Banana Bread +  Carrot Cake =

YUMMY Banana  Carrot  Muffins

A tender, slightly chewy muffin with a cozy flavor combination of carrot cake and banana bread

These muffins call for ingredients you likely have in your pantry today. No butter, no shortening, these are made with a touch of olive oil!

Ingredients for Yummy Banana Carrot Muffins ¾ cup flour ¾ cup whole wheat flour ½ cup brown sugar 1 teaspoon soda 1 ½ teaspoon baking powder ½ teaspoon nutmeg ½ teaspoon salt 1 cup oats  ¾ cup dried fruit  1 egg 3 tablespoons olive oil ⅓ cup milk 1 tablespoon maple syrup 1 cup carrots, shredded 2 ripe bananas

Brimming with mashed, ripe bananas and shredded carrots

Also plenty of blended oats and dried fruit

Speaking of oats, I've made this recipe many times and found that quick-cooking or instant oats create a softer muffin

 Toss dried fruit with the oat and flour mixture

Stir the dry and wet ingredients together by hand - it takes about two minutes of stirring

Spoon into mini-muffin cups and bake for 11 - 13 minutes or until the center of each muffin springs back when touched lightly. Be careful not to overbake.

Tiny in size but mighty flavor, these muffin bites will remind you of banana bread and carrot cake!

Lightly sweetened with maple syrup and brown sugar and moistened with olive oil, these are delicious mini-muffins.

Grab a handful for a quick breakfast or satisfying snack. Swipe up for the recipe!

Speaking of bananas, try my Crockpot Banana Bread for a whole new spin on baking!