Banana Carrot Muffins

Banana Carrot Muffins that are deliciously moist, soft and fluffy.  They’re naturally sweetened from the banana and carrot and you can't even see the carrot.  Minimal ingredients, 10 minutes of Prep, and 22 minutes in a hot oven and your house will be filled with the aroma of healthy sweet muffins. They're also dairy free!

Recipe Highlights:

• These muffins are naturally sweetened and contain no added sugar
• They’re high in fibre so they are more filling
• Only 10 minutes of prep
• 8 simple ingredients
• No food processor or blender required
• The recipe makes 10 regular sized muffins and can easily be scaled to make a double batch or mini muffins
• They are delicious on their own, or with a little butter
• The freeze for upto 2 months

Looking for something quick, easy and bit sized? Try these Carrot Cake Bliss Balls. Super easy, healthy and filling.

Ingredients

Ingredient Notes:

• Bananas:  Don’t attempts to make this recipe with bananas that aren’t ripe or have any green bits on them.  They will not be sweet enough.  The riper the bananas the better, and the sweeter your muffins will taste.
• Carrot:  Use fresh peeled carrots that have been grated with a box grater. Avoid buying the pre shredded carrot as it tends to be hard and wiry and not soft and juicy when you grate them fresh at home
• Granulated Sweetener:  Monkfruit is my preferred natural sweetener for this recipe, however you could also use Natvia Stevia which is another type of granulated sweetener.  Just make sure the alternative sweetener you’re using measures like sugar.
• Spelt Flour:  Spelt flour works well in baking and is a wheat free flour and I find it produces lighter baked goods. Alternatively could use the same quantity of plain or all purpose flour.
• Olive oil:  keeps them moist and fluffy
• Vanilla:  Vanilla extra or vanilla bean extract will work. 

How To Make

1. Add flour, baking powder and granulated sweetener to a bowl and stir to combine
2. In a separate bowl, peel and mash bananas.

3. Add grated carrot to the banana, along with the oil and vanilla and mix together. Whisk the egg separately in a small bowl and add to the bowl, stirring together until combined into a wet batter.
4. Add the banana mixture to the flour bowl, and gently stir together until its just combined

5. Using either a silicone muffin mold, or paper inserts into a metal muffin tin, spoon the muffin mixture evenly across 10 regular sized muffin cases, filling each one to about ⅔.
6. Bake for 22 minutes in oven at 180 degrees C, or 350 degrees F. To test if they are cooked, insert a cake skewer or toothpick into the center. If it comes out clean, they are cooked.

Let muffins cool for 5 to 10 minutes in the muffin tray, then gently remove them and set on a wire rack to cool to room temperature.

Recipe Tips

These banana carrot muffins are easy to make and you don’t need any special appliances.  They are so moist and fluffy thanks to the oil, and they are full of banana flavour.  They are a perfect snack size and great for lunchboxes and healthy treats.  They’re also dairy free, high in fibre, and are naturally sweetened like these Oatmeal Blueberry Banana Muffins.

More Sugar Free Baking Recipes

• Easy Oat Flour Banana Bread
• Moist Dairy Free Banana Bread
• The Best Ever Chocolate Avocado Cake
• Simple Low Carb Carrot Cake
• Dairy Free Chocolate Brownies
• Peanut Butter Date Cookies

Banana Carrot Muffins

Kim

Soft and moist Banana Carrot Muffins that are easy to make and full of nutrition, also high in fibre and naturally sweetened with no added sugar.

4.34 from 15 votes

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Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Course Snack

Servings 10 muffins

Calories 178 kcal

Ingredients

 

1x2x3x

• 1 ½ cups Spelt Flour - (see note 1)
• 2 teaspoons Baking Powder
• ¾ cup Granulated sweetener that measures like sugar - (see note 2)
• 3 medium Ripe Bananas (or approx 1 cup, mashed) - (see note 3)
• 1 cup Grated carrot
• 1 medium Egg
• ⅓ cup Olive oil
• 1 teaspoon Vanilla extract

Instructions

 

• Add flour, baking powder and granulated sweetener to a bowl and stir to combine
• In a separate bowl, peel and mash bananas.
• Add grated carrot to the banana, along with the oil and vanilla and mix together. Whisk the egg separately in a small bowl and add to the bowl, stirring together until combined into a wet batter.
• Add the banana mixture to the flour bowl, and gently stir together until its just combined
• Using either a silicone muffin mold, or paper inserts into a metal muffin tin, spoon the muffin mixture evenly across 10 regular sized muffin cases, filling each one to about ⅔.
• Bake for 22 minutes in oven at 180 degrees C, or 350 degrees F. To test if they are cooked, insert a cake skewer or toothpick into the center. If it comes out clean, they are cooked.

Notes

1. Spelt Flour:  this is a wheat free flour available from supermarkets.  Can be substituted with regular Plain Flour.
2. Monkfruit Sweetener: this is my preferred natural sweetener for this recipe, however you could also use granulated Stevia which is another type of granulated sweetener. Just make sure the alternative sweetener you’re using measures like sugar.
3. Bananas: Don’t attempts to make this recipe with bananas that aren’t ripe or have any green bits on them. They will not be sweet enough. The riper the bananas the better, and the sweeter your muffins will taste.
4. Olive Oil:  can sub with grapseed oil, sunflower oil or vegetable oil, or you can also use butter.
5. Carrot: Make sure to peel them before grating on a box grater.  I find 2 medium carrots makes about 1 cup.
6. Vanilla: Vanilla extra or vanilla bean extract will work.

Nutrition

Calories: 178kcalCarbohydrates: 34gProtein: 4gFat: 8gSaturated Fat: 6gFiber: 14gSugar: 5g

Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.

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