1.5cupscup grated carrotsabout 3 medium carrots. Do not use pre grated carrots.
2eggsbeaten
1teaspoonpure vanilla extract
1 and 3/4cupswhite whole wheat flour
1 and 1/2tspcinnamon
½tspginger
¼tspnutmeg
1tspbaking soda
1tspbaking powder
1/4teaspoonsalt
Instructions
Preheat oven to 425. Line a muffin tin with muffin liners or spray with cooking spray. Set aside.
In one bowl, mash the bananas. Add the butter, maple syrup, apple sauce, eggs, and vanilla extract, mix well. Stir in grated carrots.
In another bowl whisk together the flour, cinnamon, ginger, nutmeg, salt, baking powder and baking soda.
Add the dry ingredients to the wet ingredients. Stir until just mixed. DO NOT over mix or your muffins will be tough. A few lumps are fine.
Divide the batter between the 12 prepared muffin cups.
Bake muffins at 425 for 5 minutes, then, leaving the muffins in the oven, reduce heat to 350 degrees.
Bake at 350 for another 20-22 more minutes, or until a toothpick comes out clean. Baking them at the higher temperature at first helps them rise and gives a nice rounded top.
Remove from the oven and remove from the muffin tin as soon as possible. Allow to cool completely. Store in an airtight container for up to 3 days, or individually wrap and freeze for up to one month.
Notes
For best results, use very ripe, brown bananas.Do not use pre grated carrots.