Secret Carrot Banana Muffins

I had a twofold problem today--- First of all, I opened my freezer to discover two completely black, Frankenstein-esque bananas. My friend Erin had suggested that I put my bananas that were turning in the freezer with the skins on, and it worked really well, but the resulting color, texture, and general drippy-ness is going to haunt my dreams forever.

My second problem is that Snugglebot is on a veggie strike. I convinced her that peas are awesome for a little bit, but that seems to have lost it's charm. I gave her a bowl of green beans today, and she looked at me as if to say "Really mom?"

So, I knew that I needed to make banana bread, and I knew that I wanted to be covert and sneak some vegetables into my daughter's tummy. I used this recipe, which is very oat-filled and yummy, and added a bit more nutrition to it. It's definately not a low-calorie muffin anymore, but it's so full of nutritious, filling yummies, I'm sure no one will mind.

Secret Carrot Banana Muffins

(Mommy made, Snugglebot approved)

	1 1/4 cup(s) all-purpose flour ¼ cup honey ¼ cup butter
	1/2 tsp table salt
	1/2 tsp baking soda
	1/4 tsp baking powder
	2 eggs
	2 large, ripe bananas 3 medium carrots, steamed
	1 cup(s) uncooked old fashioned oats ¼ cup almond meal/flour ¼ cup ground flaxseed Tools:
	Muffin pan Optional food processor

1) Preheat your oven to 350 degrees!

1) Peel the three carrots and steam them until they're very soft. When you are done, remove them from your steamer, and place them in a bowl with your 2 peeled, ripe bananas. Mash them together in whatever way you typically would mash your bananas. (I used a food processor because I was feeling lazy.)

2) In a saucepan, melt your butter and your honey together. Mix the resulting liquid with your banana and carrot mash.

3) Mix all of your dry ingredients together in a second bowl.

4) Gently, bit by bit, mix your dry ingredients into your wet.

5) Canola spray or butter your muffin pan. Spoon out the batter out (it's a bit sticky!) and try not to lick the spoon afterwards, coz, you know, raw eggs.

6) Bake for 23 minutes, or until the center is firm, and the tops are golden brown. 

Please comment and let me know how you modified this recipe, and if your little ones noticed the hidden carrots!