Banana Carrot Muffins

We have been on a muffin kick lately. A couple weeks ago I posted a great recipe for Apple Carrot Muffins and it got me thinking about other ways to use a mix of fruit and veggies in muffins. I wanted something that I could serve our toddler for breakfast and also make a healthy snack. Both of these recipes make a ton of muffins in mini muffin form and freeze great! 

Whole Wheat Banana Carrot Muffins
makes 5 dozen mini muffins

Ingredients:

• 2 cups whole wheat flour
• 2 cups finely chopped/grated carrot
• ¼ cup quick cooking oats
• ¼ cup coconut
• 1 tsp baking soda
• 1tsp cinnamon powder
• 2 ripe bananas mashed into a paste
• ½ cup olive oil
• 1/2 cup yogurt
• 1 cup brown sugar

Directions:

Preheat oven to 350 degrees.

Mix all the dry ingredients in a bowl.

In a separate bowl combine all the wet ingredients and mix well.

Add the dry ingredients to the wet ingredients and mix till combines. The mixtures will be quite hard. If it looks too dry add a little more yogurt. Don’t be tempted to make it too watery.

Scoop the batter into the greased mini muffin tray. And bake till done, approximately 10 minutes.