Banana Carrot Muffins

Banana Carrot Muffins –
with Sprouted Wholewheat

 

Makes 12 muffins

2 cups Sprouted wholewheat Flour
1 cup maple sugar or Sucanat
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
2 organic eggs
1 cup mashed ripe bananas (2 to 3 medium)
1/3 cup melted butter
1 cup carrots, grated
1/2 cup chopped toasted almonds

Make it

Preheat oven to 350F. In a large bowl, combine the flour, sugar, baking soda, salt and cinnamon. In a small bowl, whisk the eggs, bananas and oil. Stir into dry ingredients just until moistened. Fold in carrots and almonds. Fill 12 muffin cups almost level to the top. Bake at 350F for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack to cool completely.

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