Carrot Banana Muffins


This is another great nutrient dense muffin recipe. These carrot banana muffins contain about 180 kcal, 5 grams of protein, and 3 grams of fibre. They are perfect for a breakfast on the go or a snack before a workout. What I really like about them (besides the fact that they contain a two different fruits and a vegetable) is that a lot of the sweetness comes naturally from the raisins,  bananas, and carrots. To maximize the natural sweetness use very ripe bananas or defrosted, frozen bananas and flavourful carrots. ________________________________________________________________________________________

Carrot Banana Muffins

Makes about 1 1/2 dozen muffins


1 cup raisins

1 1/4 cup whole-wheat flour

3/4 cup all-purpose flour

1 cup rolled oats

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

2 tsp ground cinnamon

1/4 tsp ground allspice

2 large eggs

2/3 cup packed brown sugar

1 cup mashed bananas, (2 medium bananas)

1/2 cup skim milk

1/4 cup canola oil

1 tsp vanilla extract

2 cups shredded carrots, (4 medium carrots)

1/3 cup chopped walnuts


  1. Preheat oven to 400°F. Coat 18 standard-size muffin cups with cooking spray.
  2. Place raisins in a small bowl and cover with hot water; let soak for 5 minutes. Drain and set aside.
  3. Whisk whole-wheat flour, all-purpose flour, oats, baking powder, baking soda, salt, cinnamon and allspice in a large mixing bowl.
  4. Beat eggs in a medium bowl until frothy. Add brown sugar and whisk until it has dissolved. Mix in bananas, milk, oil and vanilla.
  5. Make a well in the center of the dry ingredients. Add the wet ingredients; stir until just combined. Gently stir in carrots and the drained raisins. Scoop the batter into the prepared pan and sprinkle with nuts.
  6. Bake about 15 to 20 minutes. Let cool in the pan for 5 minutes.

Recipe adapted from:



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