Carrot Banana Muffins with Greek Yogurt Frosting

carrot banana muffins

These carrot banana muffins are an outcome of ripening bananas that had to be used. The last minute I thought why not add carrots to make muffins even more moist and naturally sweetened?! Grated carrots add texture, fiber and sweetness. Do not squeeze the juices out after grating carrots.

carrot banana muffins

The batter came out pretty traditional muffins consistency. Maybe a tad bit more runny thus producing fudgy and moist muffins. These are delicate, so let muffins cool completely. Also if you apply the Greek yogurt frosting on warm muffins it will just run all over them.

carrot banana muffins

For the Greek yogurt frosting I used full fat cream cheese and Greek yogurt. These carrot banana muffins are pretty sweet on their own therefore I barely used an sweetener in the frosting. Up to your tastebuds. They tasted absolutely fine for me and Alex, but I could see our friends wished the frosting was a little bit more sweet.

carrot banana muffins

If you are tired of traditional banana muffins, these carrot banana muffins might be a nice change. You can also check out my other similar recipes: carrot oatmeal muffins and pumpkin cream cheese muffins.

Carrot Banana Muffins with Cream Cheese Frosting




Muffins: 1 large egg 1 1/2 cups (3 large) very ripe bananas 2 cups carrots, finely grated 3 tbsp maple syrup or raw honey 3 tbsp olive oil, extra virgin 1 tsp pure vanilla extract 1 tsp baking powder, aluminum free 1 tsp cinnamon 1/2 tsp baking soda 1/4 tsp salt 1 1/3 cups whole wheat flour A handful of raisins Cooking spray (I use Misto) Greek Yogurt Frosting: 1/3 cup cream cheese, full fat 1/3 cup Greek yogurt, full fat Honey or maple syrup, to taste Dash of vanilla extract


Preheat oven to 375 degrees F. Line muffin tin with unbleached paper liners and spray with cooking spray. In a large bowl, mash bananas and push them to a side. Add egg and whisk with a fork. Add carrots, maple syrup, olive oil, vanilla, baking powder, cinnamon, baking soda and salt; whisk well. Add flour and stir to combine. Stir in raisins. Divide batter evenly between 12 muffin tin openings and bake for 24 minutes. Remove from the oven and let cool completely. In the meanwhile, in a small bowl whisk together cream cheese, Greek yogurt, honey and vanilla. Place in a fridge while muffins are cooling. Then spread frosting on each muffin and decorate with chopped walnuts if desired. Storage Instructions: Refrigerate for 3-4 days.

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