Our awesome chocolate chip carrot and banana muffin recipe with pecans is wonderfully decadent and stuffed with chocolate chips and cinnamon!

It seems 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 into the one below.

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.

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!

One Pot Cooking for Men’s, One Man, shares this awesome chocolate chip carrot and banana muffin recipe with pecans