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Banana Carrot Cake Chocolate Chip Muffins

These moist and decadent muffins are filled with all the tasty goodness you want in a muffin. Soft, fluffy and full of amazing flavor. They're sweet and filled with healthy fats, fiber and protein. Feel free to top with chocolate chips or skip the chocolate and top with cream cheese frosting for an easter inspired muffin.
Course breakfast, brunch, snack
Cuisine American
Keyword banana, carrot cake, carrot cake muffins, gluten free, gluten free muffins, Healthy Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 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.