Breakfast Muffins Recipe (Banana Carrot Muffins)

Ingredients

• 180 g (1 1/2 cups)white whole wheat flour or regular whole wheat flour, spooned and levelled
• 5 g (1 tsp)bicarbonate of soda
• 1/4 tspkosher salt
• 1/2 tspground cinnamon
• 80 ml (1/3 cup)melted coconut oil or light olive oil
• 120 ml (1/2 cup)maple syrup or honey
• 2 largeeggs
• 1 tspvanilla extract
• 240 ml (1 cup)unsweetened plain applesauce
• 180 g (3/4 cup)mashed ripe bananas
• 110 g (1 cup)peeled and grated carrots
• 40 g (1/4 cup)raisins
• al gusto (optional)coarse sugar, such as turbinado, for the tops

Instructions

1. 1

   Prepare the tin

   Heat the oven to 177°C (350°F). Coat a 12-cup muffin tin with cooking spray or line it with paper cases.

2. 2

   Mix the dry ingredients

   In a mixing bowl, whisk together the flour, bicarbonate of soda, salt and cinnamon.

3. 3

   Combine the batter

   In a separate bowl, whisk the coconut oil, maple syrup, eggs, vanilla, applesauce and mashed bananas. Add the dry mixture to the wet mixture in two additions, stirring with a large wooden spoon just until combined; a few lumps are fine. Fold in the carrots and raisins.

4. 4

   Bake the muffins

   Divide the batter evenly among the 12 muffin cups. If you like, sprinkle the tops with coarse sugar. Bake on the middle rack for 18–22 minutes, until golden on top and a toothpick inserted into a muffin comes out clean.

5. 5

   Cool and store

   Set the tin on a cooling rack to cool. Once cooled, keep the muffins covered at room temperature for up to 2 days, refrigerate for up to 4 days, or freeze for up to 3 months.

What are banana carrot muffins?

These are American-style breakfast muffins: individual, quick-baked cakes made to be easy to serve and carry. This version pairs whole wheat flour with banana, carrot and raisins for a soft crumb with fruit-and-spice flavour.

Applesauce and mashed banana add moisture, while maple syrup or honey sweetens the batter. The result is a muffin that works for breakfast, a lunchbox or a snack.

Nutrition and macros by portion

The nutrition label shows one serving as written: 187 calories, 3g protein, 29g carbs, 7g fat.

The flour, banana, applesauce, raisins and syrup contribute most of the carbohydrates, while the oil supplies much of the fat. Eggs provide some protein, with a smaller amount from the whole wheat flour. For a more balanced breakfast, serve a muffin with plain yoghurt or an egg.

Choose and measure the flour

Whole wheat flour: White whole wheat flour has a milder flavour, while regular whole wheat gives a more pronounced graininess. Spoon the flour into the measuring cup and level it rather than packing it down.

Dry mix: Whisk the flour with the bicarbonate of soda, salt and cinnamon before adding it to the wet ingredients. This helps distribute the raising agent and spice through the batter.

Keep the batter tender

Wet ingredients: Whisk the oil, syrup, eggs, vanilla, applesauce and banana until combined. The applesauce and banana bring moisture, so there’s no need to beat the mixture for a long time.

Mixing: Add the dry ingredients in two batches and stir only until no dry patches remain. A few small lumps are fine; overmixing can make the muffins firm.

Fold in the carrot and raisins

Carrots: Peel and grate them before measuring. Fine shreds distribute throughout the muffins and soften as they bake.

Raisins: Fold them in gently at the end so they stay evenly spread through the batter. Avoid stirring hard once they’re added.

Check for doneness

Oven: Bake the tin on the middle rack at 177°C (350°F) for 18–22 minutes. The tops should look golden when the muffins are ready.

Test: Insert a toothpick into a muffin near the centre of the tin. It should come out clean; if it has wet batter on it, bake a little longer and check again.

Serve and adapt

Topping: A light sprinkle of coarse sugar is optional and adds a crisp, sweet finish. The muffins are also good without it.

On the side: Pair one with plain yoghurt or a piece of fruit for a simple breakfast. For a more filling plate, add an egg or another savoury protein.

Recipe notes & tips

• Use ripe bananas with plenty of soft spots for easy mashing and good flavour.
• Measure the flour by spooning it into the cup before levelling.
• Let the melted coconut oil cool slightly before whisking it with the eggs.
• Use a large spoon to fold in the carrots and raisins without overmixing.
• Check the muffins at 18 minutes, as oven timing can vary.
• Cool the muffins in the tin on a rack before covering them for storage.

Variations

• Use honey: Replace the maple syrup with the same amount of honey.
• Choose olive oil: Use light olive oil instead of coconut oil for a more neutral texture.
• Add walnuts: Fold chopped walnuts into the batter along with the raisins.
• Leave out the raisins: Omit them for a less fruit-forward muffin.
• Change the topping: Use a small pinch of coarse sugar on each muffin, or leave the tops plain.

Common mistakes to avoid

• Packing the flour: This can make the muffins dense; spoon it into the cup and level it.
• Overmixing the batter: Too much stirring can make the crumb firm; stop when the ingredients are just combined.
• Adding carrots too early: Fold them in after mixing the wet and dry ingredients to avoid stirring the batter longer than needed.
• Filling unevenly: Uneven portions bake at different rates; divide the batter among all 12 cups as evenly as possible.
• Skipping the doneness test: A golden top alone may not mean the centre is baked; check with a toothpick.

How to store

Once completely cool, keep the muffins covered at room temperature for up to 2 days or refrigerate for up to 4 days. Freeze for up to 3 months, then thaw before serving; warm briefly if desired.

Frequently asked questions