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Banana-Carrot Chocolate Chip Muffins Recipe for Moist Breakfast Treats

A carrot banana chocolate chip muffin sitting on the wrapper on a small plate with chocolate chips scattered around the plate. In the bottom left corner is part of a carrot and the tip of another carrot. Above the plate is part of a ripe banana and the edge of a muffin pan of muffins.Do you ever find a single overripe banana on the counter that no one wants to eat? I do. When that happens I ask, “What can I make with one banana?” The answer here is Banana Carrot Chocolate Chip Muffins. These muffins are an easy, kid-friendly after-school snack because they include both fruit and vegetables. I love sneaking veggies into treats, so I added grated carrot just like in my Banana Zucchini Muffins.

A banana carrot chocolate chip muffin with the wrapper pealed down sitting on a small plate with chocolate chips scattered around the plate. On the left of the plate are two diagonally placed carrots. Above the plate is a partial banana and to the right is a muffin sitting in a muffin pan.This recipe is versatile. Use 1–2 bananas for a mild banana flavor or up to 4 bananas for a stronger taste. If you use only 1–2 bananas and prefer sweeter muffins, add 1/4 cup sugar, or use vanilla yogurt to boost sweetness while keeping the fat at 1/2 cup butter or oil. You can also replace half of the butter or oil with 1/2 cup applesauce for a lighter version.

Swapping part of the fat for yogurt or applesauce and using some whole wheat flour yields a healthier muffin that still works well for breakfast or a quick snack. You can omit the chocolate chips for a more wholesome option, though a few chips often make these more appealing to kids.

A torn in half banana carrot chocolate chip muffin sitting on the muffin wrapper on a dessert plate. There's a very ripe banana in the upper left corner, two carrots in the bottom left corner, and chocolate chips scattered around the small plate.More Recipes with Hidden Veggies

  • Ketchup Sloppy Joes
  • Spiced Chocolate Zucchini Bundt Cake
  • Korean Beef Bowls
  • Fudgy Zucchini Brownies
  • Easy Homemade Pot Stickers
  • Asian Chicken Lettuce Wraps

Step-by-Step Photos for How to Make Banana Carrot Chocolate Chip Muffins

9-photo picture collage of step-by-step photos for how to make banana carrot chocolate chip muffins.

An unwrapped carrot banana chocolate chip muffin sitting on the wrapper on a small plate. Faded in the upper background is part of a muffin pan of muffins and an overripe banana. The tip of a carrot and half a carrot are in the bottom left corner.Frequently Asked Questions about Banana Carrot Chocolate Chip Muffins

Will store-bought shredded carrots work in this recipe?

I don’t recommend pre-shredded carrots; they are usually drier than freshly grated carrots. Freshly grated carrot adds moisture and helps keep the muffins tender and moist.

Do you recommend using a food processor to grate the carrot?

A food processor works well if you want finely grated carrots quickly, and it saves time.

Can I use more than one banana in this recipe?

Yes. You can use up to four bananas if you prefer a stronger banana flavor; using more bananas may increase the batter volume and yield.

Half of a muffin pan of banana carrot chocolate chip muffins placed diagonally.If I want to use Greek yogurt or applesauce in place of the butter, how much should I use?

Substitute half of the butter or oil with 1/2 cup Greek yogurt or 1/2 cup applesauce for a lighter texture and reduced fat.

Can I substitute all-purpose flour for whole wheat flour?

Using 100% whole wheat flour will make the muffins dense. For best results, use a mix of half whole wheat and half all-purpose flour.

How many muffins does this recipe make?

The recipe yields about 24 muffins. If you increase the number of bananas, you may get a slightly larger yield.

Two-photo Pinterest picture with the text of the title in the middle separating the photos.Baker’s Tools

  • Muffin pan
  • Muffin liners
  • Cooking spray
  • Food processor (optional)
  • Mixing bowls
  • Measuring cups

Mini Muffins Kids Love

The BEST Toddler MuffinsMini Chocolate Chip MuffinsToddler Muffins with Banana, Cream Cheese and Oatmeal
Banana Carrot Chocolate Chip Muffins
Recipe Type: Muffins/Quick Bread
Author: Maria
Prep time:
Cook time:
Total time:
Serves: 24
Made with as few as one banana and one carrot, these muffins are an easy, wholesome option for breakfast or snack time.
Ingredients
  • 1–2 ripe bananas (up to 4 for extra banana flavor)
  • 1 cup finely grated carrot (about 1 medium carrot)
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1 cup melted butter or canola oil (substitute 1/2 cup with Greek yogurt or applesauce if desired)
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour (or half whole wheat, half all-purpose)
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 1 cup chocolate chips (optional)
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. Prepare muffin tins with liners or spray with cooking spray and set aside.
  3. In a medium bowl, mash the banana(s) until mostly smooth.
  4. Add the grated carrot, sugar, melted butter or oil, eggs, and vanilla. Stir until combined.
  5. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  6. Add the dry ingredients to the wet ingredients and mix just until moistened, about 10–12 strokes; do not overmix.
  7. Fold in the chocolate chips until evenly distributed.
  8. Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
  9. Bake at 375°F for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
  10. Allow muffins to cool slightly, then enjoy.

More Great Toddler Snacks

Pumpkin Chocolate Chip Snack CakeGranola Bar BitesZucchini Chocolate Chip Snack Cake

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