Aimee Fortney's Banana-Carrot Muffins - WSMV News 4

Aimee Fortney's Banana-Carrot Muffins

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After juicing, you are often left with leftover pulp; and too often, it gets thrown away. You can not only feed it to your dogs, but you can use it in muffins, breads and cakes, too! 

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

3 bananas, mashed

1/2 to 1 cup shredded carrots (carrot pulp from juicing)

1/4 cup honey

1 egg, lightly beaten

1 teaspoon vanilla

1/3 cup butter, melted

Mix together the flour, baking soda, baking powder, salt and cinnamon. In a separate bowl, beat together the bananas, carrot pulp (or shredded carrots), honey, egg, vanilla and melted butter. Add the wet ingredients into the dry ingredients and stir just until mixed. Place muffin liners in cupcake pan then lightly spray. Add batter to liners, and bake at 375 for 18-20 minutes. 

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