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close up of carrot and banana muffins on cooling rack

Carrot and banana muffins

Mandy Mazliah
Delicious and nutritious, these carrot and banana muffins are free from added refined sugar and are a great lunchbox option for kids.
4.5 from 2 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Cake
Cuisine British
Servings 12


  • 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.
Keyword carrot and banana muffins
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