Banana Carrot Muffins

• servings: 12 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 cup mashed bananas (about 2 bananas)

2 eggs

⅓ cup light olive oil

2 tsp vanilla extract

⅓ cup pure maple syrup

2 tbsp molasses

1 ¾ cups gluten free 1 to 1 flour (or all purpose flour)

1 ½ tsp baking soda

1 tbsp cinnamon

½ tsp ground ginger

1 cup grated carrots

Directions

First, preheat oven to 375 degrees Fahrenheit. Heavily spray a muffin pan with nonstick spray.

Grate carrots. Once grated, place carrots between two towels or paper towels and squeeze out all excess water. Then measure out 1 cup. Set aside.

In a large mixing bowl, add mashed bananas, eggs, light olive oil, vanilla extract, maple syrup and molasses. Stir to combine.

Then, add in all remaining ingredients except grated carrots.

Fold in carrots.

Scoop muffin batter into sprayed pan. Fill each almost to the top (about ¾ of the way full).

Bake for 15 to 16 minutes or until a toothpick inserted comes out clean.

Finally, remove from oven. Allow muffins to cool for 10 minutes in pan then remove to a cooling rack.

Nutrition

• Calories: 208 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 1 g
• Cholesterol: 27 mg
• Sodium: 157 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 2 g
• Total Sugars: 11 g
• Protein: 3 g