Banana Carrot Muffins

As I have forgone all things animal for lent, I came up with this recipe as a treat. I love a classic carrot cake, but it is typically loaded with fat. This is a really delicious and healthy recipe! Enjoy and Eat On!

• Ready In: 35 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1 1⁄2 cups whole wheat flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1 1⁄2 teaspoons cinnamon
• 1⁄4 teaspoon ginger
• 1⁄4 teaspoon nutmeg
• 2  teaspoons vanilla
• 1⁄4 cup  brown sugar Splenda sugar substitute
• 1⁄2 cup  mashed banana
• 2  tablespoons extra virgin olive oil
• 1⁄2 cup soymilk, plus 1/3 of a cup (or any milk or alternative you may like!)
• 1⁄2 cup carrot, grated

Directions

1. Preheat oven to 350 degrees. Douse a paper napkin with olive oil and wipe muffin tins to prevent sticking while baking.
2. In a large bowl mix together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and splenda.
3. In a separate bowl whisk together banana, olive oil, milk and carrot.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Using a ¼ cup as a guide, divide the batter evenly among the 12 tins.
6. Bake for 20 minutes. Indulge!