Banana Carrot Muffins

it's officially spring break which means i will be trying my hardest to keep the kids entertained for the next 10 days.  oh how i already miss school...
luckily our social calendar has plenty of playdates scheduled to keep everyone sane and entertained (i'm speaking mostly for myself here)  
it will also keep me plenty busy in the kitchen...
playdates = hungry kids = snacks = muffins

Banana Carrot Muffins

1 1/2 cups flour (all-purpose, whole wheat, spelt, or a blend)
1/2 tsp salt
1 tsp baking soda
1/2 cup butter, room temperature
3/4 cup sugar, plus more for sprinkling
1 egg
2 tsp vanilla
1/4 tsp cinnamon
2 large bananas, ripe & mashed
2/3 cup finely grated carrots, squeeze out excess moisture
1/2 cup raisins (optional)

Preheat oven to 350F.  Spray 12 cup muffin tin with non-stick spray and set aside.
In large bowl combine butter and sugar using an electric mixer until creamy.  Add in egg and vanilla and mix until well blended.  Add mashed bananas and carrots and mix again.
Add salt,baking soda and cinnamon mixing together with wooden spoon.  Finally add in flour and raisins (if using) and mix until just incorporated.  Do not over mix.
Divide batter among prepared muffin tin and sprinkle with sugar. Bake for 22-25 minutes or until toothpick inserted comes out clean.

Yields: 12

Adapted from my Awesome Banana Nut Muffins


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