aotr34   April 5, 2016   Comments Off on
Banana Carrot Muffins with Sunflower Seeds


These delectable, wholesome muffins are made with bananas and carrots and use whole-wheat flour and olive oil instead of solid fat.


Servings: 12 | Prep time: 15 min | Cook time: 25 - 30 min

INGREDIENTS


1 1/2 cups white whole-wheat flour
1/4 cup brown sugar or 1/8 cup
truvia brown sugar blend
1/4 cup dried cranberries
2 teaspoons baking powder
3 tablespoons raw sunflower seeds, divided
1 teaspoon cinnamon
2 eggs, beaten
3 carrots, peeled and finely grated (about 1 1/2 cups)
2 bananas, mashed
1/4 cup olive oil
1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 350˚ F. Line a muffin tin with paper inserts.
Mix the white whole-wheat flour, brown sugar, dried cranberries, baking powder, 2 tablespoons of the sunflower seeds, and cinnamon in a large bowl.
Mix the eggs, carrots, mashed bananas, olive oil, and vanilla extract in a medium bowl.
Stir the wet ingredients into the dry ingredients until thoroughly mixed.
Spoon the batter into individual muffin cups and sprinkle with the remaining tablespoon of sunflower seeds.
Bake 25-30 minutes or until golden brown.
Banana Carrot Muffins with Sunflower Seeds



1 1/2 cups white whole-wheat flour
1/4 cup brown sugar or 1/8 cup
truvia brown sugar blend

1/4 cup dried cranberries
2 teaspoons baking powder
3 tablespoons raw sunflower seeds, divided
1 teaspoon cinnamon
2 eggs, beaten
3 carrots, peeled and finely grated (about 1 1/2 cups)
2 bananas, mashed
1/4 cup olive oil
1 teaspoon vanilla extract