Delicious and nutritious and with a portion of hidden vegetables these carrot and banana muffins are free from added refined sugar. Perfect for baby led weaning, toddler snacks and a great lunch box option for kids.
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As a family we all love cake. But like all sugary treats it's possible to have too much of a good thing.
So I've decided to concentrate on trying to make my baking healthier.
That means:
- less sugar - and using natural sugars where possible
- adding fruit and veg
- using wholegrain flours where possible
Cutting down on sugar in baking
As always I try hard to get my family to eat more fruit and veg.
But I'm also trying to cut down on sugar.
This can be hard at playdates, birthday parties and even at school.
However, I'm starting to see some early signs that my children are getting used to the taste of bakes with less added sugar.
These low sugar carrot and banana muffins for example disappeared very rapidly.
How are these carrot banana muffins sweetened?
These muffins are sweetened with:
- mashed banana
- a little maple syrup
- raisins
Are they sweet enough?
If you're used to eating Starbucks muffins these will definitely taste a lot less sweet!
But if you're cutting down on sugar you'll find that once your taste buds adjust they will taste perfectly sweet.
Because these muffins don't have much sugar added they are ideal for children. Whether that's as part of a healthy lunch box, as a snack for a hungry toddler or for baby led weaning.
Vegan friendly?
These carrot and banana muffins can be made vegan. As with many of my recipes I made them before I turned vegan. I've now tested a vegan version and added it to the recipe below.
To make them vegan you will need to make some flax eggs (see recipe notes for details) and use dairy free milk or natural yoghurt.
I used oat milk when I tested my vegan version of these muffins.
What equipment do you need to make carrot and banana muffins?
You don't need any special equipment to make carrot and banana muffins, other than a muffin tin*, some muffin cases* and a large mixing bowl*.
Make with kids
These muffins are really easy to make.
They can be made in one bowl and are therefore a great one to make with children.
Jobs that little kids can do include:
- mashing
- mixing
- spooning into cases
Older kids can help with:
- grating
- weighing
- timing the bake
Make for babies
These muffins are suitable for babies and toddlers providing that you don't use honey for babies under one year old.
Storage
Allow to cool completely them store in an airtight container for up to three days.
Freezing
These muffins can be frozen. Freeze on a tray for an hour then transfer to a freezer box or bag, labelled with the name and date.
Freeze for up to three months.
Other recipes for healthy muffins for kids
- Banana blueberry yoghurt muffins (vegan)
- Healthy chocolate muffins with sneaky kale
- Redcurrant muffins
- Healthy carrot muffins (vegan)
- Courgette chocolate rye muffins
- Refined sugar free banana and almond muffins
- Spiced sweet potato muffins (vegan)
- Healthier banana chocolate chip muffins (vegan)
Or you might like these mini carrot cakes.
Pin carrot and banana muffins for later
How to make carrot and banana muffins
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Carrot and banana muffins
Ingredients
- 3 large eggs or flax eggs* beaten
- 200 g plain flour or wholemeal or spelt flour
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- 1 large ripe banana mashed
- 150 g grated carrot
- 125 ml milk use dairy free if vegan (natural yoghurt can also be used)
- 1 teaspoon vanilla extract
- 125 ml sunflower oil
- 2 tablespoons honey or maple syrup avoid honey for under ones
- 100 g raisins optional
Instructions
- Pre-heat the oven to 180°C(fan)/200°C/gas mark 6. Prepare a muffin tin with 12 muffin cases.
- Beat your eggs, or prepare your flax eggs, and set aside.
- Sift 200g plain flour, 2 teaspoon baking powder and ½ teaspoon ground cinnamon together into a large mixing bowl.
- Add three beaten eggs, or flax eggs (see note), one mashed banana, 150g grated carrot, 125ml milk, 1 teaspoon vanilla extract, 125ml sunflower oil, 2 tablespoon maple syrup (or honey) and 100g raisins if using. Mix all the ingredients together until well combined.
- Spoon an equal amount of the mixture into each muffin case.
- Bake for 25 minutes until well risen and golden on top. Remove from the oven and allow to cool on a cooling rack.
Notes
- To make 3 flax eggs mix 3 tablespoon ground flax seeds (linseed) with 6 tablespoon cold water. Set aside for a few minutes until it forms a paste.
- Nutritional information has been calculated using the non vegan version
- Nutritional information is approximate and is intended as a guide only.
Nutrition
Check out my healthy lunchbox ideas and tips
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Louise
Massive hit in this house! My girls NEVER like the same food as each other but they both absolutely LOVE these carrot & banana muffins. They made them with me and chose not to include the raisins. I’ve popped some in the freezer and will be using them as after school snacks when term resumes. Can’t wait to try some more of your recipes!
Mandy Mazliah
Ah thanks so much Louise - I'm so happy that the girls loved these muffins x
Bex
Really nice no refined sugar muffins. Lovely and moist. When first took them out of the oven they were really wet and squidgy... So gave an extra 5minutes... Still appeared wet, but once cooled they were moist but not soggy. I enjoyed them... My kids enjoyed them. Next time I will use a little more cinnamon. At half a teaspoon of honey per muffin they are fab low sugar muffins. Will make again.
Mandy Mazliah
Glad you liked them! All ovens are different aren't they!
honest mum
They look delicious. Thanks for linking up to #tastytuedays