Banana Carrot Muffins
These Banana Carrot Muffins are made with simple ingredients, lightly sweetened and perfect for a kid-friendly breakfast or snack!
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 minutes
- Yield: 12 large muffins 1x
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.
Notes
*You can also shred carrots by hand and just mix the batter in a bowl but the carrots will be more noticeable.
Instead of chocolate chips you could try raisins or other dried fruit.
Find it online: https://www.theleangreenbean.com/banana-carrot-muffins/
