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Carrot Banana Muffins (Very Easy!)

Grate a carrot and mash bananas, then whip up these super easy and healthy carrot banana muffins in just over 30 minutes and (pretty much) all in one bowl. These are a perfect way to sneak more veggies into your kids' diet, or enjoy yourself as a nutritious and tasty grab-and-go breakfast or snack.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12 muffins
Calories: 222 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 small bananas mashed (use ripe bananas that mash easily)
  • ¼ cup olive oil light or mildly flavored (or another oil such as canola, sunflower, melted coconut, avocado)
  • ¼ cup honey (subsitutes: maple syrup, agave syrup, or more brown sugar)
  • ¼ cup light brown sugar
  • 1 teaspoon vanilla (optional)
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice (substitutes: nutmeg, or more cinnamon)
  • 2 large eggs
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups carrot grated (about 1 large carrot or 2 smaller ones)
  • 2 cups whole wheat flour (substitutes: white whole wheat flour, all-purpose flour)
  • ½ cup chocolate chips or chunks (I like dark, but use milk or semi-sweet if you prefer - your choice)

Instructions

    Cup of Yum
  1. Preheat the oven to 375F/190C (conventional non-fan oven increase to 390F/200C). Also line a 12-hole muffin pan with muffin liners, and spray or brush them all lightly with oil.
  2. Mash the banana with a fork in the bottom of a large mixing bowl. Then whisk in the oil, honey, brown sugar, vanilla, cinnamon, allspice, eggs, baking soda, baking powder and salt.
  3. Add the grated carrot, flour and chocolate chips to the banana mixture. Using a big spatula or wooden spoon, fold in 'just' until all the flour is well combined (don't overmix).
  4. Use a dessert or soup spoon to spoon the batter evenly into the muffin holes (fill until around a half to two thirds full). Bake for 17 to 20 minutes or until a skewer or small sharp knife pushed into the center comes out clean or with a few crumbs on.
  5. Let cool on a wire rack before enjoying immediately or storing in an airtight container for 2 to 3 days.

Notes

  • Batter: The batter will be fairly thick but still very wet. Consistency can vary a bit due to variations in the mashed banana, which is fine. If it seems 'dry' at all, simply add a tablespoon or two of milk or water. For 12 medium sized muffins (perfect for school lunch boxes!), fill the muffin cases with batter until around half full. For 10 slightly larger ones, you can fill around two thirds full.
  • Chocolate: To make these muffins dairy free, stick with dark chocolate chips (check the ingredients to be sure). Btw, this amazing 30-minute healthy chocolate cake is also dairy free!
  • Storage: Let cool completely on a wire rack, then store in an airtight container at room temperature for 2 to 3 days or in the fridge for up to a week. From the second day, the muffins are nice warmed slightly in the microwave for 15 to 25 seconds.
  • Freezing: After cooling completely, freeze in airtight containers or large freezer bags for up to 3 months. 
  • Alternative version: Feel free to replace some (or even all) of the grated carrot with grated zucchini. However, make sure you squeeze as much water out of the zucchini as possible either inside a clean tea towel or between sheets of kitchen paper.

Nutrition Information

Calories 222kcal (11%) Carbohydrates 36g (12%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.02g Cholesterol 32mg (11%) Sodium 177mg (7%) Potassium 241mg (7%) Fiber 4g (16%) Sugar 18g (36%) Vitamin A 3639IU (73%) Vitamin C 3mg (3%) Calcium 42mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 222

% Daily Value*

Calories 222kcal 11%
Carbohydrates 36g 12%
Protein 4g 8%
Fat 8g 12%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.02g 1%
Cholesterol 32mg 11%
Sodium 177mg 7%
Potassium 241mg 5%
Fiber 4g 16%
Sugar 18g 36%
Vitamin A 3639IU 73%
Vitamin C 3mg 3%
Calcium 42mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.