Ingredients:
| • | 4 tbsp | olive oil or butter |
| • | 1, 5.3 oz tub | Greek yogurt |
| • | 2 | eggs |
| • | 2/3 tsp | vanilla extract |
| • | 2 | ripe bananas mashed |
| • | 4 tbsp | carrot granules |
| • | 2 pkt | Stevia in the Raw or 2 tbsp honey can substitute |
| • | 1 cup | oats |
| • | 3/8 cup | flour |
| • | 2 tbsp | carrot powder |
| • | 1 tsp | cinnamon |
| • | 1/2 tsp | baking soda |
| • | 1/2 tsp | baking powder |
| • | 1/2 tsp | salt |
| • | 1/2 tsp | pumpkin pie spice |
Directions:
| • | Preheat oven to 350°F. |
| • | In a small bowl, mix wet ingredients: olive oil/butter, Greek yogurt, eggs, vanilla extract, ripe mashed bananas, carrot granules and stevia. |
| • | In a medium bowl, mix dry ingredients: oats, flour, carrot powder, cinnamon, baking soda, baking powder, salt and pumpkin pie spice. |
| • | Slowly mix the wet ingredients into the dry until a uniform consistency is achieved. |
| • | Lightly grease (or line) a muffin pan, spoon batter until 3/4 full. |
| • | Bake at 350°F for 24-26 minutes or until toothpick comes out clean. |
32g CHO, 10g sugar, 1 combined serving of fruits and vegetables per muffin.