Banana Apple Carrot Muffins Recipe – Easy Whole Wheat Bake

Last Updated on 4 months by Neha Deshmukh

Banana Apple Carrot Muffins Recipe – Easy Whole Wheat Bake

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, healthy-ish bake that the whole family will enjoy. These Banana Apple Carrot Muffins are exactly that. I first made these when my little one started preschool, needing something easy for lunchboxes, and they’ve been a staple ever since! They’re wonderfully moist, subtly sweet, and packed with goodness. Plus, they’re super adaptable – perfect for using up those ripe bananas!

Why You’ll Love This Recipe

These aren’t your average muffins. They strike a lovely balance between wholesome and delicious. They’re perfect for a quick breakfast, a satisfying snack, or even a little treat with your evening chai. Honestly, what’s not to love about a muffin that feels good to eat? They’re also incredibly easy to whip up – even on a busy weeknight.

Ingredients

Here’s what you’ll need to make these delightful muffins:

• 1 large apple, peeled and grated/chopped (about 1 cup)
• 1 medium ripe banana, mashed (about 1/2 cup)
• 1 large carrot, peeled and grated (about 1 cup)
• 1/2 cup all-purpose flour (about 60g)
• 1/2 cup wholewheat flour (about 60g)
• 1/4 cup oats flour (about 30g)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/4 tsp cinnamon powder (optional, but recommended!)
• 1/4 cup brown sugar (about 50g)
• 1/4 cup melted butter or oil (about 60ml)
• 1/4 cup milk (about 60ml)
• 1 large egg, room temperature

Ingredient Notes

Let’s talk ingredients! Using a mix of flours – all-purpose, whole wheat, and oats flour – gives these muffins a lovely texture and a boost of nutrients. Whole wheat flour adds a slightly nutty flavour and extra fibre, which keeps you feeling fuller for longer. Oats flour contributes to a wonderfully soft crumb.

Don’t be shy with the fruits and veggies! The combination of banana, apple, and carrot is a classic for a reason. It adds natural sweetness and moisture, meaning you can often reduce the amount of added sugar.

And cinnamon? Oh, cinnamon! It just makes these muffins. In North India, we often add a pinch of cardamom too, for a warmer, more aromatic flavour. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 180°C (350°F). Line a 12-cup muffin pan with liners. This makes cleanup a breeze!
2. In a large bowl, sift together the all-purpose flour, whole wheat flour, oats flour, baking powder, baking soda, and salt. Sifting ensures everything is nicely combined and prevents lumps.
3. In a separate bowl, beat the egg and brown sugar together until light and fluffy. This takes a couple of minutes, but it’s worth it for a tender muffin. Now, add the mashed banana, grated apple, grated carrot, melted butter (or oil), milk, vanilla extract, and cinnamon (if using). Give it a good mix until everything is well combined.
4. Gently fold the wet ingredients into the dry ingredients. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in tough muffins. We want light and fluffy, remember?
5. Divide the batter evenly among the prepared muffin cups. I like to use an ice cream scoop for this – it ensures each muffin is the same size.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them – ovens vary!
7. Remove the muffins from the pan and let them cool on a wire rack. They’re best enjoyed warm, but they’re delicious at room temperature too.

Expert Tips

• Don’t overmix the batter! Seriously, this is the key to tender muffins.
• Use room temperature ingredients. They combine more easily and create a better texture.
• Grate the apple and carrot finely. This ensures they distribute evenly throughout the muffins and don’t create large chunks.

Variations

• Vegan Adaptation: Substitute the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes). Use plant-based milk and oil instead of butter.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. Make sure it contains xanthan gum for binding.
• Spice Level Adjustment: If you’re a cinnamon lover, feel free to add up to 1/2 tsp. Or, try adding a pinch of nutmeg or cardamom for a different flavour profile. My friend, Priya, swears by adding a tiny bit of ginger!
• Festival Adaptations: These are fantastic in breakfast or snack boxes for festivals like Diwali or Raksha Bandhan. They’re a healthier alternative to some of the richer sweets.

Serving Suggestions

These muffins are wonderful on their own, but they’re even better with a dollop of yogurt or a smear of cream cheese. A cup of masala chai is the perfect accompaniment, of course!

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days.

FAQs

Are these muffins suitable for kids’ lunchboxes?

Absolutely! They’re a healthy and delicious option.

Can I use overripe bananas in this recipe?

Yes, please do! Overripe bananas are even sweeter and easier to mash.

Can I substitute the apple with another fruit?

You can! Pear or peach would work well.

What is the best way to store leftover muffins to keep them fresh?

An airtight container at room temperature is best.

Can I freeze these muffins for later?

Yes! Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They’ll keep for up to 2 months. Just thaw them at room temperature before enjoying.