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Carrot-Banana Muffins

These guilt-free carrot-banana muffins make the perfect late-night snack or nutritious addition to Easter brunch.

Serves 12
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
177 calories per serving


> 2 bananas
> 2 medium carrots
> 3/4 cup unsalted pecans
> 2 large eggs
> 1 cup coconut palm sugar
> pinch salt (about 1/8 tsp)
> 1 cup whole wheat flour
> 2 tsp baking powder
> 1 tbsp ground cinnamon


Preheat the oven to 350°F. Peel and mash the bananas. Peel and grate the carrots. Chop the pecans coarsely. Beat the eggs, coconut palm sugar, and salt with a mixer for 3 min., or until light and airy. Sift the flour, baking powder, and cinnamon over the egg mixture and fold to combine. Mix in the bananas, carrots, and pecans.
Line each cup in a muffin tin with paper baking cups. Pour the batter evenly among the 12 cups. Bake for about 20 min., or until muffins are cooked through and a toothpick inserted into the center comes out clean.

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