Banana Carrot Muffins


I love snacking, especially when I can snack on something that satisfies my sweet tooth without putting on the pounds. These yummy, healthy banana carrot muffins are naturally moist and spongy that will tempt you to keep going back for seconds.

On my blog, I like to get out the ideas and let you make it and then experiment. I never knew bananas and carrots went so well together until I made this banana carrot muffins recipe. Cooking is so much fun because it allows you to create. As human beings, we naturally receive joy when we create something on our own. Cooking is one of the best ways to do this because you see your finished product relatively fast and, the best part, you get to eat it. Whenever I am stressed or overwhelmed, cooking is my best friend. It allows me to do something with my hands while my brain meditates a solution.


Not only does this recipe have bananas and carrots, but you also use a liquefied apple, aka you make apple sauce. This gives you fruit and vegetables. But make sure the bananas are ripe enough with a good amount of brown spots. The wheat flour provides you with whole grains and a touch of honey brings out the sweet that makes this treat truly delectable. I cut out the butter content and add in a heaping tablespoon of peanut butter. Peanut butter is a healthier fat and adds a unique taste. But check the label to make sure it does not have hydrogenated trans fat. The best and healthiest peanut butter is just roasted peanuts and salt.

I like to pour the batter into muffin tins because its easier to handle, less messy and a lot cuter :). But of course the same recipe can be made into bread pans as well.

I hope you enjoy the banana carrot muffins.


2 Eggs

1/2 Cup Honey

1/6 Cup Butter (melted)

1 Heaping Tbsp Peanut Butter

4 Ripe Bananas

Some Almond Milk

1/2 tsp Cinnamon

1/2 tsp Nutmeg

1 Cup Shredded Carrots

1 Cup Liquid Apple (blended with some almond milk)

2 Tbsp Vanilla

2 Cups Wheat Flour

1/2 tsp Salt

1 tsp Baking Soda


Preheat the oven to 375 degrees.

Crack 2 eggs into a medium size bowl and whip them good until very fluffy. Add in the honey and melted butter and whip again. Add in 1 heaping Tbsp of peanut butter

Mash up your bananas. Add a bit of almond milk to make it easier. Add in your cinnamon and nutmeg to bring out the flavors together. Put in bowl.

Shred up the carrots and add 1 cup into the bowl.

Cut up 1 apple and put in blender with some almond milk. Blend and place 1 cup of apple sauce into the bowl. Add in 2 Tbsp of vanilla.

Put all dry ingredients (flour, salt and baking soda) together in separate bowl and mix together. Slowly add-in dry ingredients with wet ingredients. Stir until mixed in, but not too much.

Butter and flour a 12 muffin capacity pan so the batter doesn’t stick.

Place pan into the oven for 30 minutes or until the muffins are bouncy and a knife comes out clean.

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