Banana Carrot Spinach Muffins

 In an attempt to add more veggies and fruits I came across this recipe and I improvised it so it suits my taste. It has whole wheat flour and organic ingredients. The muffins comes out as good as the ingredients are. These are eggless. These are hit with kids and grownups.

Ingredients:
1. Whole Wheat Flour - 2 Cups
2. Banana - 2 Medium
3. Carrot - 1/3 Cup Purée - 3/4
4. Spinach - 1/3 Cup Purée - 1 Cup Packed
5. Baking Powder - 2 TSP
6. Baking Soda - 1/2 TSP
7. Salt - 3/4 TSP
8. Yogurt - 1 Cup (Greek Yogurt)
9. Sugar - 1/2 Cup
10. Oil - 1/4 Cup - (Canola/Saffola/Vegetable Oil)
11. Vanilla Extract - TSP
12. Lemon Zest - 1 Lemon

Method:
1. Mashup both bananas. Purée carrots and spinach separately.

2. Start with combining dry ingredients; whole wheat flour, baking powder, baking soda and salt.

3. Add in yogurt, sugar, oil, vanilla extract, lemon zest. I am using cake mixer. At this point I mix those at setting 2 for 2 min.

4. Add all three in cake mixer to mix at setting 2 with sets of 2 min each until you get consistent batter. While mixing I start to preheat oven at 350 degree Fahrenheits on convection. 

5. Once batter is ready, line up mini muffins tray with cooking spray. Add a spoonful in each. I have a tray for 24 mini muffins. This recipe makes 24 mini muffins and 4 big ones. Two empty spots are filled in with water about 3/4 of size. You cannot leave those empty in the oven.

5. Mini muffins need 18-20 min in the oven. I like to do toothpick test right in the middle of one of the muffins before pulling out the tray. Big muffins needs 5 more min than mini muffins. These are ready to serve right away; refrigerate these for 3/4 days or freeze those for later use.