Banana Carrot Muffins
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Serves: 12 muffins
 
Ingredients
  • ½ c carrot, grated + packed, press out any excess moisture with a paper towel
  • 1 apple, grated
  • 2 ripe bananas, mashed
  • 1 tsp vanilla extract
  • 2 tbsp flax meal
  • ½ c milk (I used unsweetened almond milk)
  • 1 c white whole wheat flour
  • 1 c almond meal
  • ½ tsp salt
  • 1½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp nutmeg
Instructions
  1. Preheat your oven to 400 degrees. Spritz a muffin tin (standard/12 muffin) with nonstick spray (if you want to use liners, spritz the liners with nonstick spray because the muffins have no added fat to keep them from sticking to the paper).
  2. Mix the carrot, apple, banana, vanilla, flax, and almond milk until uniform.
  3. Add the remaining ingredients and stir until just combined.
  4. Fill each of the 12 wells with batter.
  5. Bake for about 20 minutes, until a toothpick inserted in a muffin comes out clean.
  6. Let cool and enjoy! After the muffins have cooled completely, you can store in an airtight container at room temp for a couple of days or place in the freezer for a month.
Notes
If your apples and bananas are not super extra ripe, taste the batter prior to adding the flour (it's safe -- no egg!). If it's not sweet enough for your tastes, add any dry sweetener such as regular or raw sugar.
Nutrition Information
Serving size: 1 muffin Calories: 120 Fat: 5 Carbohydrates: 17 Fiber: 4 Protein: 4
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2015/03/22/banana-carrot-muffins/