WHAT CAN I USE INSTEAD OF OIL?

You can use apple sauce but it will change the texture.

WHAT SWEETENER CAN I USE INSTEAD OF SUGAR?

Maple syrup, agave, or coconut sugar will work.

CAN I MAKE MINI MUFFINS?

You sure can. Just lower the baking time (10 -15 minutes) and keep an eye on them while they cook.

HOW DO I SHRED CARROTS?

Use a box grater. The finer side of a box grater for the best texture. While it's always better to shred fresh carrots yourself for maximum moisture and flavor, you can use pre-shredded carrots if you're in a hurry! Just know they might be a bit drier, so your muffins could lose a bit of that perfect moistness.

VERY EASY BANANA AND CARROT MUFFINS

Description

Quick and very easy banana and carrot muffins are so moist and fluffy. Made with sweet ripe bananas, shredded carrots, and just a touch of cinnamon, they are vegetarian and offer a delicious balance of natural sweetness and wholesome ingredients. Plus, they’re perfect for toddlers, and anyone looking for a lower-sugar option.

Ingredients

Scale

2 finely shredded medium carrots, (about 150 g)

2 medium ripe bananas, mashed

2 large eggs

1/3 cup sugar, you can use maple syrup or agave.

1/4 cup oil, I like to use light olive oil.

1/4 cup yogurt

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

chopped walnuts for the topping (optional)

CREAM CHEESE FROSTING (OPTIONAL)

4 ounces of cream cheese, softened (at room temperature)

4 tablespoons butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the wells.

Mash the bananas in a large bowl until smooth. Add the finely shredded carrots, eggs, sugar, oil, yogurt, and vanilla. Stir until well combined.

In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

Gently fold the dry ingredients into the wet ingredients until just combined. Don’t overmix—this will keep your muffins light and fluffy!

Spoon the batter into the muffin tin, filling each about 3/4 full. If you’re adding chopped walnuts or chia seeds, sprinkle them on top for a fun garnish.

Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. If you're feeling fancy, top with a dollop of cream cheese frosting.

CREAM CHEESE FROSTING:

To make the cream cheese frosting, start by blending softened cream cheese, butter, and vanilla until smooth. Gradually add the powdered sugar, mixing slowly until you achieve a creamy consistency.

Notes

Apple & Carrot Combo: Swap half of the shredded carrots with grated apple. This gives the muffins a little extra natural sweetness.

Toddler-Friendly: These muffins are perfect for little ones! They’re soft and moist, and you can use maple syrup for sweetener—ideal for a toddler snack.

Make It a Treat: For a dessert-like muffin, mix in chocolate chips or top with a simple cream cheese icing.

Add-Ins: For extra flair, you can mix in chopped walnuts, chia seeds, shredded coconut, raisins, or even a handful of chocolate chips.

Storage: Store your muffins in an airtight container at room temperature for up to 3 days.

Category: Baking
Method: Baking
Cuisine: American