Carrot & Banana Muffins

There’s something special about a muffin that manages to be both nourishing and delicious and these Carrot & Banana Muffins do just that. Soft and naturally sweetened with ripe bananas, they’re bursting with finely grated carrots and wholesome goodness in every bite. Whether you're feeding a teething baby, a picky toddler, or grabbing a quick snack for yourself, this easy muffin recipe is one you’ll come back to again and again.

These muffins make a great snack, breakfast, or lunchbox addition, and they’re freezer-friendly too, so you can batch bake and save some sanity during busy weeks. And since they’re nut-free and made with simple pantry staples, they’re ideal for playdates, school snacks, or on-the-go bites.

Why You'll Love This Carrot & Banana Muffins

• Perfect for babies, toddlers, and adults alike
• Naturally soft, easy to chew, and great for self-feeding
• Packed with fiber, vitamins, and antioxidants
• Freezer-friendly and easy to prep ahead
• Customizable for food allergies or dietary preferences
• A sneaky way to add veggies to your child’s plate without the struggle

Prep time: 5 minutes

Cook time: 15–20 minutes

Yields: 20–22 regular muffins

How To Make This Carrot & Banana Muffins

Ingredients

• 3 ripe bananas (mashed)
• 2 finely grated carrots
• 3 eggs
• 1/3 cup unsalted butter, melted
• 1 tsp vanilla extract (optional but adds a lovely flavour)
• 2 ½ cups of self-raising flour (or 2 ½ cups plain flour + 2 tsp baking powder)

Instructions 

1. Prep the fruit and veggies

Mash the bananas in a large bowl until smooth. The riper the bananas, the sweeter the muffins will be.

2. Mix in the Carrots

Grate the carrots finely and add them to the banana mash. Stir to combine.

3. Add wet Ingredients

Crack in the eggs, pour in the melted butter, and add vanilla extract if using. Mix well.

4. Add dry ingredients

Slowly fold in the flour and baking powder (or use self-raising flour). Stir until just combined and avoid overmixing to keep the muffins light and fluffy.

5. Bake

Spoon the batter into a greased or lined muffin tin. Fill each cup about ¾ full. Bake at 175°C (350°F) for 15–20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

6. Cool & Enjoy

Let the muffins cool slightly before serving. They’re soft, naturally sweet, and ideal for baby-led weaning or toddler snacking.

Tips For Success

Use Overripe Bananas

Overripe bananas (those with lots of brown spots) are naturally sweeter and softer. This means you don’t need to add extra sugar, making the muffins ideal for babies and toddlers. The mushy texture also helps bind the batter and keep it moist.

Grate Carrots Finely

Finely grating carrots ensures they blend seamlessly into the batter. For picky eaters, especially toddlers, this is necessary as there won’t be visible carrot strands to pick out. It also helps distribute nutrients more evenly through each bite.

Don’t Overmix the Batter

Overmixing activates the gluten in the flour, which can make muffins dense or tough. Stir only until the wet and dry ingredients are just combined. A few lumps are okay, this keeps the texture soft and cake-like, perfect for young children.

Cool Muffins Completely Before Storing

If you store muffins while they’re still warm, condensation forms in the container, leading to soggy muffins or mold. Letting them cool on a wire rack prevents this and keeps them fresh for longer.

Serving Suggestions

Breakfast On-the-Go

These muffins are portable and easy to eat, making them great for busy mornings. Pair them with a boiled egg or a smoothie for a more balanced breakfast with protein and healthy fats.

Lunchbox-Friendly

Carrot & banana muffins hold up well at room temperature and are nut-free, so they’re safe for school settings. Add them to lunch boxes alongside fruit slices, cheese cubes, and veggies for a complete, kid-approved meal.

Afternoon Snack

Because they’re naturally sweet, these muffins satisfy sweet cravings without added sugar. They make a perfect after-nap or post-school snack, especially when paired with a cup of milk or yogurt.

How to Store

At Room Temperature (up to 2 days)

Store cooled muffins in an airtight container lined with paper towels to absorb excess moisture. Keep them in a cool, dry spot (ideally not in direct sunlight or a very humid environment).

In the Fridge (up to 1 week)

For longer freshness, refrigerate in an airtight container. Muffins may firm up slightly in the fridge, but you can reheat them gently in the microwave or oven to restore softness.

In the Freezer (up to 3 months)

Freeze muffins on a tray in a single layer, then transfer to a ziplock bag or airtight container. This method prevents them from sticking together. Reheat individual muffins as needed. 

Nutrition

(per serving, approximate):

• Calories: 180 kcal
• Carbohydrates: 32g
• Protein: 3g
• Fat: 6g
• Saturated Fat: 3g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 1g
• Trans Fat: 0g
• Cholesterol: 50mg
• Sodium: 85mg
• Potassium: 320mg
• Fiber: 3g
• Sugar: 14g
• Vitamin A: 3200 IU
• Vitamin C: 3mg
• Calcium: 40mg
• Iron: 1mg

Note: Nutritional values are estimates and may vary depending on pasta type, cheese, and bean variety used.