Banana Raspberry Muffins (with hidden vegetables): Daring Bakers

     Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!

     I loved this challenge as soon as I saw it.  I'm always trying to hide vegetables in dishes to get people to eat them.  Last year at my school we even did an activity with the students where each teacher would bake something with a hidden vegetable in it and the kids loved it!  In the past I've made Spiced Carrot Kale Muffins,  Pumpkin Butterscotch Muffins, and even spinach muffins.

    This time I decided to do a twist on my favorite banana muffins.  I wanted to add shredded carrots but I also had some raspberries in the freezer so I added them as well.  They were perfect.  I told everyone who tried them that they were banana raspberry and only one person even noticed the carrots in the muffins.  

     I like these muffins because they aren't too sweet.  Often times muffins are overly sweet and they are better suited for dessert then breakfast.  These muffins are perfect for breakfast on the go because they are packed with fruits and vegetables.

Banana Raspberry Muffins (with hidden vegetables)  (a Hezzi-D original)
1 c. Bob's Red Mill graham flour
1 c. all purpose flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
1 t. cinnamon
6 T. butter
1 c. sugar
2 eggs
1 t. vanilla
2 bananas, mashed
2 large carrots, grated
3 T. milk
1/2 c. frozen or fresh raspberries

1.  Preheat the oven to 350 degrees.  Line 2 muffin tins with paper liners.

2.  In a medium bowl combine the flours, baking soda, baking powder, salt, and cinnamon.  Set aside.

3.  In a large bowl cream the butter and sugar.  Mix in the eggs and vanilla.

4.  Stir the carrots and bananas into the sugar mixture.  Add in the milk and stir well.

5.  Add the dry ingredients to the banana mixture and stir until just combined.  Gently fold in the raspberries.

6.  Fill the muffin cups 3/4 of the way full.  Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.

7.  Cool on a wire rack.

     Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!

     I loved this challenge as soon as I saw it.  I'm always trying to hide vegetables in dishes to get people to eat them.  Last year at my school we even did an activity with the students where each teacher would bake something with a hidden vegetable in it and the kids loved it!  In the past I've made Spiced Carrot Kale Muffins,  Pumpkin Butterscotch Muffins, and even spinach muffins.

    This time I decided to do a twist on my favorite banana muffins.  I wanted to add shredded carrots but I also had some raspberries in the freezer so I added them as well.  They were perfect.  I told everyone who tried them that they were banana raspberry and only one person even noticed the carrots in the muffins.  

     I like these muffins because they aren't too sweet.  Often times muffins are overly sweet and they are better suited for dessert then breakfast.  These muffins are perfect for breakfast on the go because they are packed with fruits and vegetables.

Banana Raspberry Muffins (with hidden vegetables)  (a Hezzi-D original)
1 c. Bob's Red Mill graham flour
1 c. all purpose flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
1 t. cinnamon
6 T. butter
1 c. sugar
2 eggs
1 t. vanilla
2 bananas, mashed
2 large carrots, grated
3 T. milk
1/2 c. frozen or fresh raspberries

1.  Preheat the oven to 350 degrees.  Line 2 muffin tins with paper liners.

2.  In a medium bowl combine the flours, baking soda, baking powder, salt, and cinnamon.  Set aside.

3.  In a large bowl cream the butter and sugar.  Mix in the eggs and vanilla.

4.  Stir the carrots and bananas into the sugar mixture.  Add in the milk and stir well.

5.  Add the dry ingredients to the banana mixture and stir until just combined.  Gently fold in the raspberries.

6.  Fill the muffin cups 3/4 of the way full.  Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.

7.  Cool on a wire rack.