These are the best healthy banana carrot muffins! They’re dairy-free carrot muffins made with whole wheat flour and zero refined sugars. You’ll love them!
- 1 1/4 cup whole wheat flour*
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 2 eggs
- 1/2 cup coconut oil, melted
- 1/4 cup coconut sugar**
- 1/3 cup maple syrup (or honey)
- 1 cup mashed banana (~2–3 bananas)
- 1 tsp pure vanilla extract
- 1 cup carrots, shredded
- 1/3 cup walnuts, chopped
- optional: 2 tbsp rolled oats, for topping
- Preheat the oven to 425 F and line a 12-count muffin tin with parchment or muffin liners. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Set aside.
- In another mixing bowl, whisk together the 2 eggs with the melted coconut oil for 15 seconds. Add the coconut sugar and maple syrup and whisk again to combine. Add the bananas and stir until completely combined, getting rid of as many lumps as possible before adding in the vanilla extract and stir. Combine the wet ingredients with the dry, and stir just until combined. Gently stir in the shredded carrots and walnuts.
- Fill the muffin liners with muffin batter, filling only 3/4 fill. Add a sprinkle of oats on top of each muffin, if using. Place the muffins in the oven and bake for 5 minutes, before reducing the oven temperature to 350 F and baking for an additional 9-10 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the muffins to a wire rack and cool completely. Enjoy immediately!
Leftover muffins can be stored at room temperature for 3-4 days in an airtight container, or in the freezer for up to 2 months.
*Can also sub for 1/2 whole wheat, 1/2 all-purpose or all white whole wheat flour
**Sub for brown sugar
- Category: breakfast
- Method: oven bake
- Cuisine: american
Keywords: healthy banana carrot muffins // banana carrot muffins for toddlers // healthy carrot muffins