Banana and Carrot Muffins with Chocolate Chips …

Banana and Carrot Muffins with Chocolate Chips

Here’s a great muffin recipe that’s perfect for lunchboxes and it’s also a sneaky way to get the kids to eat some more veggies and fruit. This is a yummy, moist muffin and the addition of the chocolate chips will definitely tempt the kids. I used white chocolate chips in these because that’s all I had in the cupboard but it’s easy to switch these out for regular chocolate chips or dark choc chips if you prefer. Enjoy!

Banana and Carrot Muffins with Chocolate Chips …
Serves: 12
Ingredients …
  • 2 eggs
  • ¼ cup olive oil, extra light
  • ½ cup milk
  • ½ cup brown sugar, firmly packed
  • 1 ½ teaspoons vanilla essence
  • 1 ½ cups self-raising flour, sifted
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ cups carrot, grated
  • 2 large ripe bananas, mashed
  • ½ cup chocolate chips
Method …
  1. Preheat oven to 160C (fan-forced) and line a 12-hole muffin tray with paper cases or spray the muffin tray with cooking spray (I’ve done both and either method works just fine).
  2. Combine eggs, olive oil, milk, brown sugar and vanilla essence and blend on a high speed in an electric mixer for approx. 2 minutes.
  3. Remove bowl from mixer, add sifted flour, cinnamon, grated carrot and mashed banana. Fold mixture together until just combined.
  4. Spoon mixture evenly between muffin holes and bake for approximately 20 minutes. Remove muffins from oven and test by inserting a skewer, which should come out cleanly.
  5. Stand muffins in the muffin tray for a further 5 minutes, then turn out onto a wire rack to cool completely.

Clever Hints, Tips and Tricks …

  • These muffins are suitable to freeze for up to 3 months.

  • If sending these to school, simply place the frozen muffin in a lunchbox and they should thaw out in time for morning tea.

If you enjoy this recipe, you might also like to try:

Cheesy Bacon and Corn Muffins 001

or this:

Gingerbread Muffins

or this:

Apple & Sultana Muffins 001


  1. These muffins sound delicious! Before the end of the school holidays I want to have a huge bake up to pre-make morning teas for at least the first couple of weeks of school!

    • They are delicious, Ingrid and very moist! I’ve started my “Back to School” baking and am slowly restocking the freezer … it’s great if you can do it!