Banana Carrot Cake Muffins

+ other things I am loving this week

These muffins are the perfect marriage of creating something our toddler will actually eat and cleaning out the fridge. I had bananas and carrots that were each on their last leg so I combined the two for a deliciously moist (sorry!) and spiced muffin. James LOVES them and I feel good because a carrot is a vegetable right?

Banana Carrot Cake Muffins

• 3 ripe bananas

• 2 eggs

• 1/3 cup vegetable oil - I used avocado oil

• 3/4 cup granulated sugar

• 2 tsp vanilla extract or vanilla bean paste

• 1 cup freshly shredded carrot

• 2 cups all purpose flour

• 1 tsp baking powder

• 1 tsp ground cinnamon

• 1 tsp ground ginger

• 1/2 tsp kosher salt

• 1/4 tsp ground nutmeg

• 1/8 tsp ground cloves

1. Preheat oven to 350F and line 10 slots of a muffin pan with muffin liners. (these tulip ones make my home feel like a bakery)

2. In a large mixing bowl, mash 3 ripe bananas with the back of a fork or a potato masher. Whisk 2 eggs, 1/3 cup vegetable oil, 3/4 cup granulated sugar, and 2 tsp vanilla extract in with the mashed bananas. Fold 1 cup freshly shredded carrot into the bowl.

3. In a separate bowl whisk together 2 cups all purpose flour, 1 tsp baking powder, 1 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp kosher salt, 1/4 tsp ground nutmeg and 1/8 tsp ground cloves. Fold dry ingredients into wet with a flat spatula.

4. Scoop batter into each of 10 lined muffin cups. Place muffin tray in the oven and bake at 350F for 23-25 minutes.

Store in an airtight container in the refrigerator for up to 1 week.

Apparently a salad spinner is the ultimate toy for a 2 year old.