Banana Carrot Chocolate Chip Muffins

Do you ever end up with one overripe banana lingering around that nobody wants to eat? I sure do. I always think, “What can I make with one banana?” The answer is this Banana Carrot Chocolate Chip Muffins recipe. They make for a great after-school snack, especially since they are made with fruit and vegetables. You know I love being able to sneak veggies into what my kids eat. So I added a vegetable to these muffins just like I did in my Banana Zucchini {Bikini} Muffins.

I love the versatility of this muffin recipe. You can use 1-2 bananas and up to 4 bananas if you want a really strong banana flavor. If you make it with just 1-2 bananas, you may want to add 1/4 cup sugar to sweeten up the muffins. Instead of adding more sugar, I use vanilla yogurt to add more sweetness and then a 1/2 cup of butter or oil. Also, you can substitute half the oil or butter with 1/2 cup apple sauce.

When you make the above substitutions and use part whole wheat flour, you have a healthy muffin for a simple breakfast or snack. To make it even healthier, you don’t have to add chocolate chips. I usually do because my kids are more likely to eat the muffins if they have a few chocolate chips in them.

More Recipes with “Hidden” Veggies

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

Frequently Asked Questions about How to Make Banana Carrot Chocolate Chip Muffins

Will store-bought shredded carrots work in this recipe?

I do not recommend using store-bought shredded carrots. They tend to be drier than freshly grated carrots, and you want the moisture from the freshly grated carrot. It helps make the muffins moist.

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

Using a food processor is a great option, especially if you want to finely grate the carrots.

Can I use more than one banana in this recipe?

Yes. You can use up to 4 bananas, especially if you want a really strong banana flavor.

If I want to use Greek yogurt or apple sauce in place of the butter, how much should I use?

You can substitute half the butter or oil for 1/2 cup Greek yogurt or 1/2 cup apple sauce.

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

I would not use only whole wheat flour because the muffins will turn out dense. You can use half whole wheat flour and half all-purpose flour with good results.

How many muffins does this recipe make?

This recipe makes 24 muffins. If you use 4 bananas, you will end up with more than 24 muffins.

Baker’s Tools:

Banana Carrot Chocolate Chip Muffins

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Made with only one banana and carrot, these muffins are perfect for a really simple, fun breakfast or snack.

Author: Maria

Recipe type: Muffins/Quick Bread

Serves: 24

Ingredients

1-2 ripe bananas
1 cup finely grated carrot (1 medium-sized carrot)
1½ cups granulated sugar
2 eggs
1 cup melted butter or canola oil (You can substitute Greek yogurt or apple sauce for half of the butter or oil.)
1 tsp vanilla extract
3 cups all-purpose flour (You can use half whole wheat flour.)
2 tsp baking soda
2 tsp baking powder
1½ tsp ground cinnamon
1 tsp salt
1 cup chocolate chips

Instructions

Preheat oven to 375 degrees.
Prepare a 12-count muffin tin with muffin liners or cooking spray and set aside.
In a medium-sized mixing bowl, mash the banana(s) thoroughly.
Next, add the grated carrot, granulated sugar, melted butter or canola oil, eggs, and vanilla extract. Mix until combined.
In a separate bowl, combine all the dry ingredients together (all-purpose flour, baking soda, baking powder, cinnamon, and salt) and stir until blended.
Add the dry ingredients to the wet ingredients and mix until everything is wet, about 10-12 strokes.
Next, fold in the chocolate chips until dispersed throughout the batter.
Scoop batter into the prepared muffin tin.
Bake at 375 degrees for 15-18 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Enjoy!