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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.
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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.

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