“As I have forgone all things animal for lent, I came up with this recipe as a treat. I love a classic carrot cake, but it is typically loaded with fat. This is a really delicious and healthy recipe! Enjoy and Eat On!”
READY IN:
35mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Douse a paper napkin with olive oil and wipe muffin tins to prevent sticking while baking.
  2. In a large bowl mix together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and splenda.
  3. In a separate bowl whisk together banana, olive oil, milk and carrot.
  4. Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Using a ¼ cup as a guide, divide the batter evenly among the 12 tins.
  6. Bake for 20 minutes. Indulge!

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