Banana Carrot Muffins
Serves 16
10 mins prep
12 mins cook
22 mins total
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!
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Save $4 cashback on Pete and Gerry's Brown Pasture Raised Eggs Large 12 ea. Scan QR-code and claim coupon
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.
