Paleo Banana Carrot Breakfast Muffins

Did you skip breakfast today? There are a lot of studies out there that support the old axiom it’s the most important meal of the day…

Just one I saw recently from the University of Minnesota said that people who ate breakfast regularly have a significantly lower risk of obesity, high blood pressure and diabetes compared to those who usually skip the morning meal.

Well here’s an easy recipe that makes grabbing a delicious breakfast on-the-go a piece of cake – or muffin in this case.

I came up with these super-healthy breakfast muffins when I had a few leftover carrots from a round of cooking this weekend, and a couple of neglected bananas that were past their prime.

Together they made the perfect starter ingredients for these savory and slightly sweet paleo and gluten-free breakfast muffins.

You can taste the healthiness of these in every moist, delicious bite. You get both protein (from the eggs inside) and lots of fiber in these babies, plus the awesome vitamins and minerals that are naturally packed into bananas and carrots.

Sweetened with just a little honey, I don’t think you can ask for a more satisfying breakfast muffin you can feel good about enjoying – and if you’re hungry enough, going for a second one. These taste so good, your kids will probably chow down on them.

This is a really easy recipe to whip up, and should make enough to last your family at least a few days.

My advice, don’t skip breakfast – or this recipe!

Give these paleo muffins a try and let me know what you think!

Paleo Banana Carrot Breakfast Muffins Recipe

Paleo Banana Carrot Breakfast Muffins Recipe


    Dry Ingredients:
  • 1 1/4 cup almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbs cinnamon
  • 1/2 tsp allspice
  • Wet Ingredients:
  • 3 eggs - whisked
  • 2 bananas - mashed
  • 1/2 cup almond butter
  • 1/3 cup raw honey
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • Fold In:
  • 1 cup grated carrot
  • 1/2 cup chopped walnuts, pecans or raisins
  • Yields:
  • Makes 12-14 muffins


  1. Preheat oven to 350º F
  2. In a large mixing bowl, combine all the dry ingredients above
  3. In a separate medium bowl, mix together all wet ingredients above
  4. Pour the wet ingredients into the dry ingredients bowl and mix well
  5. Next fold grated carrots and the walnuts, pecans or raisins into the batter
  6. Pour batter into lined muffin tin molds (use paper or silicone cup liners) Fill each cup about two-thirds full
  7. Bake 22-25 minutes, or until an inserted toothpick comes out clean
  8. Cool and enjoy!

Join the Conversation

  1. I just tried these & they are simple delish. I shared with my sister…she loved them too. But she asks how many calories are there, in one muffin? Can you tell me? Thanks.

    1. Hi Joanne, I don’t count calories with my recipes, but there are several food apps that are availble where you can link the recipe and calories will calculate for you.

  2. Timea Turai says:

    should have made a double batch….we are 5 in the family…nothing left :D

    got a big hug and many kisses from (picky) daughter for making delicious muffins :D

    1. Timea, It’s a win for mom when you’re treated with hugs and kisses from the kids! I’m so happy everyone enjoyed! :)

  3. Made these last night. Delicious!! By far, the best and yummiest muffin recipe that I’ve tried. They are unbelievably moist.

    1. Thank you so much Kathy! :)

  4. Hi Trina! I made these this week and they are TO DIE FOR! So moist and a great way to start my day. If I were to add blueberries/cranberries/etc for next week’s batch would I have to change something in the recipe to avoid them getting mushy?

    1. Rachel, thank you girl! :) Both raspberries and blueberries can be tricky. The best trick I know of is to “dust” the berries on coconut flour before mixing into the batter. This helps to absorb some of the berries moisture. Maybe worth a try?

  5. Made these this weekend and unfortunately just watched the last one disappear. SO yummy! Great recipe

    1. Thank you Allyson! And thanks for taking the time to let me know! :)

  6. Oh my goodness, soooooo good! Made them tonight for a treat to take to work tomorrow. I sampled one. ;) Love them! Thanks for your always-awesome recipes! Still my #1 go-to recipe website!

    1. Hi Carrie, You’re the best! :) thank you so much. I’m so happy to hear you’re sharing with friends! I like to do the same thing. They don’t even know its paleo until I tell them!

  7. Went searching for a similar muffin to one I had in Clearwater, FL this past weekend. These are delicious and more than fit the bill! Thanks!

    1. Awesome Liz…glad you liked them. Thanks for your nice comment! :)

  8. Hi Trina, I made this recipe today. Decided at the last minute to bake in a loaf tin rather than muffins. It is absolutely delicious! The problem is I gave so many “tastes” away that I’m going to have to make more for my breakfasts!! Thank you for the recipes – I’ve enjoyed reading the variations too.

    1. Thanks for your sweet comment Elizabeth! This is one muffin recipe I hadn’t tried as a loaf…thanks for testing it out…happy to know it works! :)

  9. These look amazing! Could I swap coconut flour for the almond flour?

    1. These are really good Amy…but don’t try swapping out the almond flour. Those two flours are totally different, and this recipe will only work with almond flour.:)

  10. I cannot believe how wonderful these muffins taste! They are sure to be a new favorite in our house! Thank you for sharing the recipe!

    1. Thanks so much for your lovely comment Bonnie…I’m really happy with this recipe…we have them quite often ourselves…it’s the hubs favorite breakfast muffin too! :)

  11. Jennifer Brodigan says:

    Dying to try this but I have no muffin tins!! Can I bake it as a traybake instead and slice it?

    1. Jennifer, I think that would be fine, just watch your cooking times. :)

      1. It worked! I maybe left it in a little too long, 25-30 mins would have been perfect. It’s delicious

  12. this recipe was picky fiance approved!!! :) i’m happy to have a new way to sneak veggies into his diet. what a great recipe!!! We made 12 and they’re already all gone between the two of us :D Whoops!! This was the first recipe i’ve made from you…I’ll certainly be making more! Thanks !!!

    1. Claire, that’s awesome! They are my hubs favorite too. :)

  13. This was my first breakfast recipe I tried and I LOVED them! I gave some to a friend and a couple of co-workers and they really enjoyed them as well! I stumbled across this blog/website through pinterest and I am really enjoying it! I figured I would give a couple of the recipes a try and so far my family and myself have really enjoyed the food! Who knows, maybe we will move to an all paleo diet in the future! Thanks for sharing!

    1. Music to my ears girl! Keeping coming back! I’ll try to continue with great recipes to convince you its not as hard as you think. :)

  14. I love this recipe. I baked up a batch for my friend’s birthday and she’s already eaten a third! Thank you for the deliciousness!

    1. Ingrid, I think its s awesome you made this recipe for a friend! You are a keeper. I’m happy she likes the recipe too! :)

  15. This was my first attempt at Paleo baking. I used sunflower seed butter instead of almond butter and added 1/4 cup coconut flour because the batter seemed too runny. They baked beautifully, and I was impressed by both the texture & taste. Thank you!

    1. Wow Amanda, I’m happy you found a recipe you like on your first try! Yay! Hopefully you will find more here to enjoy. Thank you!:)

  16. Made these this morning. I put about half of the suggested cinnamon amount and used 1/4 cup apple sauce instead of the coconut oil. Could not have been easier to make. Very moist and delicious and will definitely make these again. Thanks for a great paleo recipe!

    1. Glad you like the recipe Kelly! :)

  17. do you have any idea if coconut flour could be used instead of almond flour?

    1. Holly, they are not interchangeable. I’m sure you could make them with coconut flour, but all the ingredient amounts would be different.

  18. Delicious as per usual. You are amazing. Thanks for the recipe!

    1. Awww, thanks Carley. :)

  19. Hi luv, luv this recipe. Moist, not too sweet and very light. I used dates instead of raisins and coconut butter instead of Almond butter. Topped with Cream Cheese sweetened with maple syrup with a dash of lemon juice, topped with flaked toasted coconut. Perfect. Thank you for sharing the recipe x

    1. Karene, your version sounds like dessert! Yum! great idea. thank you for sharing! :)

  20. Whoops! I was talking about the pancakes!

  21. Trina,
    I posted before about how great the pancakes are…try adding chopped nuts for crunch and other fruit as well as the blueberries. Yum!

  22. I’ve been making these delicious muffins for a few months now, and just want to report that they are consistently the #1 muffin (I make) that my 3 young children spontaneously request. They are such a huge hit with my whole family. :-)

    1. Hi Wendy, you made my day! Kids are the most honest critics. So it makes me happy your family enjoys the recipe. My husband loves them too! Thank you so much for letting me know. :)

  23. oh my goodness! These are coming out of the oven now! I don’t think I can wait for them to cook before eating them.

  24. Kelly Rooney says:

    Hi. I can’t wait to try this recipe. One small question, my hubby doesn’t tolerate huge amounts of coconut and I was wondering what amount of butter or ghee would you recommend for substituting the oil with? Also, @carolyn , perhaps your almond flour was different/coarser than the brand paleo newbie used designing the original recipe? If you’ve made your own almond meal perhaps that’s the issue. Also, paleo muffins won’t be exactly light and fluffy like a gluten rich one, but they are delicious and guilt free which makes up for it. Having said that, if anyone had a recipe to prove me wrong please share!
    Thanks for sharing your recipes Trina.

    1. Hi Kelly, thanks for your comments. :) I think the amounts for butter or ghee would be the same as the coconut oil. Let me know how it goes. It’s one of my hubby’s favorites, hope yours likes it too.

      1. Kelly Rooney says:

        Hi trina, I made them with the coconut oil and he didn’t have a problem with it so that worked out well. I tweaked it a little just because I don’t like carrot cake without pineapple lol. I only added one banana and sub’d it with about 1/2 cup of well drained crushed pineapple. Also, just because I’ve found with other paleo (non wheat flour) recipes that it rises better if you add a little vinegar to react with the bicarb, so I added 2 tsp of acv. They were THE BEST paleo muffin/cake that I’ve found. I truly believe the almond butter is the trick. There’s no eggy/dense middle like most of them. It’s light and fluffy! Like a real cake or muffin. So happy thanks to your ingenious recipe developing skills. A million thank you’d xx

        1. Hi Kelly! Wow, I love when people share ideas and pineapple is always a welcome addition to any recipe I’m making. I will try it! Sounds delish! Thank you so much for your taking a minute to share! love it! :)

  25. I’m super late to the party, but I’m brand new to this blog and to paleo
    This recipe is amazing! The are delicious and my house smells fantastic! Can’t wait for my hubby to try them!

    1. You are NOT late to the party, and always invited! I hope you enjoyed the muffins. My hubby loves this recipe! :)

  26. These are delicious! I made them with pumpkin seeds. Next time I’m going to try replacing the bananas with pumpkin purée. And the version one person mentioned with applesauce too, of course :)

    1. Great ideas! Send me picture so I can post for others to see. I love when people make changes that work for them! :) Thanks for taking the time to comment!

  27. Tried this recipe today, it was really awesome!

    1. Yay! I’m so glad you enjoyed it! My hubby would agree with you. :)

  28. Hi, could you replace the almond butter with normal butter?

    1. No, but you could use almond flour.

  29. One of my daughters doesn’t like bananas, so I substituted some chunky applesauce that I made and it was great! Thanks for the recipe

    1. What a great idea Sheila! Thank you for sharing! I bet it’s awesome with applesauce. :)

  30. Just made these muffins this past weekend and the family LOVES THEM! I refrigerated them and the kids have been taking them as snacks to school. I also decided to use your base recipe and make these as pancakes by increasing the coconut oil, a few more eggs and lowering the flour content and YUM! Made them as a breakfast dinner and now have plenty as I froze the rest for another breakfast option. The kids cannot get enough of them! I just saw your hash that I will definitely be trying. THANK YOU!

    1. Oh my, Thank you! You’re the type of person that inspires me to do this crazy blogging thing every day. I love your idea of making them into a pancake! I’m going to try it this weekend. See, I learn so much form all of you. I would have never thought of the pancake thing myself. Thank you for sharing! :)

  31. Can I make these without the honey?

    1. Sue, you can use Maple syrup or your sweetener of choice.

  32. Just made them & followed the recipe exactly. It was great & very moist. Thank you!

    1. Thank you! I’m so glad you enjoyed the recipe! :)

  33. Excellent. Worked out perfectly.

    1. Thank you Kimberly! I’m happy you enjoyed them them and thank you for commenting. :)

    2. Hi Kimberly, thank you so much for trying this recipe! :) And so glad you enjoyed it. Thanks for your review. :)

  34. I made this today, it was a total disappointment! I personally think there isn’t enough flour, maybe 1-2 Tb coconut flour is needed, muffins were a complete mess & no matter how much I baked ’em it was gooey & wet. I usually like your recipes but this was in my opinon needs work :-(

    1. Carolyn – so sorry your batch did not turn out! Many others have successfully made these without any problems – even my hubby managed to bake a batch on his own a few weeks ago and they turned out fine. I can’t imagine what went wrong with yours…but I hope you find some other recipes to enjoy here and thank you for your comment.

  35. I would love to try these but don’t have almond flour, could I sub coconut flour instead?

    1. No, I’m sorry to say, it would cook up much differently.

  36. Trina, After trying about 7 paleo muffin recipes, I found and made this one today. VERY tasty, hearty…the best yet! Will triple the recipe next time! Can’t wait to try your other muffins and pancakes! Thanks so much…

    1. Margaret, what a great compliment. Thank you so much! My hubby would have to agree with you. It’s his new fav. Thank you for trying our recipe and I hope you enjoy more to come. :)

  37. Anonymous says:

    I made these today for a Paleo client. Wanted to change it up from the usual date loaf she likes. I hope she enjoys them as much as I did.

    1. Oh, I hope she likes them too! Thank you so much for sharing our recipe with your Client. Super cool! :)

  38. Do you think these would freeze and thaw well? It’s just me and the man and 14 muffins is more than a week’s worth of breakfast. I would love to make these ahead of time.

    1. Jesse, please feel free to freeze them. We do it with most of our muffins and have done it with this recipe as well. Enjoy! :)

  39. charlenelaine says:

    My husband ate all of these within 3 days, he loved them!

    1. Your hubby should be friends with mine. He did the same thing the first time I made them. Now I freeze half of them so they last longer. Haha! Thank you for commenting! :)

  40. Hello! I made these muffins and they were great!! It yield 18 muffins and we ate them pretty fast, but if I manage to safe some next time, should I store it in the fridge? Thank you for the recipe, I’m having a hard time trying to figure out what to eat for breakfast since I’m getting a bit tired of eggs. I’ve been paleo for over a year now and was a bit tired of the same old recipes. I came across your website and it was a refreshment! Now I’m enthusiastic again, and having a good time making and eating new recipes. Awesome pictures and recipes :) Thank’s

    1. Hi Denise! I’m so excited we were able to offer you some good recipes! You can either put the muffins in the fridge or feel free to freeze them. I get what your saying about eggs. It can get old quick. Have you made our breakfast hash? I like to make it without adding any eggs and its awesome! I will be posting a new one with sausage and apples as well. And the apple cinnamon pancakes are the bomb! My favorite meal is breakfast, so hopefully I can help fill the void for you. If you have any suggestions for recipes, I am always open. Thanks for taking the time to comment! :)

  41. Hi, I just stumbled across your page and these muffins look delicious. I’m going to make them for breakfast this morning. I was wondering if these are good to freeze for a period of time?

    1. Yes, Tashina they freeze beautifully! And they are awesome! Hope you agree. :)

  42. These are so yummy! And guilt free!

    1. Hi Kim! I agree. Love me some guilt free muffins! :) thank you for your comment!

  43. I can’t believe there aren’t more reviews for these! Just like all of the recipes from your blog that I’ve tried, these are AWESOME.I made these exactly as written, except for adding 1/4 cup raisins. I think I will add 1/2 cup next time. Did this in my stand mixer–first, mashed up the bananas by whipping the heck out of them, then added the eggs and gave those a couple of turns. Then, added the rest of the liquid to the mixer bowl. I combined the dry ingredients separately, mixed them up well, and slowly added them to the mixer on a low setting. Added the carrots, pecans and raisins on stir. I used a 1/4 cup measure to portion out the batter to my muffin tin and I got 16 muffins out of it. Next, I need to try your lemon pound cake! That one is calling my name…

    1. Jackie! Thank you so much! It means so much to me to get a review like yours! I like the recipe a lot too. I think some people my be afraid if the carrot banana combo, but it works! As for the pound cake, some people have told me they are having problems. I tested the recipe twice, but am going to retest this weekend. Hold off if you don’t mind. I want it to come out perfect for everyone! Thank you so much for your comments! :)

  44. Made these yesterday. They are delicious!

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