© 2013 Stacey Viera

Healthy Banana Carrot Muffins

Since January 2010, I’ve had a muffin recipe lying around that I pulled from Everyday Food magazine and tacked onto the fridge. I pulled it off of the apartment fridge door when we moved to a house and tacked the recipe onto our new fridge. And then I had a baby in June 2011. Who has time to bake with a newborn? So there sat the recipe, yellowing, collecting dust. Until now.

When you’re feeding a toddler, you find that certain things are almost always a hit, and muffins is one of them. Who doesn’t love a muffin, right? The title “healthy morning muffins” and the nutrient-rich ingredients like carrots, bananas, oats and raisins pulled me in, as some days, the kid just cannot be pleased, but I want him to enjoy something nutritious. And did I mention I’m pregnant with kid #2? Ay caramba!

toddler wants healthy muffins

This photo isn’t staged. Honest! He was really excited to eat a muffin.

This recipe is a lifesaver. The original is smaller, making only about a dozen muffins. So I retooled it a bit and after just two tries, I’m pleased with the results. I also added in some pumpkin/squash puree to boost nutrients and moisture.

healthy muffins

Healthy Banana Carrot Muffins


  • 11oz all-purpose flour
  • 4 1/2 oz brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon baking/pumpkin pie spice mix
  • 1 cup rolled oats
  • 1 cup raisins
  • 6 tablespoons canola oil
  • 2 Large eggs
  • 1/2 cup milk
  • 1 cup pumpkin and/or squash puree
  • 3 carrots (shredded)
  • 1 or 2 banana(s) (ripe)


Step 1
Preheat oven to 385 and spray muffin cups with baking spray.
Step 2
In large bowl - preferably attached to a stand mixer - measure out flour, brown sugar, baking soda, baking powder, spices, salt, oats and raisins. Stir to combine.
Step 3
Add canola oil, eggs, milk, pumpkin/squash puree, shredded carrots and banana(s).
Step 4
Fill cups about halfway to 3/4 full and bake about 17 minutes, depending on your oven. Top of muffins should feel springy.
Step 5
Store in the freezer in an airtight container and pull out as many as you need when you need to enjoy them!

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One Comment

  1. Posted April 6, 2013 at 9:32 pm | #

    I have 10 grand kids 6 and younger I definitely will have to try this one.
    Looks and sound delicious.

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This entry was written by Stacey Viera, posted on April 6, 2013 at 2:29 pm, filed under Carbohydrates, Fruits + Veggies, Raising Healthy Eaters, Recipes, Uncategorized and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post. Post a comment or leave a trackback: Trackback URL. View EXIF Data