Carrot Spice Plantain Muffins

Carrot Spice Muffins

One of our staples for a quick and easy breakfast has been my Apple-Cinnamon Almond Flour Muffins or Double-Chocolate Almond Flour Muffins. It is so nice to be able to grab a muffin from the freezer to satisfy an empty tummy on a busy morning. But with Aurora’s allergies to both tree nuts and coconut oil, I have been trying to come up with an easy breakfast alternative that would be safe and nourishing for her to eat as well.

As you know, I have been experimenting a lot with plantains (see here and here), which Aurora seems to do very well with. So I thought I would try my hand at coming up with a muffin recipe made from plantains that she, and the whole family, could enjoy without fear of an adverse reaction. I have been working on this recipe for quite a while- I believe that I went through at least a dozen versions before I came up with what I feel is a perfect balance. (It’s a good thing plantains are so inexpensive!)

Carrot Spice Muffins

Two of my favorite treats in my pre-allergy life was my Mom’s Poor Man’s Cake (a spice cake with raisins) and Carrot Cake. These Carrot Spice Plantain Muffins remind me a little of both of these, and biting into them is like taking a step back in time to birthdays and special events as a child. They are moist and delicious, firm without being heavy, and have just the right amount of sweetness to qualify them as a special treat. And they are quick and easy to throw together, and they freeze well (if they make it that long!) These have become a favorite around here, and I’m sure they will be a crowd pleaser in your home as well!

A few helpful tips before you start baking:

  1. To make the carrot puree, steam or simmer peeled organic carrot chunks until soft, then puree in a blender or food processor until smo0th. (I usually make about a quart at a time, so that I always have some handy for baking or a snack for Aurora. It usually keeps for about a week in the fridge, or you could freeze half cup portions.)
  2. To make chia seed meal, grind chia seeds in small batches in a blender until fine. Store in a tightly sealed container in the fridge for easy use.
  3. I like to make these in silicone cupcake liners because the paper can stick a little.
  4. If you decide to include raisins, try plumping them for a few minutes before stirring into the batter. Just pout warm water over them and allow to plump for about 5-10 minutes. Drain liquid well before using.
  5. These freeze really well, so make a couple dozen at a time for quick and easy on-the-go breakfasts.
  6. The weight for plantains and bananas is always the peeled weight.
Carrot Spice Plantain Muffins
Serves 15
A delicious muffin reminiscent of one of my favorite desserts, carrot cake.
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Prep Time
15 min
Cook Time
22 min
Total Time
37 min
Prep Time
15 min
Cook Time
22 min
Total Time
37 min
  1. 4 oz. banana (peeled- about 1 large)
  2. 15 oz. green plantains (peeled- about 2 large or 4 small)
  3. 1/2 C carrot puree
  4. 1/3 C oil
  5. 1/3 C maple syrup
  6. 1 Tbsp apple cider vinegar
  7. 1 Tbsp vanilla extract
  8. 2 Tbsp chia seed meal
  9. 2 Tbsp arrowroot
  10. 1 1/2 tsp baking soda
  11. 1/2 tsp baking powder
  12. 1 tsp cinnamon
  13. 1/4 tsp ground nutmeg
  14. 1/2 C raisins (opt.)
  1. Preheat the oven to 350. Prepare muffin tins with silicone or paper cupcake liners.
  2. Puree the banana and carrot puree in a blender. Cut the plantains into chunks and puree until smooth.
  3. Add the remaining ingredients (except the raisins) and blend until well combined.Gently stir the raisins into the batter.
  4. Spoon the batter into the prepared muffin tins (makes about 15-18). Bake at 350 for 22-25 minutes, until toothpick inserted into center comes clean. Allow to cool for 30 minutes before eating.
Created To Be Paleo


  1. Sounds & looks good! I have a question, though. For those of us who don’t have a way to weigh the plantains and banana, approximately how many did you use? ~ Aly J.

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