Banana Carrot Muffins

Banana Carrot Muffins

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5 from 4 reviews

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



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


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


*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.