I had some baby carrots in the fridge that I figured would soon become questionable. I was in the process of trying out a new recipe for banana muffins so I figured I’d shred up the carrots and add them to the mix. The kids each had one for their snack before bed and really enjoyed them so I’m giving this recipe two thumbs up people!
Instead of using my regular brown rice syrup for added sweetness, this time I used Grade B Maple Syrup. I’ve been incorporating small amounts of maple syrup and honey into some of my recipes to change things up a bit. I realized this recipe isn’t totally without fructose but occasionally using maple syrup or raw honey is way better for you (health wise) than using regular old white sugar.
Refined Sugar-Free Carrot Banana Muffins
1/2 cup butter
1/2 cup Grade B Maple Syrup
Mix butter and maple syrup together with a hand mixer and add:
2 beaten eggs
1 mashed banana
1/2 cup of shredded carrots
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda (mixed with 2 tsp of hot water)
1-1/2 cups of whole wheat flour or 1 cup of almond flour
Bake for 18-20 minutes at 350
Makes 18 muffins
P.S. As always, I would love to hear how this recipe works for you! Come back and leave a comment below or swing by the Facebook page and post a picture of your own creation.