Banana Carrot Muffins with Raisins — Moist Spiced Muffin Recipe

These kid-approved, healthy muffins are a tasty option for breakfast, school lunches, or a quick after-school snack. They’re simple to make, freeze well if you double the batch, and require only one bowl for easy cleanup.

I’m always looking for ways to sneak more vegetables into my kids’ meals. Fruit is easy, but vegetables can take a bit more creativity. These muffins are an easy solution: they’re portable, don’t need refrigeration, and work well for school, sports, or travel.

They’re mildly banana-flavored with grated carrot and raisins folded in for sweetness and texture. Because they’re nut-free and made with whole grain flours, they’re a family-friendly alternative to many pre-packaged snacks.

[h2 class=”wp-block-heading” id=”why-this-recipe-is-so-great”]Why This Recipe is so Great[/h2]

These muffins use everyday, wholesome ingredients and make a convenient, satisfying snack kids enjoy. They’re especially handy for busy mornings or packing lunches when time is short.

• High in fiber to help kids feel full longer.
• Quick, portable snack for busy days.
• Perfect addition to school lunches.
• Nut-free, safe for classrooms with nut allergies.
• Subtle banana flavor that even picky kids can like.
• Golden or regular raisins add sweetness and texture.
• One-bowl recipe for minimal cleanup.

[h2 class=”wp-block-heading” id=”ingredient-notes”]Ingredient Notes[/h2]

• Banana — Ripe or overripe bananas add natural sweetness and provide fiber and potassium.
• Carrot — An inexpensive, year-round vegetable that contributes vitamin A and fiber. One large carrot yields about 1 cup grated.
• Raisins — Provide natural sweetness and chew; golden raisins blend in visually if you want them to be less noticeable.
• Flour — This recipe uses white whole wheat flour and oat flour for a tender texture and whole-grain benefits. White whole wheat has the nutrition of whole wheat with a milder flavor.
• Milk — Use whatever milk you have on hand; milk adds protein, calcium, and vitamin D.
• Olive oil — Extra virgin olive oil supplies healthy fats and keeps the muffins moist.
• Egg — Adds structure and protein.

[h2 class=”wp-block-heading” id=”step-by-step-instructions”]Step-by-Step Instructions[/h2]

Below is a quick overview of the process. See the recipe card for the full ingredient list and exact measurements.

1. Grate one large carrot (about 1 cup) into a medium mixing bowl.
2. Add mashed overripe bananas and mix together.
3. Add remaining ingredients and stir until combined.
4. Divide batter among 12 lined muffin cups.
5. Bake 20–22 minutes, or until a toothpick comes out clean.

[h2 class=”wp-block-heading” id=”dietitian-tip”]Dietitian Tip[/h2]

If your kids are hesitant about raisins, start with golden raisins — they blend into the batter and are less noticeable.

[h2 class=”wp-block-heading” id=”expert-tips”]Expert Tips[/h2]

• Either golden or regular raisins work well.
• Grate the carrot by hand with a box grater or use a food processor to save time.
• One large carrot equals about one cup grated; small carrots may require two.

[h2 class=”wp-block-heading” id=”recipe-faqs”]Recipe FAQs[/h2]

[h2 class=”wp-block-heading” id=”related-recipes”]Related Recipes[/h2]

• Banana Blackberry Oatmeal Muffins
• Lemon Blueberry Muffins
• Banana Zucchini Muffins with Chocolate Chips
• Pumpkin Banana Bread Muffins

[h2 class=”wp-block-heading” id=”more-snack-ideas-for-kids”]More Snack Ideas for Kids

Did your kids enjoy these muffins? Leave a comment to share feedback and feel free to tag @carrots.and.cookies on Instagram with a photo. Enjoy!

📖 Recipe

Banana Carrot Muffins with Raisins

Kristi

These kid-favorite healthy muffins make a delicious addition to breakfast and school lunches or an easy after-school snack.

Prep Time: 7 mins

Cook Time: 20 mins

Servings: 12

Calories: 171 kcal

Equipment

• 1 Muffin tin (12 muffins)
• Hand-held grater or food processor
• Mixing bowl

Ingredients

• 1 carrot, scrubbed and ends removed (one large carrot yields about 1 cup grated)
• 2 bananas, small to medium and overripe
• 1 cup white whole wheat flour
• 3/4 cup oat flour
• 3/4 cup milk (used skim)
• 1/4 cup extra virgin olive oil
• 1/3 cup sugar (raw cane sugar suggested)
• 1 egg
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 ounces raisins (golden or regular)

Instructions

1. Preheat oven to 375°F (190°C).
2. Line a 12-cup muffin tin with liners.
3. Grate the carrot and place it in a medium mixing bowl.
4. Add the bananas and mash together until combined.
5. Add the remaining ingredients to the bowl, adding the raisins last.
6. Stir gently until ingredients are incorporated; batter will be slightly lumpy.
7. Divide the batter evenly among the muffin cups.
8. Bake 20–22 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool on a rack before storing or serving.

Notes

Use the “scoop and sweep” method to measure flour: spoon flour into the measuring cup, then level with a knife. Prep time includes grating the carrot by hand.

Nutrition

• Calories: 171 kcal
• Carbohydrates: 27 g
• Protein: 4 g
• Fat: 6 g
• Fiber: 2 g
• Sugar: 12 g
• Vitamin A: 916 IU
• Potassium: 191 mg

Tried this recipe? Let us know how it went!