins, filling each about ¾ full.
Bake at 375°F for 18-22 minutes until the muffins are cooked through.
These are such a great way to get your kids to eat their fruits and vegetables. They are also delicious for mom and dad.