Carrot Cake Banana Muffins

Yummy. Tasty. Healthy. AND chock full of carrots! Veggies for breakfast was never easier!

 ©SBrown

©SBrown

Carrot Cake Banana Muffins

INGREDIENTS:
(12 muffins)

  • 1/3 cup Sugar
  • 1/2 Cup Nonfat Vanilla Greek Yogurt (I love Fage)
  • 1 Banana, ripe
  • 1 cup Carrots, finely grated
  • 2 Eggs
  • 1 tsp Pure Vanilla Extract
  • 3/4 cup White Whole-Wheat Flour
  • 1/2 cup White Flour
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Nutmeg
  • 1/3 cup Coconut, shredded
  • 1/3 cup Raisins
  • 1/3 cup Pecans, chopped

DIRECTIONS:

  • Preheat oven to 350 degrees. Place 12 muffin cups in muffin tins. 
  • Beat together sugar and yogurt in a stand mixer.
  • Add banana and carrots until well-combined. 
  • Beat in eggs one at a time. Mix in vanilla.
  • Add flour through nutmeg, and thoroughly mix to combine.
  • Gently mix in coconut through pecans.
  • Divide evenly into muffin cups. Bake 15-20 minutes.