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Paleo Banana Carrot Breakfast Muffins for Easy Healthy Mornings and Lunchboxes
Paleo Banana Carrot Breakfast Muffins are quick, healthy muffins made with coconut flour, banana, and carrots. Perfect for breakfast or lunchboxes, soft, naturally sweet, and ready fast.
Quick Honey-sweet carrot banana muffins with cinnamon
Why you will love and enjoy these Paleo Banana Carrot Breakfast Muffins
- Quick to mix and bake, perfect for busy mornings
- Naturally sweet with banana and honey, no refined sugar overload
- Lunchbox-friendly and still soft the next day
Paleo Banana Carrot Breakfast Muffins
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
- Diet: Paleo
Description
These are the kind of muffins you throw together when mornings feel rushed, but you still want something homemade. Soft, lightly sweet, and surprisingly filling, they’ve become a bit of a go-to in my kitchen.
Ingredients
- 4 small eggs or 3 large eggs
- 3 tbsp coconut flour, plus 1 to 2 tbsp extra if the batter is too thin
- 3 medium carrots, finely grated
- 2 tbsp honey, or 1 tbsp if you prefer less sweet
- 1 large banana, mashed well
- 1/4 tsp baking powder
- 1/2 to 1 tsp cinnamon, to taste
- A dash of salt
- 1 tbsp coconut oil, melted
- Optional: 2 to 3 tbsp chopped nuts for inside or on top
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Grease a 6-hole muffin tin lightly.
- In a blender or mixing bowl, add the 4 small eggs or 3 large eggs, 1 large mashed banana, 2 tbsp honey, and 1 tbsp melted coconut oil. Blend or mix until smooth.
- Add the 3 tbsp coconut flour, 1/4 tsp baking powder, 1/2 to 1 tsp cinnamon, and a pinch of salt. Blend again until fully combined.
- Stir in the 3 medium finely grated carrots. If the batter looks a bit runny, add 1 tbsp extra coconut flour at a time. It should be thick but scoopable.
- Fold in optional chopped nuts if using, or save them to sprinkle on top.
- Spoon the batter evenly into 6 muffin cups. Fill them almost to the top since these don’t rise a lot.
- Bake for 10 to 13 minutes, or until a skewer inserted in the centre comes out clean.
- Let them cool in the pan for a few minutes before removing. They firm up slightly as they sit.
- Store in an airtight container at room temperature for up to 3 days or refrigerate if your kitchen is warm.
Notes
Prepared, tried, and tested by Gail
Nutrition
- Serving Size: 1
- Calories: 150
- Sugar: 11 g
- Sodium: 86.3 mg
- Fat: 7.6 g
- Saturated Fat: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 17.3 g
- Fiber: 3.3 g
- Protein: 4.8 g
- Cholesterol: 94.2 mg
Paleo Banana Carrot Breakfast Muffins are a no-fuss option for busy mornings. Mix, bake, and you’re sorted.
Paleo Banana Carrot Breakfast Muffins are a practical choice for anyone who wants a quick, homemade option that doesn’t take much effort. They’re soft, lightly sweet, and easy to prepare ahead, making them perfect for busy mornings or packing into lunchboxes without worrying about them drying out.
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