1cupmashed ripe bananaapprox. three small bananas approximately
½cuppacked brown sugarlight or dark
1teaspoonvanilla extract
5ozcarrotsshredded
⅓cupoilextra virgin olive oil, vegetable oil or canola oil
2tablespoonOptional: sprinkle oats on top
Instructions
Preheat your oven to 375°F.
While the oven preheats, pulse the banana and carrot together in a food processor. Your batter may have small chunks of carrot and not be entirely smooth. This is normal. (And delicious!)
1 cup mashed ripe banana, 5 oz carrots
When batter is ready add all of the remaining ingredients EXCEPT flour and pulse.
1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 2¼ teaspoon pumpkin pie spice, 2 large eggs, ½ cup packed brown sugar, 1 teaspoon vanilla extract, ⅓ cup oil
Add the flour and pulse in the food processor until well combined.
2 cups all purpose flour
Line a muffin tin with paper liners and pour the batter evenly into each well until they are about ¾ full.
2 tablespoon Optional: sprinkle oats on top
Bake 18-22 minutes or until a knife inserted comes out clean.