Easy Banana and Carrot Muffins For Baby Led Weaning
Table of Contents Show
If there's one recipe I always come back to when I need a healthy snack that everyone will enjoy, it's these Banana and Carrot Muffins. They are incredibly soft, naturally sweetened with ripe banana and packed with grated carrot for an extra boost of goodness without tasting overly "vegetable-like." They're one of those recipes that disappear quickly in our house because they're just as popular with toddlers and adults as they are with babies.
These muffins are perfect for baby-led weaning from 6 months, as they're easy to hold, wonderfully soft and contain no refined sugar. I also love making a double batch because they freeze beautifully, giving me a healthy breakfast or snack that's ready whenever I need it. Whether you're looking for a nutritious first muffin for your baby or a wholesome lunchbox bake, this recipe is one you'll make again and again.
Is This Recipe Right for Your Baby?
- Suitability: Suitable from 6 months+ for baby-led weaning. These naturally sweet banana and carrot muffins have a wonderfully soft texture that is easy for little hands to hold and gum, making them an ideal first muffin for babies learning to self-feed.
- Dietary Tags: Vegetarian | Nut-Free | Refined Sugar-Free | Naturally Sweetened | Freezer-Friendly
- Time & Yield: 10 minutes prep + 20–25 minutes bake | Makes 10–12 muffins | Perfect for meal prep and lunchboxes
- Storage: Store in an airtight container for up to 3 days or refrigerate for up to 5 days. Freeze for up to 3 months. Defrost overnight at room temperature or in the fridge before serving.
Banana Carrot Muffins
Banana and carrot muffins for baby led weaning are an excellent choice for baby-led weaning as they provide a delicious and nutritious option for little ones exploring solid foods, they are a great breakfast option too.
These healthy baby muffins are naturally sweetened by the bananas, eliminating the need for added sugar, making them a healthy choice for babies.
The combination of bananas and carrots offers a good mix of vitamins and minerals, supporting the baby's growth and development.
The healthy banana carrot muffins soft texture is perfect for babies to grasp and nibble on, encouraging self-feeding and fine motor skill development.
Also, the healthy muffins can be easily made in batches and frozen, providing a convenient and quick snack option for busy parents, and lets face it we are all the time.
Does Carrot and Banana Go Together
Carrot and banana can be a surprisingly delightful combination in a muffin.
The sweetness of the ripe banana complements the slightly earthy taste of the shredded carrot, resulting in a moist and flavourful treat.
The banana adds natural sweetness and moisture to the muffin, while the shreds of carrot provide texture and a hint of vegetable flavour.
Together, they create a well-balanced muffin that can be enjoyed as a wholesome snack or a breakfast option.
The subtle sweetness of the banana helps to enhance the overall taste without overpowering the carroty essence, making it a winning pair in a muffin recipe for that picky eating toddler and the whole family of course.
Ingredient information
Banana - Mashed bananas adds the sweetness to the muffins that they need as there is no added sugar to the recipe. Overripe bananas are best to use for the recipe.
Carrot - For added nutrition and an extra veggie in your baby/kids diet is a great way to add fresh carrots into the recipe.
Oats - Blitzed oats using a food processor to oat flour is great as an alternative to flour. You could use almond flour too.
Baking powder - A little baking powder is needed as a raising agent.
Bicarbonate soda - A little acidity works well within the recipe against the baking powder.
Milk - You could use an oat milk for dairy free babies.
Egg - If you wanted to use an egg replacement, you could use a 1-2 tablespoons of light olive oil, melted coconut oil or avocado oil. Or you could use flax eggs too.
Chia seeds - These are great to add to recipes like porridge and muffins for added nutrition.
Serving suggestion
The carrot banana muffins would be great served with a little plain Greek yogurt as a snack or as part of a breakfast or even a lunch.
The muffins are great for lunch boxes too for nursery or for school. A great recipe for an after school snack too. Snack time just got healthy!
Other recipes you may like: Sweet potato muffins, Carrot cake muffins, Spinach muffins or Weetabix muffins.
Storage instructions
The muffins can be stored in the fridge for up to 3 days, stored in an airtight container.
If you wanted to freeze the muffins, you will need to make sure that the muffins have cooled down before transferring to either a freezer bag or airtight container.
Ensure that the bag/airtight container is labelled with the item and the date. I use masking tape to label the airtight container.
To defrost the muffins, leave in the fridge overnight and make sure that they are fully defrosted, before re heating.
To reheat, place the muffins in a oven proof dish and reheat 180C/350F for 5 minutes. They can be eaten at room temperature.
Once the muffins have been defrosted you will not be able to reheat or refreeze.
Equipment used to help with this recipe
Muffin tray - A non-stick muffin pan that will easily clean any spills from the muffin cases. You will need one of these to easily hold the muffin cases.
Silicone cups - I love reusable kitchen stuff! These silicone muffin cases are dishwasher and freezer safe and can be used in the oven up to 230 degrees C! Ideal for individual baby portions.
Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use.
Large mixing bowl - Definitely choose a stainless steel one - they are lighter than the stone or glass ones and very easy to clean.
Recipe | Easy Banana and Carrot Muffins For Baby Led Weaning
Easy Banana and Carrot Muffins For Baby Led Weaning
Ingredients
Instructions
- Start by preheating your oven to 180C or 350F. Prepare a muffin tin with silicone muffin cups.
- Place all the ingredients into a large bowl.
- Mix everything together using a spoon or spatula until everything is combined.
- Spoon approx 1-2 tablespoons of the muffin batter into each muffin cup. Level off by tapping the tray on the work surface.
- Pop into the oven for 25-30 minutes, until golden brown.
- Leave to cool on a wire rack.
Notes
If you wanted to make the recipe gluten-free use gluten-free oats.
To make the recipe dairy free, use a dairy free milk such as oat milk or almond milk.
©The Petit Spoon
Content and photographs are copyright protected and need prior permission to use elsewhere. Copying and/or pasting full recipes to other websites and any social media is strictly prohibited. Sharing and using the link of this recipe is both encouraged and appreciated! Share this post now!
A tasty oat and yogurt bar recipe that makes a delicious, quick snack that is full of goodness! The oats are blitzed fine to make a great consistency for BLW.