Honey Carrot Banana Texas Size Muffins

Ingredients:

2 bananas
1 ½ cups shredded carrots
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
2 large eggs
½ cup grapeseed oil ( used canola oil)
½ cup honey
¼ cup plain yogurt

1 tablespoons vanilla extract

Directions:

Preheat oven to 350 degrees.   Prepare muffin pan and set aside.

In a large mixing bowl, smash the bananas with a potato masher or fork.  Stir in the shredded carrots.

Sift the dry ingredients together over  mixing bowl and stir to combines.

Whisk two eggs in a small bowl

In a separate bowl or liquid measuring cup, combine the oil, honey, yogurt, and vanilla.

Add the liquids to the large bowl, and stir/fold until combined.

Pour the batter into the prepared muffin pan and bake for 30 to 35 minutes or until a thin knife inserted deep into the muffins comes out with moist crumbs


Let cool for 10 minutes before removing the bread from the pan.  Continue to cool on a wire rack.

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