Today I wanted to share a fun recipe I threw together in an effort to ease my mom guilt over giving Liv too many baked goods. I'm a huge sweet tooth, and when Liv would literally wake up in the morning and the first word out of her mouth was "cupcakes," I knew we had a problem. These banana carrot muffins (or cupcakes as she thankfully thinks they are) are way better than their super-sweet and nutrient-lacking funfetti cousins (although I still love funfetti cupcakes), and are a huge hit in this household.
(Really) roughly, the recipe I threw together looked something like this:
1-1/2 cups whole wheat flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
2 (almost disgustingly) ripe bananas, mashed
1 cup shredded carrots
1/2 cup coconut flakes
1 tablespoon olive oil
Preheat the oven to 350 degrees. Combine all ingredients (some fancy bakers will say do the dry first, then beat in the eggs, blah blah blah. Just throw it all in there it'll be fine)! Liv loves helping out with baking these, so I'll pre-measure the ingredients and let her toss them in the bowl (and then estimate how much she got on the counter instead of the bowl and try to replace accordingly)! Line your muffin tin and fill them with your batter, then pop in the oven for 25-30 minutes (or until a fork comes out clean)!
And voila! Delicious muffins you'll actually feel good about eating!
Also - I promise I do Liv's hair. We made these first thing in the morning with her bed head, because she literally did wake up repeating "cupcakes."