recipe Carrot Banana Walnut Muffins

There’s something comforting about a warm muffin, especially when it’s made with real, nourishing ingredients you can trust. These Carrot Banana Walnut Muffins are a beautiful blend of sweetness, crunch, and hearty nutrition—perfect for busy mornings or a wholesome afternoon treat. By using fresh, local Kakadoodle ingredients like pasture-raised eggs, raw honey, and high-protein flour, you're not only fueling your body but also supporting sustainable farms that care deeply about your health and the planet.

Ingredients (Makes 12 Muffins):

2 ripe bananas
1 cup finely grated carrots (about 2 medium carrots)
2 large pasture-raised eggs
1/4 cup local honey (from Bee Life @kakadoodlefarm)
1/4 cup monk fruit sweetener
1/3 cup olive oil or melted coconut oil
1 tsp vanilla extract
1 1/2 cups high-protein flour (from Janie's Mill)
1/2 cup rolled oats
1 tsp ground cinnamon
1 tsp baking soda
1/2 cup chopped walnuts (optional: toast them for extra flavor)
Unsweetened cocoa chips (for topping)

Instructions:

Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
In a large food processor or mixing bowl, blend together eggs, honey, monk fruit, mashed bananas, oil, and vanilla until smooth.
Stir in the grated carrots.
Add in the flour, oats, cinnamon, and baking soda. Mix just until combined.
Fold in the chopped walnuts, if using.
Divide the batter evenly among the muffin cups. Top with cocoa chips if desired.
Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling.

Nutrition Info (Per Muffin, Approximate):

Calories: 160
Protein: 7g
Carbohydrates: 18g (6g sugar: 4g honey, 2g banana – monk fruit is non-caloric)
Fat: 10g
Fiber: 5g

Thanks to Erin Utz, RDN, a valued Kakadoodle customer and Dietitian Nutritionist, for inspiring this recipe!
👉 Follow her on social: @ErinUtz_RD
🌿 For more wellness inspiration: erinutzrd.com