easy paleo recipe for banana-carrot muffins

Paleo Banana Carrot Breakfast Muffins

Did you skip breakfast today? There are a lot of studies out there that support the old axiom it’s the most important meal of the day…

Just one I saw recently from the University of Minnesota said that people who ate breakfast regularly have a significantly lower risk of obesity, high blood pressure and diabetes compared to those who usually skip the morning meal.

Well here’s an easy recipe that makes grabbing a delicious breakfast on-the-go a piece of cake – or muffin in this case.

I came up with these super-healthy breakfast muffins when I had a few leftover carrots from a round of cooking this weekend, and a couple of neglected bananas that were past their prime.

Together they made the perfect starter ingredients for these savory and slightly sweet paleo and gluten free breakfast muffins.

You can taste the healthiness of these in every moist, delicious bite. You get both protein (from the eggs inside) and lots of fiber in these babies, plus the awesome vitamins and minerals that are naturally packed into bananas and carrots.

Sweetened with just a little honey, I don’t think you can ask for a more satisfying breakfast muffin you can feel good about enjoying – and if you’re hungry enough, going for a second one. These taste so good, your kids will probably chow down on them.

This is a really easy recipe to whip up, and should make enough to last your family at least a few days.

My advice, don’t skip breakfast – or this recipe!

Give these paleo muffins a try and let me know what you think!

Paleo Banana Carrot Breakfast Muffins Recipe

Paleo Banana Carrot Breakfast Muffins Recipe

Ingredients

    Dry Ingredients:
  • 1 1/4 cup almond flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tbs cinnamon
  • 1/2 tsp allspice
  • Wet Ingredients:
  • 3 eggs - whisked
  • 2 bananas - mashed
  • 1/2 cup almond butter
  • 1/3 cup raw honey
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • Fold In:
  • 1 cup grated carrot
  • 1/2 cup chopped walnuts, pecans or raisins
  • Yields:
  • Makes 12-14 muffins

Instructions

  1. Preheat oven to 350-degrees F
  2. In a large mixing bowl, combine all dry ingredients above
  3. In a separate medium bowl, mix together all wet ingredients above
  4. Pour the wet ingredients into the dry ingredients bowl and mix well
  5. Fold grated carrots and the walnuts or pecans into batter
  6. Pour batter into muffin tin molds lined with paper or silicone cups – fill each cup about two-thirds full
  7. Bake 22-25 minutes, or until an inserted toothpick comes out clean
  8. Cool and enjoy!
http://paleonewbie.com/paleo-banana-carrot-breakfast-muffins/

54 replies
  1. Karene
    Karene says:

    Hi luv, luv this recipe. Moist, not too sweet and very light. I used dates instead of raisins and coconut butter instead of Almond butter. Topped with Cream Cheese sweetened with maple syrup with a dash of lemon juice, topped with flaked toasted coconut. Perfect. Thank you for sharing the recipe x

    Reply
  2. Margaret
    Margaret says:

    Trina,
    I posted before about how great the pancakes are…try adding chopped nuts for crunch and other fruit as well as the blueberries. Yum!
    Margaret

    Reply
  3. wendy
    wendy says:

    I’ve been making these delicious muffins for a few months now, and just want to report that they are consistently the #1 muffin (I make) that my 3 young children spontaneously request. They are such a huge hit with my whole family. :-)

    Reply
    • Trina B
      Trina B says:

      Hi Wendy, you made my day! Kids are the most honest critics. So it makes me happy your family enjoys the recipe. My husband loves them too! Thank you so much for letting me know. :)

      Reply
  4. Kelly Rooney
    Kelly Rooney says:

    Hi. I can’t wait to try this recipe. One small question, my hubby doesn’t tolerate huge amounts of coconut and I was wondering what amount of butter or ghee would you recommend for substituting the oil with? Also, @carolyn , perhaps your almond flour was different/coarser than the brand paleo newbie used designing the original recipe? If you’ve made your own almond meal perhaps that’s the issue. Also, paleo muffins won’t be exactly light and fluffy like a gluten rich one, but they are delicious and guilt free which makes up for it. Having said that, if anyone had a recipe to prove me wrong please share!
    Thanks for sharing your recipes Trina.

    Reply
    • Trina B
      Trina B says:

      Hi Kelly, thanks for your comments. :) I think the amounts for butter or ghee would be the same as the coconut oil. Let me know how it goes. It’s one of my hubby’s favorites, hope yours likes it too.

      Reply
      • Kelly Rooney
        Kelly Rooney says:

        Hi trina, I made them with the coconut oil and he didn’t have a problem with it so that worked out well. I tweaked it a little just because I don’t like carrot cake without pineapple lol. I only added one banana and sub’d it with about 1/2 cup of well drained crushed pineapple. Also, just because I’ve found with other paleo (non wheat flour) recipes that it rises better if you add a little vinegar to react with the bicarb, so I added 2 tsp of acv. They were THE BEST paleo muffin/cake that I’ve found. I truly believe the almond butter is the trick. There’s no eggy/dense middle like most of them. It’s light and fluffy! Like a real cake or muffin. So happy thanks to your ingenious recipe developing skills. A million thank you’d xx

        Reply
        • Trina B
          Trina B says:

          Hi Kelly! Wow, I love when people share ideas and pineapple is always a welcome addition to any recipe I’m making. I will try it! Sounds delish! Thank you so much for your taking a minute to share! love it! :)

          Reply
  5. aragtagstar
    aragtagstar says:

    These are delicious! I made them with pumpkin seeds. Next time I’m going to try replacing the bananas with pumpkin purée. And the version one person mentioned with applesauce too, of course :)

    Reply
  6. a starke
    a starke says:

    Just made these muffins this past weekend and the family LOVES THEM! I refrigerated them and the kids have been taking them as snacks to school. I also decided to use your base recipe and make these as pancakes by increasing the coconut oil, a few more eggs and lowering the flour content and YUM! Made them as a breakfast dinner and now have plenty as I froze the rest for another breakfast option. The kids cannot get enough of them! I just saw your hash that I will definitely be trying. THANK YOU!

    Reply
    • Trina B
      Trina B says:

      Oh my, Thank you! You’re the type of person that inspires me to do this crazy blogging thing every day. I love your idea of making them into a pancake! I’m going to try it this weekend. See, I learn so much form all of you. I would have never thought of the pancake thing myself. Thank you for sharing! :)

      Reply
  7. Carolyn
    Carolyn says:

    I made this today, it was a total disappointment! I personally think there isn’t enough flour, maybe 1-2 Tb coconut flour is needed, muffins were a complete mess & no matter how much I baked ‘em it was gooey & wet. I usually like your recipes but this was in my opinon needs work :-(

    Reply
    • Trina B
      Trina B says:

      Carolyn – so sorry your batch did not turn out! Many others have successfully made these without any problems – even my hubby managed to bake a batch on his own a few weeks ago and they turned out fine. I can’t imagine what went wrong with yours…but I hope you find some other recipes to enjoy here and thank you for your comment.

      Reply
  8. Margaret
    Margaret says:

    Trina, After trying about 7 paleo muffin recipes, I found and made this one today. VERY tasty, hearty…the best yet! Will triple the recipe next time! Can’t wait to try your other muffins and pancakes! Thanks so much…
    Margaret

    Reply
    • Trina B
      Trina B says:

      Margaret, what a great compliment. Thank you so much! My hubby would have to agree with you. It’s his new fav. Thank you for trying our recipe and I hope you enjoy more to come. :)

      Reply
  9. Anonymous
    Anonymous says:

    I made these today for a Paleo client. Wanted to change it up from the usual date loaf she likes. I hope she enjoys them as much as I did.

    Reply
  10. Jesse
    Jesse says:

    Do you think these would freeze and thaw well? It’s just me and the man and 14 muffins is more than a week’s worth of breakfast. I would love to make these ahead of time.

    Reply
    • Trina B
      Trina B says:

      Your hubby should be friends with mine. He did the same thing the first time I made them. Now I freeze half of them so they last longer. Haha! Thank you for commenting! :)

      Reply
  11. Denise
    Denise says:

    Hello! I made these muffins and they were great!! It yield 18 muffins and we ate them pretty fast, but if I manage to safe some next time, should I store it in the fridge? Thank you for the recipe, I’m having a hard time trying to figure out what to eat for breakfast since I’m getting a bit tired of eggs. I’ve been paleo for over a year now and was a bit tired of the same old recipes. I came across your website and it was a refreshment! Now I’m enthusiastic again, and having a good time making and eating new recipes. Awesome pictures and recipes :) Thank’s

    Reply
    • Trina B
      Trina B says:

      Hi Denise! I’m so excited we were able to offer you some good recipes! You can either put the muffins in the fridge or feel free to freeze them. I get what your saying about eggs. It can get old quick. Have you made our breakfast hash? I like to make it without adding any eggs and its awesome! I will be posting a new one with sausage and apples as well. And the apple cinnamon pancakes are the bomb! My favorite meal is breakfast, so hopefully I can help fill the void for you. If you have any suggestions for recipes, I am always open. Thanks for taking the time to comment! :)

      Reply
  12. Tashina
    Tashina says:

    Hi, I just stumbled across your page and these muffins look delicious. I’m going to make them for breakfast this morning. I was wondering if these are good to freeze for a period of time?

    Reply
  13. Jackie
    Jackie says:

    I can’t believe there aren’t more reviews for these! Just like all of the recipes from your blog that I’ve tried, these are AWESOME.I made these exactly as written, except for adding 1/4 cup raisins. I think I will add 1/2 cup next time. Did this in my stand mixer–first, mashed up the bananas by whipping the heck out of them, then added the eggs and gave those a couple of turns. Then, added the rest of the liquid to the mixer bowl. I combined the dry ingredients separately, mixed them up well, and slowly added them to the mixer on a low setting. Added the carrots, pecans and raisins on stir. I used a 1/4 cup measure to portion out the batter to my muffin tin and I got 16 muffins out of it. Next, I need to try your lemon pound cake! That one is calling my name…

    Reply
    • Trina B
      Trina B says:

      Jackie! Thank you so much! It means so much to me to get a review like yours! I like the recipe a lot too. I think some people my be afraid if the carrot banana combo, but it works! As for the pound cake, some people have told me they are having problems. I tested the recipe twice, but am going to retest this weekend. Hold off if you don’t mind. I want it to come out perfect for everyone! Thank you so much for your comments! :)

      Reply

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