Carrot Cake Muffins (2 points)

12 servings (1 each)

Ingredients:

2 cups quick oats

8 tsp yupik date powder

2 tsp pumpkin pie spice

2 tsp baking powder

1 tsp table salt

3 medium banana

3 large eggs

1 tsp vanilla extract

1/4 cup chopped walnuts

2 cups shredded carrots

Directions:

Preheat the oven to 375F. Prepare a 12 well muffin pan by lightly spraying it with oil or lining them with muffin cups. Set aside.

In a large bowl, add the oats, date powder, pumpkin pie spice , baking powder and salt. Mix and set aside.

In a blender, add the bananas, eggs and vanilla. Blend until the bananas are broken down. Add the mixture to the dry ingredients and mix until just combined.

Fold in the walnuts and carrots. Divide, evenly, into the prepared pan.

Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.