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banana carrot muffins recipe

Healthy Banana Carrot Muffins For Babies, Toddlers, Kids

By: Olga Caz.
Healthy banana carrot muffins - naturally sweetened with carrots and banana, enriched with oatmeal and with a soft, moist texture. These healthy baby muffins are freezer friendly and a great breakfast or snack for babies (6 months+), toddlers and older kids.
4.50 from 2 votes
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Prep Time : 13 minutes
Cook Time : 25 minutes
Total Time : 38 minutes
Course Breakfast, Snack
Cuisine Baby Food
Servings : 24 mini muffins
Calories : 53.1 kcal

Ingredients
  

  • 2 medium bananas (about 3/4 cup mashed)
  • 1 large carrot, grated (about 1 cup)
  • 3-4 tbsp butter (melted, / use vegan butter or oil if you want them dairy free)
  • 1 large egg
  • 1/2 cup all purpose flour (to make them gluten free, use your favorite mix)
  • 1/3 cup oat flour (ground rolled oats (use GF if needed))
  • 1/4 cup maple sugar (or coconut sugar – reduce or omit entirely if you want less sugar)
  • 1 tsp cinnamon powder
  • 1/4 tsp nutmeg
  • 3/4 tsp baking soda
  • 1 tsp lemon juice (or apple cider vinegar)
  • 1/4 tsp sea salt

Instructions
 

Prepare the ingredients:

  • Grate the carrot (use the smalle holes from a box grater), make the oat flour (ground oats), measure the ingredients and mash the bananas. Preheat oven to 350°F.

Combine Wet Ingredients:

  • To the mashed the bananas, add the melted butter and egg, mix with a fork until combined.

Add The Dry Ingredients:

  • Add the grated carrots, sugar, flour, cinnamon, nutmeg salt (except baking soda) and mix until combined.
  • At the end add the baking soda and lemon juice and give the muffin dough a gentle final mix (don’t overmix, it will disperse the bubbles).

Bake The Muffins

  • Transfer the muffin dough to the mini muffin pan (3/4 of the way full) using 1 to 1.5 tsp at a time. Bake for 24-27 minutes at 350F until golden brown.
  • You don't need to grease the pan or use muffin cups if you're using a ceramic coated muffin pan. They will not stick and will release easily.
  • Once baked, don’t attempt to take them out immediately from the muffin pan. Allow to cool for at least 10 minutes. They will easily detach themselves.
    Enjoy warm or freeze for later.

Nutrition

Serving: 1muffinCalories: 53.1kcal
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