Can be made in a bowl by hand.
1/3 cup mashed banana (1 small banana mashed on a plate with a fork and then measured)
1/4 cup of olive oil
1/2 cup snack cup of unsweetened applesauce
1/3 cup of pineapple juice (from 8 oz of crushed pineapple)
2 eggs
1/2 cup of brown sugar
3 TBSP of honey
1 tsp of vanilla
Mix well
1 cup of wheat flour
1 cup of all purpose flour
1/3 or less of ground flax-seed and chia seed mix
2 tsp of baking soda (I accidentally used the cinnamon measurement of 2.5 tsp and they seemed great)
2 1/2 tsp of cinnamon
3/4 tsp of ginger
1/2 tsp of salt
Mix just until combined, then fold in
1 cup of grated carrots (other recipes have 2 cups, 1 is fine)
1 cup of grated apple
1/2 cup of raisins
1/2 cup of crushed pineapple (my addition, sometimes a suggested substitution)
Spray muffin pan and fill most of the way with a full ice cream scoop.
Bake at 425 degrees for 5 minutes and then reduce the oven to 350 degrees and bake for another 15 minutes or so.
These muffins are moist and have a great flavor. I do detect a hint of banana, but it doesn't take away from the other flavors. They might be nice with an addition of allspice and a reduction in oil. There's also plenty of sweetness between the sugar, banana, and raisins. A decrease in sugar would work too.
Yielded 12 muffins and 1 small ramekin.
