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–+ servings

Healthy Banana Carrot Muffins for Your Toddler

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These healthy banana carrot muffins are a fluffy mix of banana bread and carrot cake. Perfect for meal prep or a quick on-the-go breakfast!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1
Course: Breakfast
Cuisine: American
Calories: 145
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ¼ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon cinnamon
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup unsalted butter melted and slightly cooled
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 cup finely shredded carrot ~2 medium
  • ¾ cup mashed bananas ~2 large
  • ½ cup pecan chips optional

Method
 

  1. Preheat the oven to 350°F and line 12 to 14 muffin cups.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar together in a large bowl and set aside.
  3. Whisk the cooled melted butter, eggs, and vanilla in a separate bowl, then stir into the dry ingredients until just combined. Gently fold in the shredded carrots and mashed banana until fully incorporated, taking care not to overmix.
  4. Fill the muffin cups three-quarters full with batter and top each with 1 ½ teaspoons of pecan chips. Bake for 17 to 20 minutes until the muffins spring back when touched or a toothpick comes out clean.
  5. Cool the muffins in the pan for 2 to 3 minutes before transferring to a wire rack. Serve warm, and store completely cooled leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator.

Nutrition

Calories: 145kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 36mgSodium: 112mgFiber: 1gSugar: 11g

Notes

  • Sugar Update: You can reduce the granulated sugar amount by half (or reduce each by half), as suggested by several readers, with good results. I do recommend using both granulated and brown sugar for texture purposes. The original recipe is as written above.
  • Leftovers: Place any remaining muffins in an airtight container for up to 2 days, and then store them in the fridge for any longer past that. You can store them in the fridge right away, too.
  • 06/2025: Updated to serving size 12-14, depending on muffin tin size, not 16, after continuing to make them larger (resulting in fewer muffins) with success, but that increased the bake time by a few minutes.