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+ servings
5 banana muffins stacked on a serving plate

Banana Carrot Muffins

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.
Course Snack
Cuisine Australian
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 10 muffins
Calories 178kcal
Author Kim



  • Preheat oven to 180 degrees C, or 350 degrees F.
  • Using a large bowl, add the spelt flour, baking powder, baking soda, mixed spice and monkfruit sweetener to a bowl and stir to combine
  • In a separate bowl, peel and mash the bananas with a fork, then add the grated carrot and mix together.
  • Whisk the egg separately in a small bowl and add to the bananas and carrot, stirring through. Next, add the melted coconut oil and vanilla extract directly to the banana mixture, stirring through gently.
  • Add the banana mixture to the flour bowl, and gently stir together until its just combined. Its important to not overstir the batter as it will make the muffins tough.
  • 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.
  • Baked 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 centre. 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.
  • Once at room temperature, store in an air tight container. On the bench They’ll last for around 3 to 4 days. Alternatively you can freeze them for upto 2 months.


  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 Natvia 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. Coconut oil: melt in microwave before adding to bananas
  5. Spice: If you don’t have ground mixed spice, you could use ground cinnamon, ground cloves, or ground ginger in the same quantity.
  6. Carrot: may be omitted if you choose.
  7. Vanilla: Vanilla extra or vanilla bean extract will work.


Calories: 178kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Fiber: 14g | Sugar: 5g