As anyone who knows me well can attest, I am obsessed with bananas. This individually wrapped fruit is the perfect on-the-go snack, and delicious in smoothies, baked goods, or with cereal.  Not to mention bananas are packed with potassium, vitamin C, complex and simple carbohydrates, and fiber.

I also love sneaking veggies into my all of my baked goods.  Shredded carrots and/or zucchini make an appearance in most (if not all) muffins and loaves, and they are a great source of added vitamins, minerals, fiber–and color!  They also add a lot of moisture to baked goods, which make these muffins delicious.

These muffins are super easy and are perfect for a quick grab-and-go breakfast during the work/school week.

Banana Muffins


3 medium ripe bananas

2-3 medium carrots, shredded

1 egg (vegan sub: 1 Tbsp flax seed meal + 3 Tbsp water; mix & let stand 4 mins)

1/3 cup low-fat or non-fat milk

1 tsp vanilla

¼ cup granulated sugar

¼ cup brown sugar

1 ½ cups whole wheat flour

1 tsp baking soda

1/2 tsp salt

3 Tbsp chocolate chips (optional)

¼ cup walnuts/pecans (optional)


Preheat oven to 350 degrees & lightly spray muffin tin with cooking spray (or use liners)

In large bowl, mash bananas with fork.

Whisk in egg, milk, vanilla, carrots, and sugars.

In separate bowl, combine flour, baking soda, and salt.

Add flour mixture to banana mixture and combine well.

Fold in chocolate chips and/or nuts & spoon equal amounts of batter into 12 muffin cups.

Bake 20-22 minutes or until toothpick inserted in center comes out clean.