This is an oldie but a goodie. Recently updated (from 5 years ago) and I still cannot get enough of these moist, decadent muffins. They contain both bananas and carrots but don’t let that scare you away. These muffins taste better than the sugary, buttery banana bread I use to eat as a kid and yes, I know that’s truly saying something. This recipe is refined sugar free and can easily be made gluten free and vegan. High in fiber and a delicious on the go breakfast. Freezer friendly if you feel like making a big batch (like I did) eating half in one day (no guilt here) and freezing the other half for busy mornings. Warm up to your liking and top with a spoonful of creamy almond butter. It’s your morning coffees new best friend.
Why you’ll love this recipe?
It’s full of amazing nutrients like:
- Fiber- thanks to the flax seed, carrots and apple sauce.
- Protein- thanks to the eggs, greek yogurt and almond flour.
- Healthy fats- thanks to the almond flour, greek yogurt and flax seed.
- Prebiotics- thanks to those freshly grated carrots
Ingredients you’ll need:
- whole wheat flour (or gf oat flour)
- almond flour
- flax seed
- cinnamon + nutmeg
- baking powder and baking soda
- salt
- bananas
- coconut sugar
- apple sauce
- greek yogurt
- coconut oil
- eggs
- vanilla
- carrots
- optional- dark chocolate chips
Banana Carrot Cake Chocolate Chip Muffins
Equipment
- Mixing bowls
- whisk
- rubber spatula
- muffin tin
- oven
Ingredients
- 1 ½ cups whole wheat flour (use gf oat flour if gluten free)
- 1/2 cup almond flour
- 1/3 cup ground flax seed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large, ripe bananes mashed
- 1/3 cup coconut sugar
- 1/3 cup no sugar added organic apple sauce
- 1/4 cup plain, full fat Greek Yogurt
- 2 tablespoons melted, then cooled coconut oil
- 1 large egg
- 1 egg white
- 1 teaspoon vanilla extract
- 1 cup freshly grated carrots
- 1/2 cup dark chocolate chips for topping (optional)
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a muffin pan with parchment paper muffin cups. Spray with cooking spray or butter and set aside. In a large mixing bowl, combine all of the dry ingredients (flours to salt) and whisk until well combined. Set aside and begin shredding your carrots with a grater. Set your shredded carrots aside.
- In a separate mixing bowl, combine wet ingredients. Mash up bananas with a fork until smooth. Add in coconut sugar, maple syrup, apple sauce, coconut oil, egg, egg white and vanilla extract. Mix until well blended. After wet ingredients are combined, gradually add in the dry ingredients one cup at a time. Be careful to not over mix.
- Begin slowly folding in shredded carrots. Using a large scoop, spoon batter into each muffin cup and sprinkle (optional) dark chocolate chips on top. Bake for 22-25 minutes or until toothpick inserted comes out clean. Remove muffins from oven and let cool for 10 minutes and top with your favorite nut butter.
Directions:Step 1 Preheat oven to 350 degrees Fahrenheit and line a muffin pan with parchment paper muffin cups. Step 2 In a large mixing bowl combine all of the dry ingredients flours to salt and whisk until well combined. Set aside. Step 3 In a separate bowl, combine wet ingredients. Mash up bananas with a fork until smooth. Add in coconut sugar, maple syrup, apple sauce, coconut oil, egg, egg white and vanilla extract. Mix until well blended. Step 4 After wet ingredients are combined, gradually add in the dry ingredients one cup at a time. Be careful to not over mix. Lastly, fold in shredded carrots. Step 5 Spoon batter into each muffin cup and sprinkle dark chocolate chips on top. Bake for 22-25 minutes or until toothpick inserted comes out clean. Remove muffins from oven and let cool for 10 minutes and top with your favorite nut butter.
Did you make this sweet treat?
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I love seeing your recreations of my fun + wholesome recipes!
Until next time,
Stay Sweet.-Ashley