Carrot Cake Muffins with Banana

Make carrot cake muffins over the weekend and enjoy them all week long! Perfect finger food for busy mornings and such a great way to get the nutrients from carrots into bodies.

About the recipe

– Butter – Flour – Brown sugar – Sugar – Vanilla – Eggs


– Milk – Baking soda – Cinnamon – Salt – Carrots – Bananas

Preheat oven to 350°F. Line a muffin tin with liners.  In a small bowl, make the crumble. Combine 2 tbsp butter, 1/2 cup flour and 1/2 cup brown sugar. Mix with a fork until crumbly.

Step 1

Cream together the butter, sugar and vanilla using an electric hand mixer. Add the eggs and milk. Mix until combined.

Step 2

Combine flour, baking soda, cinnamon and salt and mix well. Gradually add to the butter mixture until combined. Fold in the mashed banana and shredded carrots.

Step 3

Pour into the prepared muffin tins, filling each 3/4 of the way full. Sprinkle the crumble mixture over the tops.

Step 4

Bake in the preheated oven for 22 minutes, or until a toothpick inserted into the center comes out clean.

Step 5

Serve warm!


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