Carrot Banana Muffins (Very Easy!)

Who knew – humble carrots and bananas are perfect friends in a moist and fluffy muffin! Carrot banana muffins are made with ingredients you already have, and come together in one bowl in around 30 minutes. They’re like carrot cake, but healthier, making them a perfect way to sneak veggies into your kids. Great for lunch boxes, grab-and-go breakfasts, and snacks.

Why you’ll love them

I first made these carrot banana muffins when I needed snacks for my son’s school lunch boxes one day. I didn’t have much time, and needed something that was healthy but used easy ingredients I already had.

These were perfect! I quite literally threw all the wet ingredients into a bowl, stirred in lots of grated carrot along with some flour and chocolate chips (there has to be chocolate chips, right?), hurriedly spooned the batter into the muffin pan, and baked for just 20 minutes.

The verdict? My son declared them to be just as tasty and moist as the zucchini muffins I also sometimes make for him. For me that was a big win! These are easier to make since you don’t have to squeeze any moisture out of the grated carrot. Just grate, and throw it all in there.

In summary, here’s what’s so great about these banana carrot muffins:

• Very quick and easy! Grate a big carrot, then pretty much just stir everything else together in one bowl before baking for just 20 minutes. No creaming of butter and sugar or squeezing water out of the veggies.
• Nutritious. These are low in sugar, and made with ‘hidden’ veggies, olive oil, and whole wheat flour. I feel very smug popping one of these into my son’s lunch box!
• Pantry and fridge ingredients. As long as you have a couple of ripe bananas, you probably already have everything else you need. And who doesn’t have a lonely carrot in their fridge?
  I’ve been making these Greek yogurt blueberry muffins for years, but when I don’t have any yogurt or blueberries, this banana carrot muffin recipe is the one I turn to.
• Taste amazing! These are fluffy, moist and taste like carrot cake. What more could you ask for in a healthier muffin?
• Accidentally dairy free (as long as you choose dark chocolate chips).

About the ingredients

You’ll find a full list of ingredients with amounts in the recipe card below. But here’s a summary of what you need to know.

Carrot: A very large carrot will give you about the right amount when grated (2 cups). Alternatively, use two smaller ones. No need to peel.

Ripe banana: As always in recipes that use bananas, the riper the better for the best flavor (and for easier mashing). Two small to medium sized bananas will give you around the right amount (half a cup).

Oil: I like to use a mild flavored olive oil in this recipe (for more nutrition bonus points!), but feel free to use any oil you like. Melted coconut oil, canola oil, sunflower oil, or avocado oil are all good candidates.

Honey: Feel free to substitute with maple syrup or another natural liquid sweetener such as agave nectar or date syrup. Alternatively, it wouldn’t be the end of the world to just replace with more brown sugar.

Brown sugar: Just a quarter of a cup to add a crunchy top, and some subtle color and caramel flavor.

Vanilla: This is entirely optional, but if I have it I usually add a teaspoon for extra flavor.

Cinnamon and allspice: For warm carrot-cake-like vibes! Feel free to vary the amount to taste. Or try adding a little ground ginger as well.

Flour: Whole wheat flour not only adds nutrition, but also subtly nutty flavor and texture. However, other flours such as white whole wheat flour or even all-purpose flour will also work.

Chocolate chips: I’m going to reluctantly say that these are optional! They’re what sell the muffins to my son so I add around half a cup, but add fewer or completely skip them if you prefer.

How to make carrot banana muffins

Start by washing and grating the carrot, and mashing the banana. You can mash the banana in a big mixing bowl to make the recipe one bowl (bonus!).

Stir in all the other ‘wet ingredients’, as well as the spices, baking soda and powder, and salt. And a teaspoon of vanilla if you like. I know, it doesn’t look so hot, but the muffins are going to be delicious!

Now add the grated carrot, flour and chocolate chips to the bowl.

Fold in ‘just’ until all the flour is well combined. Honestly, it’s that easy!

Fill oiled cupcake liners around two thirds full (to get 12 muffins).

Then bake for 17 to 20 minutes, or until a skewer or sharp knife poked into the center comes out clean or with a few crumbs on it.

Variations

• You can easily replace some of the grated carrot with grated zucchini. Just make sure you squeeze or blot out some of the water from the zucchini, since zucchini is quite watery.
• If you prefer, make mini muffins instead! Reduce the baking time to 10 to 15 minutes (check after 10)