Banana, carrot + sultana muffins


Fruit, veggies and nuts are the main ingredients in these delicious little muffins. They are not very sweet as I wanted to make them for Arlo’s snacks for the week ahead (but I have also found myself eating them as life is very on the go at the moment with a toddler!). They really are such a healthy and nutrient dense little muffin. The almond meal, flaxseeds, eggs and coconut oil are high fat and/or protein which will keep bub's/mum's tummy full for longer. I used this weanmeister silicon pod tray to create a smaller serving size, for little hands and for more muffins!


Prep: 15 mins

Cook: 20-25 mins

Makes: 12 muffins

Freeze? Yes

Suitable for bub? 9 months+

Vegetarian, Gluten Free


3 ripe bananas

3 eggs

1/4 cup of any milk

1/4 cup of maple syrup

5 tbsp of coconut oil, melted

2 cups of almond meal

3 tbsp of ground flaxseed

1/2 tsp of cinnamon

1/2 tsp of cardamom

1/2 tsp of baking soda

1/4 cup of sultanas

1/2 cup of grated carrot

Preheat your oven to 175 degrees. Brush a muffin tin with coconut oil or use paper cups. In a blender or food processor, mix together the banana, eggs, milk, maple syrup, and melted coconut oil. In a bowl, stir the almond flour, flaxseed, spices, and baking soda together. Add the banana mixture to the bowl and then add in the grated carrot and sultanas, and mix until all combined well. Bake in the oven for about 20mins, just watch to see when they are golden on top as it depends on the size of your muffin cups. Cool before removing from the tray. These are best kept in the fridge, and can be frozen too.

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