Banana Carrot Muffins with Prunes
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Banana Carrot Muffins are soft, fluffy and great for a grab-and-go breakfast option.
I love having one with some fresh fruit and yogurt for a more balanced and satisfying breakfast but they also make for a great snack with some peanut butter too!
These banana carrot muffins are a great recipe to make when you have those ripe bananas sitting on your counter and you’re not sure what to make with them!
Of course, banana bread is always a great option but sometimes making muffins is just easier!
These Banana Carrot Muffins are:
- Easy to make
- Great for kids and adults
- Packed with wholesome ingredients
- Great way to use up ripe bananas
- DELICIOUS
- Moist, soft and fluffy
- Freezer friendly
Ingredients you will need
(For the full recipe, scroll down to the recipe card below)
- Flour: I usually make this recipe with regular All-Purpose flour, but you can also use a whole wheat flour for a boost of fiber if you prefer.
- Flaxseed: for fiber and omega 3 fatty acids
- Brown sugar: For a touch of sweetness! Dark brown sugar gives these muffins a rich molasses flavor.
- Carrots: Because Carrot Banana Muffins! Grate the carrots using a box grater.
- Ripe bananas: make sure the bananas are ripe, and not green for this recipe.
- Prunes (dried plums): I love these little bite sized nutrition powerhouses. They’re rich in fiber and also contain B vitamins, potassium, magnesium, and antioxidants which all promote good health.
Step by Step Directions
*Scroll down to the recipe card for the full directions*
- In a large bowl, combine the bananas, egg, oil, vanilla and brown sugar.
- In another bowl, whisk together the dry ingredients.
- Add the dry ingredients to the banana mixture.
- Add in the shredded carrots and diced prunes.
- Stir to combine.
- Scoop into prepared muffin tin and bake 14-15 minutes.
Tips and Substitutions
- Substitute the oil for a full fat yogurt if desired.
- Shred your own carrots: I recommend to grate the carrots using a box grater/ cheese grater
- Great snack for toddlers!
- Substitute the prunes the raisins if you prefer.
- Store cooled muffins in an air-tight container or freeze for up to 3 months.
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Banana Carrot Muffins with Prunes
Ingredients
- 1 1/2 cups all-purpose flour ((can also sub for whole wheat flour))
- 3 Tbsp. ground flax seed meal
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. cinnamon
- 1/4 tsp. salt
- 1/4 cup canola oil (or vegetable oil)
- 1 large egg
- 3 medium bananas, ripe, mashed
- 1 tsp. vanilla extract
- 1/4 cup dark brown sugar
- 2 large carrots, peeled and shredded (~ 1 cup)
- 1 cup dried plums (prunes), pitted and quartered
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 400°F. Spray a 12 count cupcake tin with nonstick baking spray and set aside.
- In a large bowl whisk the flour, flaxseed, baking powder, baking soda, cinnamon, and salt.1 1/2 cups all-purpose flour, 3 Tbsp. ground flax seed meal, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/4 tsp. cinnamon, 1/4 tsp. salt
- In a separate medium sized bowl, whisk the bananas, brown sugar, oil, vanilla, and egg until combined.1/4 cup canola oil (or vegetable oil), 1 large egg, 3 medium bananas, ripe, mashed, 1/4 cup dark brown sugar, 1 tsp. vanilla extract
- Add banana mixture to the dry ingredients. Add in the carrots and the prunes and fold until all ingredients are combined and no more flour pockets remain.2 large carrots, peeled and shredded (~ 1 cup), 1 cup dried plums (prunes), pitted and quartered
- Spoon the batter into the prepared muffin pan. Bake for 14-15 minutes, or until toothpick inserted into the center of the muffin comes out clean. Remove the muffins from the oven, and serve warm!
Video
Notes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
I wasn’t expecting this to go down well with my husband or son as the recipe was so healthy. But they both independently and unusually said how much they liked them. Evidenced by the whole lot disappearing so quickly.
I added almond slivers and today instead will remake them with walnut pieces too.
I only had two Bananas but this recipe worked very well.
I am so happy they turned out to be a hit! Your additions sound amazing, too, thank you!
Yum, yum! I did quite a few substitutions based on preference and audience (toddler and baby), but I think the recipe would be great as is. These are a new favorite!
To make these baby-friendly, I didn’t add salt or the 1/4 cup brown sugar. I used 3 black bananas, 2 small shredded carrots, 1 small shredded granny apple, and 1/4 cup apple sauce. I chopped the prunes very small in a food processor. I also zested an orange and and squeezed about 1 teaspoon of orange juice in. Finally, I increased cinnamon to 1/2 tsp and added 1/8 tsp of ground ginger. I used whole wheat flour for this recipe.
I’ve never had a muffin with plum in it before, but you have me intrigued. Definitely will be giving these a try!
Thank you Kelli! Adds a nice flavor I think:)
These look delicious! Muffins are my weakness. I’ll definitely have to try these out!
Thank you! Hope you like them 🙂
I bake muffins weekly for my kids for breakfast and afterschool snacks. And they LOVE sweet prunes. Adding this recipe to our muffin rotation
Yay! Hope they like this recipe! 🙂
Such a perfect name for these perfect looking muffins!
I never get tired of muffins recipes as my 8 year old loves to make them with me and I always freeze the extras for lunches or after school snacks (or quickie weekday breakfasts!)
Freezing them is a great idea! 🙂