Banana-Carrot Muffins

2 cups whole wheat flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1 1/4 cups mashed banana

1 cup brown sugar

1/4 cup vegetable oil

2 eggs

1 cup finely grated carrots

1/2 cup diced pecans (optional)--I didn't add

1/2 cup diced crystallized ginger or dried pineapple chunks (optional)--I didn't add

Combine all wet ingredients and mix in dry ingredients until combined. Scoop into muffin liners or well greased muffin tins. Bake at 375 for 24-27 minutes--don't over-bake. Makes 12 muffins. * I doubled my recipe and scooped the batter into muffin liners and froze the batter. Then I could have fresh muffins without the mess. I stuck the frozen muffins in the muffin tin and placed them in the oven while it was preheating to 375. It took about 25 minutes or so.

Recipe from The Baking Sheet King Arthur Flour; Autumn 2011.