Carrot Apple Chocolate Chip Muffins

• 2 Eggs
• 1 Ripe Banana, Peeled And Smashed
• 1/4 cups Agave Nectar (or Honey)
• 1/4 cups Olive Oil
• 1 Medium Apple, Cored And Shredded
• 1/2 cups Sugar In The Raw Plus Extra For Sprinkling
• 1 Tablespoon Peanut Butter
• 1-1/2 teaspoon Baking Soda
• 1/2 teaspoons Sea Salt
• 1/2 teaspoons Ground Cinnamon
• 1/2 cups Almond Milk (unsweetened)
• 1 cup Shredded Carrots
• 2/3 cups Rolled Oats
• 1-1/3 cup Whole Wheat Flour
• 1/2 cups Chocolate Chips

1. 1. Preheat oven to 375 F.
2. 2. In a large mixing bowl, whisk the eggs with the mashed banana, agave and olive oil.
3. 3. Stir in the shredded apple, sugar, peanut butter, baking soda, salt and cinnamon.
4. 4. Stir in almond milk and shredded carrot.
5. 5. Mix in oats, flour and chocolate chips.
6. 6. Lightly grease or place muffin liners in a 12-count standard size muffin pan. Evenly divide the batter between the muffin cups and fill each one to the top. Sprinkle a layer of raw sugar on the top of each muffin.
7. 7. Bake the muffins for 35 minutes.
8. 8. Remove pan from the oven and let muffins cool for 5-10 minutes, then dig in!

eggs, banana, ubc, ubc, apple, sugar, peanut butter, baking soda, salt, ground cinnamon, almond milk, carrots, rolled oats, whole wheat flour, chocolate chips

Taken from tastykitchen.com/recipes/breads/carrot-apple-chocolate-chip-muffins/ (may not work)