Carrot Apple Chocolate Chip Muffins

Ingredients

Contains: egg, wheat, peanut, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 Eggs
• 1 Ripe Banana, Peeled And Smashed
• ¼ cups Agave Nectar (or Honey)
• ¼ cups Olive Oil
• 1 Medium Apple, Cored And Shredded
• ½ cups Sugar In The Raw Plus Extra For Sprinkling
• 1 Tablespoon Peanut Butter
• 1-½ teaspoon Baking Soda
• ½ teaspoons Sea Salt
• ½ teaspoons Ground Cinnamon
• ½ cups Almond Milk (unsweetened)
• 1 cup Shredded Carrots
• ⅔ cups Rolled Oats
• 1-⅓ cup Whole Wheat Flour
• ½ cups Chocolate Chips

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin.

2. In a large bowl, whisk the eggs, mashed banana, agave nectar (or honey), olive oil, peanut butter, almond milk and sugar in the raw until smooth.

3. Stir the shredded apple and shredded carrots into the wet mixture.

4. In a separate bowl, whisk the whole wheat flour, rolled oats, baking soda, sea salt and ground cinnamon together.

5. Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the chocolate chips.

6. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle the tops generously with extra sugar in the raw.

7. Bake for 30 to 35 minutes, until the tops are golden and a toothpick inserted into the center of a muffin comes out clean, meaning the eggs are fully set.

8. Cool the muffins in the pan for 5 minutes, then move them to a wire rack to cool completely.