Delicious and nutritious and with a portion of hidden vegetables these carrot and banana muffins are free from added refined sugar and are a great lunchbox option for kids.
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The members of the Sneaky Veg family all love cakes, especially me, and as I’m currently breastfeeding a three-month-old who is the size of an average six month old, I am hungry all the time. I’ve developed a bit of a dangerous cake habit, so it’s important for me, as well as the children, to make my baking healthier.
Cutting down on sugar in baking
I’m becoming increasingly interested in improving my family’s diet. Of course this involves trying to get them to eat more fruit and vegetables but in other ways too, for example cutting down on sugar.
I was really surprised a couple of weeks ago when Mr R, now almost 5, couldn’t finish a slice of shop-bought birthday cake because “it’s given me a tummy-ache”. This has led me to think (hope) that perhaps his palate is changing to be more used to cakes and goodies that are sweetened in a natural way rather than packed full of refined sugar.
Whether this proves to be true or not, this batch of sugar-free muffins went down a treat and the whole batch disappeared rapidly!
These muffins are easy to make. They can be made in one bowl and are therefore a great one to make with children.
How are these carrot banana muffins sweetened?
I have used a mashed banana, 2 tbsp maple syrup and some raisins to sweeten these muffins. 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 – perhaps as part of a healthy lunchbox, as a snack for a hungry toddler or for baby led weaning.
Can you make these muffins vegan?
Yes, 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 this recipe.
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?
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)
Pin carrot and banana muffins for later
How to make carrot and banana muffins
Carrot and banana muffins
Delicious and nutritious, these carrot and banana muffins are free from added refined sugar and are a great lunchbox option for kids.
- 3 large eggs or flax eggs* beaten
- 200 g plain flour
- 2 tsp baking powder
- 1/2 tsp 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 tsp vanilla extract
- 125 ml sunflower oil
- 2 tbsp 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 1/2 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.
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