Banana Carrot Muffins

• 1 12 cups whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 12 teaspoons cinnamon
• 14 teaspoon ginger
• 14 teaspoon nutmeg
• 2 teaspoons vanilla
• 14 cup brown sugar Splenda sugar substitute
• 12 cup mashed banana
• 2 tablespoons extra virgin olive oil
• 12 cup soymilk, plus 1/3 of a cup (or any milk or alternative you may like!)
• 12 cup carrot, grated

1. Preheat oven to 350 degrees.
2. Douse a paper napkin with olive oil and wipe muffin tins to prevent sticking while baking.
3. In a large bowl mix together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and splenda.
4. In a separate bowl whisk together banana, olive oil, milk and carrot.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Using a 1/4 cup as a guide, divide the batter evenly among the 12 tins.
7. Bake for 20 minutes.
8. Indulge!

whole wheat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, vanilla, brown sugar, banana, extra virgin olive oil, soymilk, carrot

Taken from www.food.com/recipe/banana-carrot-muffins-450846 (may not work)