Step 1

Preheat the oven to 350℉. Line a standard muffin tin with 12 muffin liners and spray each liner with non-stick cooking spray.

Step 2

Start by grating fresh carrots until they are finely shredded. Then, measure out 1 cup of grated carrot and set aside. You do not need to remove excess moisture from the carrots, but be sure you are not including any unnecessary liquid leftover from the grating process.

Step 3

In a medium mixing bowl, mash 2-3 ripe bananas with a fork until you have a smooth mixture that resembles chunky applesauce. Small banana lumps are okay. Then, measure out 1 cup of mashed banana.

Step 4

In a large mixing bowl, whisk together the cup of mashed banana, eggs, melted coconut oil, vanilla extract, and maple syrup until evenly combined.

Step 5

Add the flour, baking soda, cinnamon, and nutmeg to the bowl. Use a spoon to stir the batter until the dry ingredients are just combined. Be careful not to over-mix more than needed.

Step 6

Gently fold in the grated carrot until evenly distributed throughout the muffin batter. Stop mixing as soon as the carrot is evenly combined.

Step 7

Use a large cookie scoop or spoon to transfer the muffin batter evenly into each cup of the muffin pan. They will be about ¾ of the way full, or just slightly more.

Step 8

Bake the muffins for 14-16 minutes, or until a toothpick inserted in the center of the muffin comes out clean or with a few moist crumbs. If the toothpick comes out with batter, they are not done yet.

Step 9

Remove the muffins from the oven and allow them to cool in the pan for 10 minutes before transferring them to a cooling rack. Enjoy!