Carrot banana muffins

This is one of my favorite recipes I make. I modified it from Martha Stewart's Carrot cupcake recipe as I am gluten intolerant, allergic to eggs, and use natural sweeteners as often as I can. I switch it up all the time and it's quick and easy.

Spiced Carrot Banana Muffins

Ingredients (Makes 12)

• 1/3 cup honey (or 1/2 cup maple syrup) and some stevia (...original recipe called for 1 cup sugar...can also use 1/2 cup coconut sugar)
• 1/3 cup vegetable oil (I use olive oil and/or coconut oil)
• 1/2 teaspoon vanilla extract
• 2 large eggs (2 large ripe bananas or 1 banana and a tbsp of plain yogurt)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• 1 cup flour (I use a mix of what I have available...chickpea flour, bean flour, gluten free flour, coconut or almond flour)
• 2 tablespoons ground flax seed
• 2 cups shredded carrots (could mix it up and use some shredded zucchini too)
• 1/2 cup chopped walnuts (optional....I don't use them)
• 1/4 cup shredded coconut (optional)

Directions

1. Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners. In a bowl, combine honey, vegetable oil, vanilla extract, and eggs (or mashed bananas).
2. In another bowl, whisk together flour, baking powder, baking soda, stevia, allspice, cinnamon, and salt. Add the dry ingredients to the wet ingredients and mix.
3. Stir in carrots, walnuts, and coconut.
4. Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes.

Enjoy!