Carrot Cake Muffins

Carrot Cake Muffins
I actually created this muffin recipe as a way to use up some overripe bananas. The carrot cake flavors were inspired by looking up some lighter versions of both banana muffins and carrot cake.  A few quick, easy steps, into the oven for 25 minutes and you're all set.  You can share these with your vegan friends (or keep them all to yourself -that's your call :)  
Makes 9 muffins.

Dry Ingredients:
1 1/2 cups of all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine pink sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Wet Ingredients:
1 1/2 cups mashed bananas (about 3 med/large)
1/3 cup vegetable oil
1/3 cup of pure maple syrup 
1 teaspoon pure vanilla extract
1 cup of shredded carrots (about 3 medium carrots grated)

Optional:
Chopped walnuts or pecans
1/3 of a cup of raisins (will add more sweetness)

Here are the steps:
1. Preheat the oven to 375 degrees F.
2. Use a little of the oil to grease 9 of the 12 muffin cups in the muffin tin..
2. Mix all of the dry ingredients together with a whisk in a medium bowl.
3. Mix all of the wet ingredients together with a large dinner fork in a large bowl.
4. Pour the dry ingredients into the wet ingredients and mix with fork until combined - do not overmix!
5. If using the "optional" ingredients of nuts and/or raisins then now is the time to mix them in.
6.  Fill each muffin cup almost all of the way.
7.  Bake until golden for 20 to 25 minutes.
8. Cool in tin for 10 minutes then remove gently use a paring knife to assist but they should come out easily.
9..  Brew a pot of coffee or steep some tea.
10. Get out your favorite mug, a napkin and a pretty little plate.
11. Serve yourself a muffin with said cup of coffee or tea.
12. Decide if you want to share or keep the other 8 for yourself!

Carrot cake muffins will last on the counter, in a covered dish for 2 days and in the fridge for about 5-6 days.