Carrot Pecan Oat Muffins

I wanted to try a new fall flavor on my classic Banana Oat Muffin recipe. A few weeks ago I did Pumpkin, which is a fall classic. This recipe is more of a twist on carrot cake!  Sure, use this as a way to say you got your veggies in :) 

Carrot Pecan Oat Muffins

 

Ingredients

 Blend Dry Ingredients and set aside in a bowl:
~2 cups whole oats 
~1 tsp baking soda
~1/2 tsp salt

 Blend these ingredients and then mix into the above ingredients:
~2 ripe bananas
~2 eggs
~2 T honey
~1 tsp real vanilla extract

~1/2 cup applesauce

 Fold in:

~1/2 cup shredded carrots

~1/4 cup chopped pecans

~1/4 cup yellow raisins (optional)

Instructions:

 Preheat oven to 350 degrees. Lightly spray a 12 cup muffin tin with olive oil cooking spray or line with paper liners, lightly spray them as well; set aside. Divide batter between the prepared muffin cups, filling each nearly to the top.  Bake for 15-18 minutes, or until the tops of the muffins set and a toothpick inserted in the center comes out clean. Allow to cool.  Remove from pan and enjoy or store in fridge and enjoy throughout the week.