Join the Seasonal Club.  Ditch the processed life! Learn to grow, source, preserve, and prepare real foods ALL YEAR LONG!  LEARN MORE >>

Join the Seasonal Club.
Ditch the processed life! Learn to grow, source, preserve, and prepare real foods ALL YEAR LONG!  LEARN MORE >>

Carrot Banana Muffins

Carrot Banana Muffins

This post may contain affiliate links, which means I make a small commission at no extra cost to you.
See my full disclosure here.

These Carrot Banana Muffins are one of my new favorite grab-and-go breakfast items.

They’re both delicious and easy to freeze, which is perfect for a make-ahead breakfast you can eat in the car.  I’m also planning to freeze a huge batch of these to have on hand after Baby Brother arrives.

Carrot Banana Muffins | Roots & Boots
  • Save


Packed with nutritious almond flour plus fruit and veggies, these Carrot Banana Muffins are definitely kid-friendly. I like to serve them with bacon, plus fresh fruit or a fruit smoothie.

Did you know that all Roots And Boots recipes are gluten-free, with no refined sugar?



Carrot Banana Muffins | Roots & Boots
  • Save

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
  • Save

Carrot Banana Muffins

  • Author: Kathleen | Roots & Boots
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 30 muffins 1x




  1. Combine dry ingredients in a large bowl.
  2. Chop dates in a food processor.
  3. Add bananas, eggs, vinegar and oil to dates in food processor and pulse to combine.
  4. Add wet mixture to dry ingredients in large bowl.
  5. Mix until thoroughly combined.
  6. Fold in carrots and walnuts.
  7. Fill lined muffin tins.
  8. Bake at 350° for 20-30 minutes.

Check out the original recipe at Elana’s Pantry.

More Muffin Recipes:



  • Save


Simplify your dinner prep with these tasty, nourishing soups!

3 ebook covers (1)

Sign up NOW for my best tips delivered weekly to your inbox!

You’ll also get instant access to my library of free ebooks and resources.

You might also like...

Kathleen | Roots & Boots

Let's get real! I’m Kathleen Henderson, your Natural Living Mentor. I’m on a mission to help families see the joy in real food, while finding natural remedies and creating a nontoxic home. Learn more about my story >>


  1. Sally Farb on 05/02/2014 at 5:07 am

    I can’t wait to try these! No sugar! you are amazing!!! 😀 I think will request these for Mothers day with a little swirl of Gina Marie cream cheese on top!

    • Kathleen on 05/03/2014 at 2:36 pm

      Sounds good to me! 🙂 Enjoy…

  2. Courtney on 05/05/2014 at 11:31 am

    Great recipe. I made some cream cheese & honey icing to go with them. They served as a dessert and a fancy breakfast this weekend!

    • Kathleen on 05/05/2014 at 7:20 pm

      That icing sounds delicious! And hooray for fancy breakfast. 🙂

Leave a Reply