So, a friend made these muffins and gave us some to try. Zoe went NUTS for them! So I now call them Crack Muffins. Not in earshot of Zoe though, of course. Stuff catches on too quickly these days!
3/4 cup white flour
1/2 cup whole wheat flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 ripe bananas, mashed
1 cup grated carrots
1 large egg
1/2 cup plain or vanilla yogurt
1 tsp vanilla extract
1/4 cup sugar
2 Tbsp coconut oil (make sure it’s liquid – heat if necessary)
1/3 cup unsweetened shredded coconut
1/3 cup chopped walnuts or pecans
Blueberries and/or raisins, optional
Preheat oven to 350F. In a small bowl, mix together the flours, baking soda, salt, and cinnamon.
In a stand mixer, combine together the bananas, sugar, egg, yogurt, vanilla, and carrots until it’s mixed together well. Add the coconut oil, then slowly beat in the flour mixture. Mix until just combined, don’t overmix. Fold in the coconut and nuts, and the optional extras if you’re using them.
Grease a mini muffin pan, and add the mixture to the pan. Cook for 15 minutes, or until a toothpick comes out clean. You could also make this is a loaf if you prefer – cook around 45 minutes.