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How to Make Healthy Carrot and Fruit Breakfast Muffins

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


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?

Cook Time

Prep timeCook timeReady inYields

25 min

30 min

55 min

12 - 16 muffins


  • 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


  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 ingredients 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.


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 a vegan egg substitute, such as flax eggs, instead.


Donna Hilbrandt (author) from Upstate New York on May 05, 2013:

Thanks, Peggy W. Enjoy!

Peggy Woods from Houston, Texas on May 05, 2013:

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.

Donna Hilbrandt (author) from Upstate New York on February 19, 2013:

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

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on February 18, 2013:

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

Voted up, useful and awesome.

Donna Hilbrandt (author) from Upstate New York on October 07, 2012:

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.

Mary Wickison from Brazil on October 07, 2012:

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.

Vespa Woolf from Peru, South America on October 07, 2012:

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

Donna Hilbrandt (author) from Upstate New York on October 07, 2012:

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 :)

Vespa Woolf from Peru, South America on October 07, 2012:

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.

Donna Hilbrandt (author) from Upstate New York on August 24, 2012:

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.

C E Clark from North Texas on August 24, 2012:

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!

Donna Hilbrandt (author) from Upstate New York on August 10, 2012:

Thanks, Rebecca. Enjoy!

Rebecca on August 10, 2012:

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!

Donna Hilbrandt (author) from Upstate New York on August 01, 2012:

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.

Deborah Brooks Langford from Brownsville,TX on July 31, 2012:

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


carol stanley from Arizona on July 19, 2012:

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.

Donna Hilbrandt (author) from Upstate New York on July 09, 2012:

Thanks, Nell Rose :)

Nell Rose from England on July 09, 2012:

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

Donna Hilbrandt (author) from Upstate New York on July 08, 2012:

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

Deborah Neyens from Iowa on July 05, 2012:

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

Mindy Bench from Oregon on July 05, 2012:

Yummy and good for us two thumbs up!

Donna Hilbrandt (author) from Upstate New York on July 03, 2012:

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. :)

jbrock2041 from Park City, UT on July 03, 2012:

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.

Donna Hilbrandt (author) from Upstate New York on July 02, 2012:

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!

Aurelio Locsin from Orange County, CA on July 01, 2012:

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

Donna Hilbrandt (author) from Upstate New York on July 01, 2012:


Martin Kloess from San Francisco on June 30, 2012:

Yes yes yes!

Milli from USA on June 30, 2012:

Wow! Looks delicious and healthy. Voted up!

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