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.
As an Amazon Associate I earn from qualifying purchases. Affiliate links are marked with *.
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.
- 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
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.
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.
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:
- spooning into cases
Older kids can help with:
- 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.
Allow to cool completely them store in an airtight container for up to three days.
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
- 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
- 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 tsp baking powder and ½ tsp 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 tsp vanilla extract, 125ml sunflower oil, 2 tbsp 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.
- To make 3 flax eggs mix 3 tbsp ground flax seeds (linseed) with 6 tbsp 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.
HAVE YOU TRIED THIS RECIPE?
KEEP IN TOUCH
*Disclaimer: this is an affiliate link meaning that if you buy something after clicking on it I'll receive a small commission, which I will probably spend on buying more ingredients for Sneaky Veg recipes! The price to you remains the same. Thanks for supporting Sneaky Veg. Read my full disclosure.