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1
(Preheat oven to 350) First, shred your carrot. I use my food processor because its easier, although it does make the carrot quite juicy so you may have to squeeze out excess moisture, or grate with a hand grater. I never measure the carrots exactly, but it should be about 1 1-2 to 2 cups.
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2
Next, smash your bananas with a fork in a medium bowl. Add oil, vinegar, cinnamon, and eggs. Mix with a hand mixer for a minute or so until you have a pretty smooth consistency(there will be some lumps from the banana).
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3
Now add all of your optional ingredients. Here's where I add my apple juice concentrate, dried cranberries, chia seeds, flax meal, and nuts. Stir to combine.
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4
Now mix your flour with the baking soda and add 1/2 the flour mixture at a time into your banana/egg mix. Gently stir to combine.
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5
Last but not least add your carrot. It will take a bit of work to break it all up and make sure the batter is well mixed.
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6
Add to nonstick muffin tins(use paper liners or a silicone tray). This should make 12 muffins. Bake for about 25-35 minutes. Times will vary as this tends to be a very moist muffin. So if you like them a bit drier just cook for a few more minutes. It also depends on the add ons you've put in and their moisture content.
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7
These are impossible to mess up, and a really delicious and super nutritious. Some other variations include: substituting hazelnut meal for some of the almond meal, or adding a bit of steel cut oats if you feel the batter is too wet.
