Carrot Banana Muffins

    30 minutes

    These mini muffins are a great way to get your little kids to eat their veggies. Brown sugar, bananas, pumpkin baby food, carrots and oat bran make these muffins great.

    241 people made this

    Serves: 24 

    • 130g butter, softened
    • 1/2 cup (70g) brown sugar, to taste
    • 2 large bananas, mashed
    • 130g pumpkin baby food
    • 2 carrots, grated
    • 2 eggs, beaten
    • 1 cup (125g) plain flour
    • 1/2 cup (45g) oat bran
    • 1 teaspoon bicarb soda
    • 1 teaspoon mixed spice
    • 1/2 teaspoon salt

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat an oven to 190 degrees C. Grease 24 mini muffin cups or 12 standard muffin cups.
    2. In a mixing bowl, beat together the butter and brown sugar until smooth. Mix in the mashed bananas, pumpkin baby food, carrots and eggs. Stir in the flour, oat bran, baking soda, mixed spice and salt until just combined. Spoon the batter equally into the prepared muffin cups.
    3. Bake in the preheated oven until a toothpick inserted into the centre comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store at room temperature for up to two days or freeze.

    Cook's Tip

    I always keep a supply in the freezer, my son loves them frozen especially when new teeth are coming in!

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    Reviews in English (238)


    Awesome! I did make a couple changes to make it even healthier still! I didn't have oat bran so I used ground flax seed. Instead of butter I used 1/4 cup vegetable oil, 1/4 cup vanilla yogart. 3 egg whites instead of 2 whole eggs. 1/2 cup whole wheat flour, 1/2 cup all purpose flour. I had to cook them a few minutes longer and they turned out moist and tasty!  -  16 Dec 2011  (Review from Allrecipes USA and Canada)


    Very good! This recipe made 24 mini and 7 regular sized muffins for me. I couldn't find oat bran in the store so I used oatmeal and it worked just fine.  -  16 Nov 2011  (Review from Allrecipes USA and Canada)


    We absolutely loved these muffins. So flavorful and moist! I made two small changes; I added one teaspoon of baking powder and added 1/2 cup of raisins that I "plumped up" in some unsweetened, hot chai before adding them to the batter. Out of the whole recipe, two muffins remain. Even my husband inhaled them!  -  17 Nov 2011  (Review from Allrecipes USA and Canada)