Whole Wheat Banana Carrot Muffins

My favorite time of the day is morning, right when I wake up. I typically wake up before the alarm clock especially during this time of year.  I love it when the light is just starting to peak through the curtains.  Everything is peaceful and quite.  I grab my coffee, turn on the news and check emails.  It is just me.

Lately I start to toss around 5:15am and am up and ready to go at 5:30am.  These days I can get so much done before work.  This particular day after enjoying the first few sips of my coffee and was determined to make these muffins.  Last week the days were hot and humid and I couldn't bring myself to turn on the oven.

However at 6am the day has not yet warmed up. You don't have to get up quite so early to enjoy these muffins. You can get a head start the night before measuring out the dry and wet ingredients in two separate bowls. In the morning you combine and pop in the oven.  I had these babies out at 6:15. Enough time to let me run to the gym before work.

I came back from the gym to still warm muffins (and a few missing before I could snap a quick photo for the blog). I added some cinnamon raisin peanut butter and I was go to go for the day.  They taste like banana bread with a bit more flavor.  They are filling. Don't let the whole wheat flour fool you.  The cup of brown sugar leaves them plenty sweet.

Whole Wheat Banana Carrot Muffins

by Emily Morris

Prep Time: 15 minutes

Cook Time: 10 minutes

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Ingredients (12 muffins)

• 2 cups whole wheat flour
• 2 cups finely chopped/grated carrot
• ¼ cup quick cooking oats
• ¼ cup coconut
• 1 tsp baking soda
• 1tsp cinnamon powder
• 2 ripe bananas mashed into a paste
• ½ cup olive oil
• 1/2 cup yogurt
• 1 cup brown sugar

Instructions

Preheat oven to 350 degrees.

Mix all the dry ingredients in a bowl.

In a separate bowl combine all the wet ingredients and mix well.

Add the dry ingredients to the wet ingredients and mix till combines. The mixtures will be quite hard. If it looks too dry add a little more yogurt. Don’t be tempted to make it too watery.

Scoop the batter into the greased muffin tray. And bake till done, approximately 20 minutes.

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