Whole Wheat Pumpkin & Carrot Muffins

It’s official, I’m hooked on blogging!

My second recipe is one I have made countless times. These muffins don’t have any refined sugar but are sweetened with overripe bananas, unsweetened applesauce and honey. They are just sweet enough to satisfy my sweet tooth and always super moist. This recipe makes about two dozen muffins, and I freeze most of them and put  some in the fridge each week.

They are great for breakfast or as a “morning get-me-through” as my husband Aaron would call them (meaning he eats one as a snack at work at about 10 a.m. to get him through until lunch at noon).

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Whole Wheat Pumpkin Carrot Muffins

  • 1 2/3 cups 100% whole wheat flour
  • 4 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 2 large eggs
  • 1/2 cup milk (or buttermilk, I have used both)
  • 1 teaspoon vanilla
  • 1 1/4 cups pumpkin puree
  • 1-2 overripe bananas, mashed
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons honey (I have also used pure maple syrup instead of honey)
  • 2-3 large carrots, shredded
  • 1/2 cup pecans, walnuts or almonds, chopped


  1. Whisk together the eggs, milk, vanilla, pumpkin, bananas, applesauce and honey. Stir in the shredded carrots.
  2. Add the dry ingredients to the wet until well incorporated. Stir in the nuts.
  3. Spray two muffin tins with non-stick cooking spray. Bake in a preheated 350 degree oven for 15-20 minutes or until a toothpick inserted into the center comes out clean.

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