Whole Grain Banana Carrot Muffins
Yield 12 muffins.

2 cups peeled and grated carrots
1 large ripe banana (heaping 1/2 cup)
1/2 cup brown sugar
2 tablespoons granulated sugar
1/3 cup grapeseed or other mild oil
1 egg
1 cup whole wheat pastry flour
3/4 cup rolled oats
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1/4 teaspoon baking powder

Notes: Melted coconut oil also works great in this recipe. It imparts a faintly detectable coconut flavor. The muffins are quite forgiving and work well with alternative flours, such as oat flour.
A cup of walnuts (broken or roughly chopped) is also a great addition!

Preheat oven to 350 Fahrenheit. Grease a 12-cup muffin tin or line with muffin papers.

Combine carrots, banana, sugars, oil, and egg in the bowl of a food processor. Process to combine. (Or beat with a mixer, but I already had the food processor out for grating the carrots.)

In a separate bowl, stir together the remaining ingredients. Add dry ingredients to the carrot mixture and process or beat until just combined.

Divide batter evenly among the muffin cups and bake for approximately 20 minutes, until a toothpick comes out with just a few moist crumbs.

Serve warm – alone or with butter.