Banana Carrot Muffins

These banana carrot muffins are packed with a whole serving of veggies, but taste like dessert! They’ll have no problem eating their veggie-packed muffin, then asking for more!

Course Dessert, Snack

Cuisine American

Diet Diabetic, Low Calorie

Prep Time 10

Cook Time 12

Total Time 22

Servings muffins

Calories 114kcal

Author Erin Palinski-Wade

Equipment

Ingredients

2 cups carrots, shredded
1 medium banana, ripe
½ cup plain Greek yogurt
1 egg
1 tsp vanilla extract
1 Tbs olive oil
⅓ cup granulated sugar
1½ cup oat flour
1 Tbs cinnamon
1 tsp baking powder
½ tsp baking soda
⅓ cup dark chocolate chips

Instructions

If shredding your own carrots: Using the large holes of a box grater or the grating attachment for your food processor, grate approximately 4 carrots to get 2 cups of shredded carrots. Alternatively, you can purchase pre-shredded carrots to use.
Preheat the oven to 325 ℉. Prepare a muffin tin by adding silicone or paper muffin liners and spraying with cooking spray.
In the food processor with the blade attachment, add Greek yogurt, vanilla, egg, oil, banana, and carrots. Process until well combined.
Note: If you don’t have a food processor, you can combine the wet ingredients by hand in a medium-sized mixing bowl. Stir together the Greek yogurt, vanilla, egg, oil, mashed banana, and carrots until well combined.
In a separate medium-sized mixing bowl, combine the dry ingredients: sugar, oat flour, cinnamon, baking soda, baking powder.
Add the dry ingredients to the wet, along with the chocolate chips. Stir until just combined and no dry spots remain.
Using an ice cream scoop, or ⅓ cup measuring cup, scoop the batter into the prepared muffin tin. Bake for 12-15 minutes or until a toothpick comes out clean.

Notes

All nutrition information is the best estimate based on ingredients used.

Two cups of shredded carrots equal approximately 4 medium-sized carrots. To Shred, use the grating attachment on your food processor OR the large holes in a box grater.
If you do not have oat flour, make your own by blending regular oats (old-fashioned or quick) until the texture is fine like flour.
To store: Once cooled, place the muffins in an air-tight container. Store at room temperature for 1-2 days. If storing longer, place in the refrigerator and store up to 5 days.
To Freeze: These muffins freeze well for up to 4 months in an airtight container. To reheat, thaw in the refrigerator or wrap in a paper towel and microwave for 20 seconds at a time until thawed.

Nutrition