Banana Carrot Muffins

March 22, 2015

Day late on this post — major blog meltdown. If you tried to find any recipes the last day or two, you might’ve noticed my blog was just a blank white screen. No errors, no “oopsies this page isn’t here”, just a straight up white page. That’s also what we saw when I tried to add a post and when Josh tried to fix things — just a white screen, mocking us. Fingers crossed that it’s fixed now and we can leave that unpleasantness behind us while we talk about muffins. Glorious muffins.

This month’s Recipe Redux is coming at you a little later than intended. The theme was leftovers (err, well really two for ones), and I have to say I took some liberties with the interpretation of what that really means. Normally when we have food left over, we just eat it. If the recipe is totally inedible, I might try to doctor it up before giving up and tossing it out, but if the meal made the cut the first time around, odds are pretty good that I’m just going to eat the leftovers without even thinking about what I can do to make them better. What we normally have leftover are the raw ingredients. Something I bought way too much of or that I buy more often than I really need to or that was a once off and has been sitting in my cupboard for months (looking at you, almond meal). So for this theme, I took it upon myself to use up some of my leftover ingredients. Bought the ingredients for one meal, get to use it for a second — let’s count that as a two-for-one, right?

While carrots, bananas, and apples might not really seem like a food that would be “leftover”, I used the produce I had that was on its last leg. Carrots that were substantially bendy, bananas that were a new shade of brown previously unseen by man, and an apple that was crazy soft and mealy. These are foods that I would normally just throw away (ehhh I’d probably freeze the banana and use it later, but there’s really no saving old apples). The result was so moist, sweet, and all around delicious that I’m likely to throw all of my unwanted produce into muffins from now on.

I’m wholly surprised about the stats on that muffin, but it’s surprising the calories you save without needing added sugar or fats! I used unsweetened almond milk, so keep in mind if you use a different milk or add extra sweetened, the stats will change slightly. This muffin is VERY moist, so keep any liquidy substitutions to a minimum unless you’re adjusting the flour, as well. If you want to get extra technical on this month’s theme: eat these for breakfast, crumble them over froyo for dessert, toss one in your bag for a quick snack on the run. Boom. 3 in one, even better than two in one.

Tagged with: Dairy Free • Egg Free Soy Free • Hidden Fruits • Hidden Veggies • Naturally Sweet • Vegan • Vegetarian • Whole Grain