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–+ servings
Eight banana carrot muffins on a wire cooling rack.

Banana Carrot Muffins

Dannii Martin
These Banana Carrot Muffins are light, fluffy and moist and the perfect sweet treat. Naturally sweetened and a vegetable boost.
5 from 7 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Snack
Cuisine American
Servings 12 servings
Calories 171 kcal

Ingredients
 
 

  • 2 Bananas Mashed
  • 2 Carrots medium; peeled and grated
  • 0.25 cup Coconut oil melted
  • 1 teaspoon Vanilla extract
  • 0.33 cup Maple syrup
  • 2 Eggs
  • 0.25 cup Milk
  • 1.5 teaspoon Baking powder
  • 0.5 teaspoon Baking soda
  • 0.66 cup Rolled oats plus a little extra for topping
  • 1 cup All purpose flour
  • 0.5 teaspoon Ground cinnamon
  • 0.25 teaspoon Ground ginger
  • 0.25 cup Chocolate chips dark, low sugar

Instructions
 

  • Preheat your oven to 350°F/180°C/160°C(fan)/Gas 4.
  • Mash 2 Bananas in a large mixing bowl. Add 2 Carrots, 2 Eggs, 0.25 cup Coconut oil, 1 teaspoon Vanilla extract, 0.33 cup Maple syrup and 0.25 cup Milk. Mix well.
  • Sift in 1 cup All purpose flour and add 0.66 cup Rolled oats, 1.5 teaspoon Baking powder, 0.5 teaspoon Baking soda, 0.5 teaspoon Ground cinnamon and 0.25 teaspoon Ground ginger. Fold the dry ingredients into the wet mixture.
  • Add 0.25 cup Chocolate chips and mix them in.
  • Divide the batter between twelve muffin cases.
  • Put into the oven for 20-25 minutes - they are ready when an inserted sharp knife or skewer comes out clean.
  • Allow to cool before serving.

Notes

  • If you don't have bananas, or you don't like the banana flavour, then you can swap them for apple sauce instead.
  • Don't over-mix your batter, as you will end up with heavy and dense banana carrot muffins.
  • Leave your muffins to cool for 5 minutes in the pan and then 10 minutes on a cooling rack before serving, as this will give them the best texture.
  • Remember that every oven cooks differently, so if you muffins still look really wet after 25 minutes, then you might need to cook them a little longer.
  • If you want the carrot to be hidden in this recipe, then finely shred it with a box grater. You can use the larger holes on a box grater if you want to keep some carrot texture in it.
  • Only fill your muffin cases ⅔ full, as the muffins will need some room to rise.

Nutrition

Serving: 1muffinCalories: 171kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 28mgSodium: 119mgPotassium: 169mgFiber: 2gSugar: 9gVitamin A: 1759IUVitamin C: 2mgCalcium: 59mgIron: 1mg
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