3 ripe bananas, mashed
1 cup unsweetened applesauce
2 large carrots, grated
1 tsp organic pure vanilla extract
1 cup powdered sugar
1/3 cup oil (olive, coconut, or canola - each one will add a different flavor, choose your favorite)
1 cup rolled oats
1/4 tsp sea salt
3 tbsp organic honey
2 cups unbleached all-purpose flour
1/4 cup shredded coconut
1 1/2 tsp baking soda
2 tsp baking powder
Optional ingredients: lemon zest, chopped pumpkin seeds, poppy seeds, dried cranberries or raisins
Free from peanuts, tree nuts, dairy, egg, soy, fish and shellfish
Makes 16 large muffins
Pre-heat the oven to 375F.
Add the banana, applesauce, carrots, vanilla, oil, salt, and honey to a large bowl and mix until well-combined. Add the oats, coconut, flour, baking soda, and baking powder and mix until just combined. Be sure not to overdo it or the batter will not be as fluffy.
Spoon the batter into a lined muffin tin and bake at 375F for 18 - 22 minutes. A toothpick inserted into the centre should come out clean.
These freeze well so you can make a batch and save some for the weeks ahead.