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Carrot and Banana Muffins

These lightly sweetened and perfectly spiced Carrot and Banana Muffins are moist, healthy, and flavorful. And so easy to make!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12

Ingredients
  

  • 2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon sea salt
  • 2 large eggs
  • ½ cup applesauce (unsweetened)
  • 3 ripe bananas (mashed)
  • ½ cup maple syrup
  • ¼ cup light olive oil
  • 2 teaspoons vanilla extract
  • 2 cups carrots (finely grated)
  • ½ cup raisins

Instructions
 

  • Preheat the oven to 350°F and line your muffin pan with cupcake liners (or baking cups).
  • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  • In another bowl, whisk the eggs and then whisk in the applesauce, mashed bananas, maple syrup, oil, and vanilla. Stir in the carrots and raisins.
  • Pour the wet ingredients into the bowl of dry ingredients and stir until just combined.
  • Fill muffin cups with the batter and bake at 350°F until toothpick inserted into the center comes out clean, about 20 to 25 minutes.
  • Let cool in the pan for several minutes then transfer to a wire rack to cool completely.
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