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.
Servings: 12 muffins
Equipment
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
- 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.
- 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.2 small bananas, ¼ cup olive oil, ¼ cup honey, ¼ cup light brown sugar, 1 teaspoon vanilla, 1 teaspoon cinnamon, ½ teaspoon allspice, 2 large eggs, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- 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).2 cups carrot, 2 cups whole wheat flour, ½ cup chocolate chips
- 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.
- 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
Calories: 222kcal | Carbohydrates: 36g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 32mg | Sodium: 177mg | Potassium: 241mg | Fiber: 4g | Sugar: 18g | Vitamin A: 3639IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg
