Banana Carrot Muffins with Prunes

Breads and Muffins  |  Published Jan 16, 2021  |  Updated Jan 16, 2021  |  By Tawnie

banana carrot muffins freshly baked

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!

banana carrot muffins on parchment paper

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

ingredients to make muffins
  • 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*

steps to make banana muffins
  1. In a large bowl, combine the bananas, egg, oil, vanilla and brown sugar.
  2. In another bowl, whisk together the dry ingredients.
  3. Add the dry ingredients to the banana mixture.
  4. Add in the shredded carrots and diced prunes.
  5. Stir to combine.
  6. 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.
banana muffin on parchment paper

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or InstagramSign up for my email list, too!

banana carrot muffins on parchment paper
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Banana Carrot Muffins with Prunes

Banana Carrot Muffins are packed with ripe mashed bananas, shredded carrots, flaxseed and prunes! They are perfectly moist and made with wholesome ingredients.
5 from 1 review
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Servings: 12 muffins
Calories: 209kcal

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

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.
  • In a separate medium sized bowl, whisk the bananas, brown sugar, oil, vanilla, and egg until combined.
  • 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.
  • 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

This recipe can also make 6 large muffins. Adjust baking time to ~20-23 minutes. 
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1muffin | Calories: 209kcal | Carbohydrates: 35g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 157mg | Potassium: 310mg | Fiber: 4g | Sugar: 14g | Vitamin A: 2160IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg

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9 Comments
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4 years ago

I’ve never had a muffin with plum in it before, but you have me intrigued. Definitely will be giving these a try!

4 years ago

These look delicious! Muffins are my weakness. I’ll definitely have to try these out!

4 years ago

I bake muffins weekly for my kids for breakfast and afterschool snacks. And they LOVE sweet prunes. Adding this recipe to our muffin rotation

Such a perfect name for these perfect looking muffins!

6 years ago

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!)

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