These Banana Carrot Muffins are made with simple ingredients, lightly sweetened and perfect for a kid-friendly breakfast or snack!

Hi friends!

Can’t wait to share these Banana Carrot Muffins with you guys to kick off the new year! I’ve been making these for my kids for about a month now and they’ve been a big hit all around. My younger two are pretty good about eating a variety of muffins and bars that I make but my oldest has a couple favorites and it’s tough to get him to branch out.

He absolutely loves my Lentil Banana Muffins and after trying a few different flavor combos, it became clear that his most preferred baked goods will always have bananas in them. So I came up with a cross between my lentil muffins and my Carrot Applesauce Muffins and that’s what we have here today!

Banana Carrot Muffins

Instead of adding sugar to these, I relied on the sweetness of extra-ripe bananas and vanilla yogurt. However, I’ve also tested them adding 1/4 cup maple syrup and they come out great so you can make them that way for a slightly sweeter muffin.

Here’s what you need:

Mashed bananas – make sure they’re extra brown and spotty for maximum sweetness
Carrots – I chop mine in a food processor and then make the whole muffin batter in the food processor to make the carrots less noticeable but you could also just make them in a bowl with shredded carrots
Vanilla yogurt- you could swap plain yogurt if you wanted or use plain yogurt + maple syrup
Egg
Oil – I use avocado oil
Hemp seeds – an easy way to add extra nutrients!
Baking soda, cinnamon, vanilla
White whole wheat flour – my go-to for baking
Chocolate chips – optional but likely preferred especially since these muffins aren’t very sweet.

Here’s how you make them:

Banana Carrot Muffins

These Banana Carrot Muffins are made with simple ingredients, lightly sweetened and perfect for a kid-friendly breakfast or snack!

Author: Lindsay
Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 minutes
Yield: 12 large muffins 1x

Scale

Ingredients

1 cup mashed bananas (approx 2 medium, as ripe as possible)
1 cup shredded carrots (or chop in food processor. Squeeze to remove extra water)
1/2 cup vanilla yogurt
1 egg
1/4 cup avocado oil
1/4 cup maple syrup (*Optional – I make them without but you can add for a sweeter muffin)
1/4 cup hemp seeds (optional but recommended!)
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla
1.5 cups white whole wheat flour
pinch of salt

1/2 cup chocolate chips

Instructions

Chop carrots in food processor. Scoop into paper towel and squeeze to remove extra water.
Return to food processor and add banana, yogurt, egg, oil and hemp seeds. Process until smooth.*
Add baking soda, cinnamon, vanilla, flour and salt and process until combined.
Add chocolate chips and pulse to combine.
Spoon into greased or lined muffin tins (Makes 12 big or 16 smaller muffins)
Bake at 375 for 18-22 minutes.