Can be made in a bowl by hand.
Combine
1/3 cup mashed banana (1 small banana mashed on a plate with a fork and then measured)
2 TBSP of olive oil
1/2 cup applesauce (1 snack cup of unsweetened applesauce)
1/3 cup of pineapple juice (from 8 oz of crushed pineapple)
1 egg
1/4 cup of brown sugar
2 TBSP of honey
1 tsp of vanilla
Mix well then add
1 cup of wheat flour
1 cup of all purpose flour
1/3 or less of ground flax-seed and chia seed mix (last batch I used 1/4 cup of flax only and like it)
2 tsp of baking soda
2 tsp of cinnamon
1/2 tsp of ginger
1/2 tsp of all spice
1/2 tsp of salt
Mix just until combined, then fold in
1 cup of grated carrots (some recipes have 2 cups, 1 is fine)
1 cup of grated apple (can substitute applesauce)
1/2 cup of raisins
1/2 cup of crushed pineapple
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.
Last time I baked at 375 for about 15 minutes.
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.
One time I was out of apples and wondered about using chopped, fresh cranberries. I was hesitant and decided to use applesauce, but also just add cranberries to two muffins (1 TB each). The cranberry flavor was muted, but a nice addition.
Yielded 12 muffins and 1 small ramekin.
