• Ashley McGuirk

Banana Carrot Chocolate Chip Muffins

Updated: Feb 28

Banana Carrot Chocolate Chip Muffins

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.

Serving size: 12 muffins Prep time: 10 minutes Cook time: 22-25 minutes Total cook time: 35 minutes


1 ½ cups whole wheat flour (use oat flour if gluten free)

½ cup almond flour

1/3 cup ground flax seed

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

2 ripe mashed bananas

1/3 cup coconut sugar

2 tablespoons organic maple syrup

1/3 cup organic no sugar added apple sauce

1/4 cup plain Greek yogurt (use extra ¼ cup of apple sauce if vegan)

2 tablespoons melted coconut oil

1 large egg (sub for 2 flax eggs if vegan)

1 egg white

1 teaspoon pure vanilla extract

1 cup freshly grated carrots

1/2 cup dark chocolate chips

optional toppings:

pepitas also known as pumpkin seeds (for extra protein and omega 3’s)

a dollop of almond, cashew or peanut butter


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