Healthy Banana Carrot Muffins

Step 1

Preheat oven to 375°F.

Step 2

Shred your carrots by hand or with a food processor.

Step 3

Use a fork to mash bananas in a large mixing bowl until they are nice and smooth.

Step 4

Add shredded carrot, eggs, agave, pure vanilla extract and melted coconut oil to the bowl containing mashed banana (be sure to let melted coconut oil cool slightly before adding).

Step 5

Whisk wet ingredients until they are well incorporated.

Step 6

Add whole wheat flour, baking powder, salt, cinnamon, nutmeg and cardamom to the bowl. Gently mix the dry ingredients together on top of the wet ingredients and then combine the two. Be careful not to overmix, stop when all dry ingredients have just been incorporated (a little bit of lumpiness is okay).

Step 7

Line a muffin pan and coat lightly with non-stick cooking spray. Use a spoon or extra large cookie scoop to portion batter evenly into cavities. Each cup will be almost completely full, this helps to create the dome shape on top!

Step 8

Bake for 15-20 minutes until a toothpick comes out clean (don't overbake, a bit of residue on the toothpick is okay, it doesn't have to be completely dry).

Step 9

Allow muffins to cool for 5-10 minutes and enjoy!