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Freshly baked apple banana carrot muffins on a rustic plate, drizzled with honey and garnished with walnuts

Apple Banana Carrot Muffins

These apple banana carrot muffins combine healthy ingredients like shredded carrots, mashed banana, and applesauce for a moist, fiber-packed, easy muffin recipe with applesauce. Perfectly spiced and kid-approved!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins

Ingredients
  

  • 1 cup all-purpose flour or substitute white whole wheat flour
  • 1/2 cup white whole wheat flour
  • 1/4 cup flaxseed meal
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup shredded carrots from about 2 large carrots
  • 1 overripe spotty banana, mashed
  • 1/2 cup applesauce cinnamon applesauce recommended
  • 1/3 cup pure maple syrup
  • 1/4 cup unsweetened vanilla almond milk or milk of choice
  • 1/4 cup extra-virgin olive oil or melted coconut oil
  • 1 large egg at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped dates or raisins
  • 1/2 cup chopped walnuts or pecans
  • 3 tablespoons hemp hearts for added protein

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly spray them with nonstick cooking spray.
  • In a large bowl, combine the dry ingredients: all-purpose flour, white whole wheat flour, flaxseed meal, cinnamon, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the wet ingredients: shredded carrots, mashed banana, applesauce, maple syrup, almond milk, olive oil, egg, and vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients. Mix gently with a wooden spoon until just combined. Be careful not to overmix to keep the muffins tender.
  • Fold in your mix-ins, such as raisins and walnuts, for added texture and flavor.
  • Evenly divide the batter among the prepared muffin liners, filling each about 2/3 full.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should appear lightly golden.
  • Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for 1 day, or refrigerate for up to 5 days. To freeze, place in a freezer-safe bag for up to 3 months.