Ingredients
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2 bananas
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2 medium carrots
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3/4 cup unsalted pecans
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2 large eggs
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1 cup coconut palm sugar
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pinch salt (about 1/8 tsp)
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1 cup whole wheat flour
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2 tsp baking powder
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1 tbsp ground cinnamon
Steps
1
Preheat the oven to 350°F. Peel and mash the bananas. Peel and grate the carrots. Chop the pecans coarsely. Beat the eggs, coconut palm sugar, and salt with a mixer for 3 min., or until light and airy. Sift the flour, baking powder, and cinnamon over the egg mixture and fold to combine. Mix in the bananas, carrots, and pecans.
2
Line each cup in a muffin tin with paper baking cups. Pour the batter evenly among the 12 cups. Bake for about 20 min., or until muffins are cooked through and a toothpick inserted into the center comes out clean.
