Banana Carrot Muffins

• servings: 12 servings
• active time: 18 minutes
• total time: 40 minutes

Ingredients

1 ¾ cups white whole wheat flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon fine sea salt

1 ½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

2 large eggs

1 cup well-mashed banana

⅓ cup olive oil

½ cup pure maple syrup

1 ½ teaspoons vanilla extract

1 ½ cups freshly grated carrots

old-fashioned rolled oats, for sprinkling (optional)

Directions

Preheat the oven to 375ºF. Line a 12 cup muffin pan with liners and set aside.

Whisk together the white whole wheat flour, baking soda, baking powder, salt, cinnamon and nutmeg in a large bowl. In a medium bowl, whisk together the eggs, mashed banana, olive oil, maple syrup and vanilla extract until well combined. Add to the bowl with the dry ingredients and mix until just combined, then gently fold in the grated carrot.

Scoop the batter evenly into the prepared muffin tins, filling each about ¾ to most of the way full. Sprinkle the tops of the muffins with some oats, if desired.

Bake for about 20 to 24 minutes, or until a toothpick or cake tester inserted into the middle comes out clean.

Let cool for about 5 minutes, then remove the muffins to a wire rack to cool completely.

Notes

Needs 2-3 medium overripe bananas and 3-4 medium carrots.

Can use all purpose flour instead of white whole wheat.

To store:

Let cool and then place piece of paper towel in Tupperware, add muffins in single layer. Keeps for 2-3 days. Reheat in toaster oven before eating.

Can also freeze up to 3 months. Then defrost in fridge overnight and warm before eating.