I’m a big fan of making muffins, especially when I have a fridge full of stuff that I can throw in them.  These muffins happen to be carrot-zucchini-beet-banana.  Say that 10 times fast!  I know it sounds really weird and yucky, but these are surprisingly delicious!  Emma ate 2 of them (mini-muffins) last night after dinner.  That’s how good they are.  My next muffin adventure is to see if I can successfully use my beloved kale in a recipe.  Hmmm… not sure how that will turn out.

Carrot-Zucchini-Beet-Banana Muffins

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1 1/2 ripe bananas, mashed well

1 small carrot, grated (about 1 cup)

1 small beet, grated (about 3/4 cup)

1 small zucchini, grated (about 1 cup)

1/3 cup canola oil (my hubby thought they were a little oily, so consider cutting to 1/4 cup if you prefer your muffins a little drier)

1/2 TB white vinegar

1 cup sugar

1 tsp vanilla

1 1/2 cup all-purpose flour (or a combo whole wheat pastry and a-p)

1/2 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

Preheat oven to 350 degrees.  Line muffin tin with paper liners or spray with cooking spray.

In a large bowl, stir together the bananas, carrots, beets, zucchini, canola oil, vinegar, sugar and vanilla.  Add in the dry ingredients and stir to combine.  Fill muffin tins and bake.  Mini-muffins will take 12-15 minutes; regular muffins will take 18-21 minutes.  Yum!