These kid-favorite healthy muffins make a delicious addition to breakfast and school lunches or can be served as an easy after school snack! This recipe is easily doubled so you can make enough to freeze! Oh, and it you only need one bowl!
I'm always on a mission to find ways to increase my kids' intake of vegetables. Fruit is pretty easy to get in but, veggies... well, sometimes I've got to be a little creative.
Muffins are great because they can they are easy to eat and don't need to be refrigerated. This makes them perfect for lunches and snacks, whether for school, sports, or when traveling.
about this recipe
These tasty muffins are made with wholesome ingredients that are easy to find year round and they are a fantastic alternative to pre-packaged snacks! So, whether you've got a teenager that wants to head out the door with 'no time' for breakfast, a middle schooler who is hungry all the time, or an elementary school aged child who can still pack snacks to eat in the classroom, these muffins are for you!
- High in fiber so kids feel full longer.
- Easy on the go snack.
- Delicious and healthy addition to school lunches.
- Nut-free, so kids with nut allergies can enjoy them, too!
- Subtle banana flavor. Even my daughter who does not care for bananas gave her approval!
- Golden raisins blend right in. They add a touch of sweetness and texture to these muffins.
- Just one bowl - clean up is a breeze!
- Banana Bananas are full of fiber and potassium. They also serve as a fabulous sweetener, especially over-ripe bananas
- Carrot Carrots are an affordable vegetable that are easy to find year round. They are a good source of vitamin A (beta carotene) and fiber.
- Raisins Raisins are rich in vitamins, minerals, and fiber. I used golden raisins to make these when photographing the muffins because they blend in with with the other ingredients and because that's how I first introduced these muffins to my kids. Now, I can use either kind of raisin and they will still love them.
- Flour White whole wheat flour and oat flour are used to provide the perfect consistency and flavor. Both are made from whole grains, which means they are excellent sources of fiber. White whole wheat flour is unbleached; it has the same nutritional value as whole wheat flour, but because of the variety of wheat used to make it, white whole wheat flour has a milder flavor, a lighter color, and a softer texture. I use King Arthur brand white whole wheat flour.
- Milk I use skim milk, but use whatever milk you have on hand. Milk contains protein, calcium, and vitamin D.
- Extra virgin olive oil Contains healthy fats.
- Egg Added for structure. Source of protein.
- Baking powder and baking soda For leavening
- Salt For flavor and to help activate the baking soda.
- Cinnamon Just enough cinnamon is added for flavor.
- Vanilla Added to enhance the flavor from cinnamon.
Here's a quick overview of the steps to make these muffins. For the full list of ingredients and instructions, scroll down to the recipe.
- Grate one large carrot and place grated carrot (about one cup) in a medium mixing bowl.
- Add overripe bananas to the bowl and mash them together.
- Add all other ingredients to the bowl. Mix well.
- Divide batter evenly in a lined muffin tin (12 muffins).
- Bake for 20 minutes or until a toothpick comes out clean.
expert tips and FAQs
- Either regular or golden raisins can be used in this recipe.
- If your kids don't always accept foods with raisins, consider using golden raisins the first time you make these.
- Grate the carrot either by hand using a box grater or use a food processer if you have one.
- One large carrot grated makes about one cup. If you are using small or medium sized carrots, grate at least two carrots, or one cups worth of grated carrot.
It depends! It depends on how one defines 'healthy' as well as what other ingredients are used to make the muffins. Because this recipe uses whole grain flours, olive oil instead of butter, incorporates fruits (bananas and raisins) and a veggie (carrots), AND kids enjoy them, it meets my definition of healthy!
Let the muffins cool completely. Then, place them in an air tight container or resealable plastic bag. They should be eaten within 2-3 days if they are stored at room temperature.
Banana Carrot Muffins with Raisins
- Muffin tin (12 muffins)
- Hand held grater or food processor
- 1 carrot Scrubbed well, ends removed. If using smaller carrots, you will need two. One large carrot makes about one cup of grated carrot pieces.
- 2 bananas small to medium sized and overripe
- 1 cup white whole wheat flour I used King Arthur brand
- ¾ cup oat flour
- ¾ cup milk I used skim milk
- ¼ cup olive oil extra virgin
- ⅓ cup sugar I use raw cane sugar
- 1 egg
- 1 tsp vanilla
- ½ tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 ounces raisins Either golden or regular raisins
- Preheat oven to 375° Fahrenheit.
- Line the muffin tin (12 muffins).
- Grate the carrot and place in a medium sized mixing bowl.
- Add banana to the carrots and mash well. I like to use a meat or potato masher for this step.
- Add all other ingredients to the mixing bowl; add the raisins last.
- Mix just until all ingredients are incorporated. There will be lumps.
- Divide batter evenly.
- Bake for 20-22 minutes, or until a toothpick comes out clean.