Banana carrot muffins are a healthier take on two favorites – banana bread and carrot cake. Deliciously spiced, naturally sweet and made with 100% whole grains, you can feel good about serving these yummy muffins to your family!
Preheat the oven to 350 degrees. In the meantime, use a fork or potato masher to mash bananas in a bowl. Peel carrots and grate them into the mashed bananas on the large holes of a box grater.
Mix all the wet ingredients (olive oil, egg, vanilla and milk) together in the bowl with the mashed bananas and shredded carrots. Stir in the packed brown sugar.
In a separate large mixing bowl, mix the dry ingredients together (flour, baking powder, baking soda, salt, cinnamon, ground ginger and nutmeg).
Add the wet ingredients to the dry ingredients and stir until just combined. Don't over-mix.
Line a muffin pan with liners, or grease each cup. Use a large cookie or ice cream scoop to spoon the batter into the muffin liners.
Bake approximately 23-25 minutes, until the tops of the muffins spring back when touched and a toothpick inserted into the middle comes out clean.
Notes
Storage: Muffins will keep for several days stored at room temperature. Make sure they are fully cooled, and then put them in an air-tight container in a single layer for optimal freshness. For longer storage, put the muffins in a heavy-duty ziplock bag and pop them in the freezer. Muffins will last for up to three months in the freezer. Substitutions: You can substitute maple syrup for the brown sugar called for in this recipe if you prefer a naturally-sweetened option.