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Healthy Carrot and Fruit Breakfast Muffins

Updated on May 20, 2017
donnah75 profile image

I am a high school English teacher who is passionate about writing, theater, directing and enjoying a positive life with family and friends.

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It is extremely hot outside, and I am baking. Crazy? Slightly. However, I didn't use up all the brown bananas the other day when I made my whole wheat banana pancakes, and the last brown banana needed to go. Knowing that I will be starting to teach summer school in another week, I will freeze these for the days that I want to sleep in a few extra minutes and have a grab and go breakfast. Well, I will freeze them if they make it that far.

Adapted from a zuchinni bread recipe I found on Yasmeen Health Nut's blog, these delicious muffins are packed with fruits and veggies. You can add nuts if you like them. I would have added walnuts if I had any in the kitchen. If you don't fancy muffins, you can bake this in a cake or bread pan as well. It makes an excellent quick bread or "snacking" cake. You will need to adjust the baking time if you use a different vessel. Bake until a toothpick comes out clean.

What do you think?

4.8 stars from 5 ratings of Healthy Carrot and Fruit Breakfast Muffins

Cook Time

Prep time: 25 min
Cook time: 30 min
Ready in: 55 min
Yields: 12 - 16 muffins

Ingredients

  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/2 cup vegetable oil, (any kind you like: canola, grapeseed, olive, etc.)
  • 1/2 cup brown sugar
  • 1 banana, pureed
  • 1 apple, grated
  • 4 (about 1 1/2 cups) carrots, grated
  • 3/4 cup raisins

Instructions

  1. In a large bowl, whisk together all of the dry ingredients. (All purpose flour through salt on the list above.)
  2. In a seperate bowl, mix the eggs, oil and brown sugar, using an electric mixer. Add in a mashed up banana and continue mixing until the banana is completely pureed.
  3. Add the wet to the dry ingredients and mix. The batter will be thick, but don't panic. Use a spoon, as the thick mixture will be too much for your whisk.
  4. Fold in the grated apple, along with any juice, and the grated carrot. The addition of these ingredients should moisten up the batter quite a bit, but it will still be quite thick.
  5. Fold in the raisins.
  6. Line a muffin pan with muffin liners, or spray it with cooking spray. Fill each muffin cup just over 3/4. Fill them to the top for bigger muffins.
  7. Bake in a 350 degree oven for 25 - 30 minutes. Remove muffins to a cooling rack immediately after you remove them from the oven.
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Variations

Update: Maybe it is the heat, but we had yet more brown bananas. The other day, I made a vegetable juice with my juicer using carrots, apples, and a parsnip. I took the pulp that was left behind and put it in the freezer with the thought that I would use it to make more muffins. Here are the changes that I made.

  • I added 2 bananas instead of one. I figured this would create more moisture.
  • I added about a cup and half of vegetable pulp, although I could have added more.
  • I also added a 1/2 teaspoon of vanilla, just because it sounded like a good idea.
  • I did not add the fresh carrots or grated apple in the recipe above.

This was a great way to use the left over pulp after juicing, and the muffins came out beautifully.

For a vegan version of this recipe, leave out the eggs and use an vegan egg substitute, such as flax eggs, instead.

Comments

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    • livingpah2004 profile image

      Milli 4 years ago from USA

      Wow! Looks delicious and healthy. Voted up!

    • Mhatter99 profile image

      Martin Kloess 4 years ago from San Francisco

      Yes yes yes!

    • donnah75 profile image
      Author

      Donna Hilbrandt 4 years ago from Upstate New York

      Thanks!

    • alocsin profile image

      alocsin 4 years ago from Orange County, CA

      Sounds delicious and I wonder if this counts as a fruit and vegetable serving ;) Voting this Up and Useful.

    • donnah75 profile image
      Author

      Donna Hilbrandt 4 years ago from Upstate New York

      Alocsin: Maybe. It has a ton of fruit and veg incorporated. If school can consider pizza a veg because of the tomato sauce, I think this counts too!

    • jbrock2041 profile image

      jbrock2041 4 years ago from Park City, UT

      Sounds yummy! I love all the pictures that accommodate your recipe. Muffins are always a little tricky when it comes to the health content so I am always happy to find ones that fit into a healthy lifestyle. Thanks for sharing.

    • donnah75 profile image
      Author

      Donna Hilbrandt 4 years ago from Upstate New York

      Thanks, jbrock! I like them, so I try to make them count on the healthy side when I do eat them. I am happy to report that the majority made it to the freezer for summer school day breakfasts. :)

    • mindyjgirl profile image

      Mindy 4 years ago from Cottage Grove, Oregon

      Yummy and good for us two thumbs up!

    • DeborahNeyens profile image

      Deborah Neyens 4 years ago from Iowa

      These look great! I'll have to try them. Thanks for sharing your recipe.

    • donnah75 profile image
      Author

      Donna Hilbrandt 4 years ago from Upstate New York

      I have updated with a variation that uses the vegetable and fruit pulp from the juicer. Enjoy!

    • Nell Rose profile image

      Nell Rose 4 years ago from England

      These sound delicious, I love adding carrots to so many things, lots of people don't realise just how sweet they are when they are grated up, I use them in cheese sandwiches, yum! lol! the muffins do look delicious though, thanks for the great idea, voted up! cheers nell

    • donnah75 profile image
      Author

      Donna Hilbrandt 4 years ago from Upstate New York

      Thanks, Nell Rose :)

    • carol7777 profile image

      carol stanley 4 years ago from Arizona

      I was attracted to these muffins with all the healthy ingredients, and I know carrots add a lot to the moistness and taste. This is worth trying.

    • Deborah Brooks profile image

      Deborah Brooks Langford 4 years ago from Brownsville,TX

      great recipe.. I love zucchini bread.. so this recipe you can use carrots? I am trying it.. I am sharing this on Facebook on the cooking page

      Debbie

    • donnah75 profile image
      Author

      Donna Hilbrandt 4 years ago from Upstate New York

      Thank you, Carol and Deborah. Thanks for sharing :)

      Yes, I have found that the recipe is forgiving. I have made it with zucchini as well. I also increased the apples to two once, and just decreased the amount of veg I added to balance it out. That was awesome too.

    • Rebecca2904 profile image

      Rebecca 4 years ago

      This sounds delicious! I will definitely be trying this at some point! Carrot cakes (and muffins!) are my absolute favourite, so it's always good to get more recipes on how to make them!

    • donnah75 profile image
      Author

      Donna Hilbrandt 4 years ago from Upstate New York

      Thanks, Rebecca. Enjoy!

    • Au fait profile image

      C E Clark 4 years ago from North Texas

      This recipe sounds like exactly what I've been looking for. A make ahead breakfast that will be quick and easy before heading off to work and nutritious and actually good for me too! Normally I have cereal, but that requires milk and sugar, and I end up eating a lot of sugar to wash it down. With this recipe a half cup of sugar will be spread over several servings instead of just 3 or 4.

      I like the idea of using a cake pan too, instead of a muffin pan, because I'm not into fussing. I like things that are quick, which is why I usually make pan cookies (brownies, etc.) instead of cookies. No patience or time to mess with making individual items.

      Great recipe, gave you a star, voted you up and useful and awesome, and will share with my followers!

    • donnah75 profile image
      Author

      Donna Hilbrandt 4 years ago from Upstate New York

      Au fait: You can also make a quick bread, if I didn't already note that. Thanks for reading and sharing. I hope you enjoy the recipe.

    • vespawoolf profile image

      vespawoolf 4 years ago from Peru, South America

      I'm always in the market for a new muffin recipe, and yours sounds fabulous! I like that it's full of veggies and fruit and a cup of whole wheat flour, to boot. Thanks so much! I look forward to trying it soon.

    • donnah75 profile image
      Author

      Donna Hilbrandt 4 years ago from Upstate New York

      Thanks vespawoolf. I think I am going to make your pita recipe tonight or tomorrow. So glad to have people here on hubpages to share recipes with :)

    • vespawoolf profile image

      vespawoolf 4 years ago from Peru, South America

      Yes, it is fun to swap recipes. I think I have better success with HP recipes than the ones I find on other sites! : )

    • Blond Logic profile image

      Mary Wickison 4 years ago from Brazil

      What a great idea to use the pulp from the juicer. I always hate throwing it away or giving it to the chickens. I will start keeping it in the freezer and popping it into my muffins. Thanks for the tip.

    • donnah75 profile image
      Author

      Donna Hilbrandt 4 years ago from Upstate New York

      Thanks, Blond Logic. I also hate to throw away the veggie pulp from the juicer. If I think of more ways to use it, I will share. Thanks for the read.

    • rajan jolly profile image

      Rajan Singh Jolly 4 years ago from From Mumbai, presently in Jalandhar,INDIA.

      Donna these muffins looks very delicious. Great idea to use all that healthy pulp.

      Voted up, useful and awesome.

    • donnah75 profile image
      Author

      Donna Hilbrandt 4 years ago from Upstate New York

      Thanks, rajan. I hate throwing out the pulp from the juicer, so I like to use it in creative ways.

    • Peggy W profile image

      Peggy Woods 4 years ago from Houston, Texas

      I like incorporating healthy things into muffins. I often start with bran cereal...not the flaked kind...and then add various fruits...fresh and dried and nuts. Will add some carrots the next time! Your muffins sound great! Up, interesting and useful votes.

    • donnah75 profile image
      Author

      Donna Hilbrandt 4 years ago from Upstate New York

      Thanks, Peggy W. Enjoy!

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