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.
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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:
Mini Muffins Kids Love
- 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
- 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!
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I only did 1/3 of the sugar mentioned which made them biscuit like and i
Still so tastey.
The batter was too thick for me so I added a splash of milk which was a MISTAKE it would have been just fine. At fifteen minutes they were crusty outside and delicate inside. I think next time I’ll add a few nuts
Thanks! I think adding nuts will be delicious.