INGREDIENTS YOU'LL NEED
Brown sugar/maple syrup
Whole wheat flour
Place the whole wheat flour, oatmeal, cinnamon, nutmeg, cloves, baking powder and baking soda in a large mixing bowl. Stir with a whisk. Set aside the bowl.
Peel the carrots with a vegetable peeler and grate. Set aside.
Place the bananas in a medium-large bowl and mash them with a fork.
Place a saucepan -which is large enough to hold the heat proof bowl- over
Add the olive oil and sugar and stir with a whisk. Mix in the eggs and stir in the vanilla extract.
Pour the wet ingredient mixture into the dry ingredient mixture and stir until combined.
Add the carrots and stir with a spoon until combined.
Divide the batter into 12 nonstick paper liners that are placed in a muffin pan.
Bake for 24-28 minutes or until the top of the muffins become golden brown and the toothpick inserted into the middle comes out clean.
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