Banana, Peach and Carrot Muffins

These banana, peach and carrot muffins are naturally sweet, soft and moist, with no added sugar or dairy. They are made with ripe bananas, fresh peach and grated carrot, with oats adding a little extra texture and goodness.

They make a lovely breakfast or snack and are easy to prepare with everyday ingredients. The natural sweetness comes entirely from the fruit, making these muffins a simple alternative to more traditional sweet bakes.

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 6

Course: Breakfast, Snack

Cuisine: British

Ingredients Method

Ingredients

2 ripe bananas
1 peach peeled and finely chopped
1 large egg
1 teaspoon vanilla extract
1 large carrot finely grated
100 g oats
150 g self-raising flour
1 teaspoon baking powder
50 ml vegetable oil

Method

Preheat the oven to 180°C. Line a 10–12-hole muffin tin with paper cases.
Mash the bananas in a large bowl.
Add the egg, vanilla extract and oil and whisk together until well combined.
Stir in the grated carrot and chopped peach.
Add the oats, self-raising flour and baking powder. Gently mix until just combined. Do not overmix; the batter should be thick and moist.
Divide the mixture between the muffin cases, filling each about three-quarters full.
Bake for 20–25 minutes, or until the muffins are lightly golden and a skewer inserted into the centre comes out clean.
Leave to cool in the tin for a few minutes, then transfer to a wire rack.

Banana, Peach and Carrot Muffins