Awesome Chocolate Chip Carrot and Banana Muffins with Pecans

Yield: 12 muffins

Chocolate Chip Carrot and Banana Muffins with Pecans

Chocolate Chip Carrot and Banana Muffins with Pecans
This chocolate chip carrot and banana muffin with pecans recipe is wonderfully decadent, stuffed with pecans, carrot pulp, cinnamon and chocolate chips!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1.5 Cups Organic Spelt (wheat is fine)
  • 2 Cups Carrot Pulp (left uncovered a day in the fridge will help remove excess moisture)
  • 1.25 cups of Soy Milk
  • 2 Ripe Bananas
  • .25 cups Canola Oil
  • .25 Cups of Turbinado Sugar (brown is fine)
  • 2 teaspoons Baking Powder
  • .5 teaspoons Cinnamon
  • .5 teaspoons Salt
  • 1 teaspoon Vanilla Extract
  • .25 cups Mini-Chocolate Chips (it’s important to use the mini sized chips)
  • .25 cups Chopped Pecans

Instructions

Preheat Oven to 375*

While the oven is preheating, oil the muffin tin.

With a fork, mash the banana in your mixing bowl.

Add the carrot and mix to combine.

Add the flour and mix to combine.

Add the baking powder, salt and cinnamon then mix to combine.

Add the sugar and mix to combine.

Add the chocolate chips and mix to combine.

Add the pecans and mix to combine.

Pour in the milk and mix to combine, the mixture will be moist and thick.

Spoon the batter into the oiled muffin tin.

Bake for 40:00, cool 10:00 in the pan then remove to a cooling rack.

These muffins will keep for several days in the fridge and they also freeze well.

Enjoy!

Nutrition Information:

Yield:

12 muffins

Serving Size:

1 muffin

Amount Per Serving: Calories: 160 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 199mg Carbohydrates: 21g Fiber: 3g Sugar: 10g Protein: 3g
Nutrition information isn’t always accurate.

Awesome chocolate chip carrot and banana muffin with pecans recipe is wonderfully decadent, stuffed with pecans, carrot pulp, cinnamon and chocolate chips. 

Why you ask?  Because I simply can’t take a steady diet of the nightly news. I really thought we’d evolved a little farther up the evolutionary ladder, but sadly no. That said, there are a great many things I do not care for, misogynists, racists, haters, bigots, narcissists, dividers, religious fanatics of any persuasion and politicians that utter the phrase, “What the American people want.” I’ve never heard this phrase used and actually had it apply to me. Dorks.

What I do care for are things that bring me pleasure, my wife, the taste of sweet clean rainwater, good friends, good red wine, bacon, a gezellig evening, someone intelligent, acoustic guitars played well and warm sweet muffins.

In particular, Chocolate Chip Carrot and Banana Muffins with Pecans and, I know, it’s a bit of a mouthful, no pun intended. Or is it?

This recipe came about due to an Internet search looking for ways to utilize left over carrot pulp after juicing. We’re talking 5 to 10 pounds of left over carrot pulp every couple of weeks as a result of our juicing and smoothie habit.

It was a horrible waste to toss all that wonderfully healthy carrot pulp into the trash so, I began searching for ways to put that pulp back into our diets.

So far we’ve used the pulp to make latkes (the carrot makes them sweet), as salad toppings, flavor and texture for dressings, added to hearty soups and even sprinkled on veggie pizza, which for the record was really great.

However, so far, my favorite use has been in muffins. The recipe below for Chocolate Chip Carrot and Banana Muffins with Pecans is really good. It started out as a basic muffin recipe with carrots but as we continued to bake these muffins, over a period of time, the recipe evolved.

One day my wife, who by the way, loves anything chocolate, suggested adding the left-over half bag of mini-chocolate chips in the cabinet to the muffin recipe. I did, it was good. Then, sometime later, a couple of over-ripe bananas softening in the fruit bowl called out and, waste not want not, they too went into the recipe and adding the pecans was a no-brainer, most everyone loves toasted pecans.

There is nothing special or exclusive about the recipe. It’s a basic muffin recipe with lots of healthy and tasty additions. While we’re certainly not the first to add carrot pulp to muffins, we do feel we’ve pushed this envelope a tad further with all the tasty additions.

It has become a favorite or ours and if you’re a juice and smoothie fiend too, this recipe will help you put that pulp to great use. Be creative, use ingredients that appeal to you and share your results with us.

Chocolate Chip Carrot and Banana Muffins with Pecans

Prep Time: 10:00

Cooking Time: 40:00

What you need:

12-Cup Muffin Tin

Mixing Bowl

A Fork

A Large Spoon

 

Ingredients:

1.5 Cups Organic Spelt (wheat is fine)

2 Cups Carrot Pulp (left uncovered a day in the fridge will help remove excess moisture)

1.25 cups of Soy Milk

2 Ripe Bananas

.25 cups Canola Oil

.25 Cups of Turbinado Sugar (brown is fine)

2 teaspoons Baking Powder

.5 teaspoons Cinnamon

.5 teaspoons Salt

1 teaspoon Vanilla Extract

.25 cups Mini-Chocolate Chips (it’s important to use the mini sized chips)

.25 cups Chopped Pecans

Instructions:

Preheat Oven to 375*

While the oven is preheating, oil the muffin tin.

mashed banana

With a fork, mash the banana in your mixing bowl.

add carrot pulp

Add the carrot and mix to combine.

adding flour and mix

Add the flour and mix to combine.

adding baking powder and spices

Add the baking powder, salt and cinnamon then mix to combine.

adding sugar

Add the sugar and mix to combine.

adding chocolate chips

Add the chocolate chips and mix to combine.

adding pecans

Add the pecans and mix to combine.

adding milk

Pour in the milk and mix to combine, the mixture will be moist and thick.

adding batter to muffing tin

Spoon the batter into the oiled muffin tin.

muffin pan to oven

Bake for 40:00, cool 10:00 in the pan then remove to a cooling rack.

baked muffins and milk

These muffins will keep for several days in the fridge and they also freeze well.  Enjoy!

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