• Melinda O'Malley Keckler

Mini Banana-Carrot Cuties

Updated: Aug 20, 2019

Shredded carrots and ripe bananas combine to create sweet, moist little bite-sized treats. A healthy alternative to banana bread or carrot cake. These are a great breakfast or lunch box treat and are wonderful right out of the oven. Drizzle with a touch of white frosting and voila, a dessert is born.



The perfect little bite-sized treat for any time of day.



Mini Banana-Carrot Cuties

By: Melinda Keckler, Crinkled Cookbook


3/4 cup flour

3/4 whole wheat flour

1/2 cup brown sugar

1 tsp baking soda

1 1/2 tsp baking powder

1/4 - 1/2 tsp nutmeg

1/2 tsp salt

1 cup instant oats

3/4 cup dried cranberries, or raisins

1 egg

3 tbsp olive oil

1/3 cup milk, slightly less (see recipe below)

1 tbsp maple syrup

3 small carrots shredded, not grated - you'll need about 1 cup of carrots

2 medium or 3 small bananas


Heat oven to 350°


Grease mini-muffin pans or coat with Pam. Whisk together flours, brown sugar, baking soda, baking powder, nutmeg and salt. Mix in oats and dried fruit. Place 1 tbsp maple syrup in a glass measuring cup, add enough milk to equal 1/3 cup of liquid. In a small bowl mix olive oil and egg, add milk and maple syrup. Add to dry ingredients along with the carrots and bananas. Mix well until there are no dry spots in the batter.


Spoon into mini muffin pan(s) and bake for 11-13 minutes.


Makes 45-50 mini muffins



Be sure to shred the carrots so they are extra fine.

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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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