Carrot Banana Muffins

Stack of 2 banana carrot muffins on a wire rack.

Author: Katie

These Carrot Banana Muffins are soft, naturally sweet, and perfect for little hands. Made in one bowl with simple ingredients, they’re a quick breakfast or snack that even toddlers (and picky eaters) will happily gobble up.

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5 from 1 vote

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Prep Time: 10

Cook Time: 25

Total Time: 35

Course: Dessert

Cuisine: American-Inspired

Servings: 10 muffins

Equipment

1 bowl + spatula
1 box grater
1 muffin tin + 10 liners

Ingredients

Dry Ingredients

1 ⅓ cup (210 g) white all-purpose flour
2 teaspoon baking powder
½ teaspoon baking soda
tiny pinch of salt (about ⅛ tsp)

Wet Ingredients

1 cup (140 g) carrots *peeled & finely shredded
¾ cup (200 g) mashed banana
¼ cup (80 g) maple syrup

Other

¼ cup (45 g) dark chocolate chips *optional

You can find detailed step-by step-photos above the recipe card.

Instructions

Preheat the oven to 350°F (180°C ) and line a muffin tin with paper liners (or use a silicone muffin pan).
In a large bowl, whisk together all the dry ingredients.
1 ⅓ cup white all-purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, tiny pinch of salt (about ⅛ tsp)
Finely grate the carrots using the small holes of a box grater.
1 cup carrots
Place the peeled banana in a mixing bowl or soup plate. Use a fork to mash it well until mostly smooth- it's okay if there are a few small lumps left.
¾ cup mashed banana
Add the wet ingredients to the dry ones. Gently stir everything together until just combined using a spatula.
¾ cup mashed banana, ¼ cup maple syrup, 1 cup carrots
Fold in chocolate chips (if using, but I highly recommend it ;-)).
¼ cup dark chocolate chips
Spoon the batter into the prepared muffin liners, filling each one about ¾ of the way full. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let them sit in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Video

Notes

Don’t overmix. Gently fold the wet and dry ingredients together with a spatula until just combined. Overmixing = tough muffins.
Grate carrots finely. Small holes on a box grater are key. I don't recommend using pre-shredded.
Use really ripe bananas. The spottier, the better. They’re your main source of sweetness here.
Let the muffins cool completely before peeling off the liners- otherwise they’ll stick and you’ll lose half the muffin to the paper.
Adjust sweetness: These muffins are lightly sweetened. For more sweetness, skip add a few tablespoons of brown sugar or coconut sugar.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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