Banana Carrot Mini Muffins

4.34 from 3 votes

These soft, naturally sweet mini muffins are packed with mashed banana and carrot—perfect for toddlers who love finger foods. They’re freezer-friendly, great for breakfast or snacks, and easy to mix in one bowl. No refined sugar, just wholesome ingredients that taste like a treat.

Prep Time10

Cook Time13

Course: Side Dish

Cuisine: American

Keyword: Banana, Carrot, Muffin

Servings:

Ingredients

3 bananas mashed
1/2 cup carrot puree either puree steamed carrot, or use carrot baby food
2 eggs
1 tsp vanilla
1 cup all purpose flour
2 tsp baking powder
optional chocolate chips for added sweetness

US - Metric

Instructions

Preheat your oven to 350°F (175°C) and grease with non-stick cooking spray.
In a large mixing bowl, combine the mashed bananas, carrot puree, eggs, and vanilla extract. Mix until well combined.Gradually add the flour and baking powder to the wet ingredients, stirring until just combined.
Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
Bake the muffins in the preheated oven for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Make sure to use very ripe bananas for natural sweetness and soft texture.

These muffins are great for breakfast, snacks, or lunchboxes and can be frozen for easy future meals.

Feel free to add a few mini chocolate chips or raisins for older toddlers or picky eaters.

Nutrition