Ingredients
2 cups whole wheat flour1 cup sugar2 teaspoons baking soda2 teaspoons ground cinnamon2 cups shredded carrots1/3 cup chopped dried apricots1/3 cup sunflower kernels1/3 cup sweetened shredded coconut1/3 cup semisweet chocolate chips1 medium ripe ripe banana, mashed3 large eggs, room temperature1 cup vegetable oil2 teaspoons vanilla extract
Preparation
In a bowl, combine flour, sugar, baking soda and cinnamon. Add the carrots, apricots, sunflower kernels, coconut and chocolate chips. Stir in the banana. Beat eggs, oil and vanilla; stir into carrot mixture just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick comes out clean, 18-22 minutes. Cool for 5 minutes; remove from pans to wire racks.
