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Banana Carrot Muffins
Course
Breakfast
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Servings
12
muffins
Ingredients
1
cup
(100 grams) freshly grated carrots
1/2
cup
(55 grams) chopped walnuts or a sprinkling of oats, optional
Wet Ingredients:
1
cup
(250 grams) mashed bananas, from about 2 medium to large bananas
2
large (50 grams each, out of shell) eggs
2/3
cup
(133 grams) brown sugar or coconut sugar
1/3
cup
(80ml) oil
1
teaspoon
pure vanilla extract
Dry Ingredients:
2
cups
(250 grams) all-purpose flour or whole wheat pastry flour
2
teaspoons
baking powder
1 1/2
teaspoons
ground cinnamon
1/4
teaspoon
ground ginger, optional
1/8
teaspoon
ground nutmeg, optional
1/4
teaspoon
salt
Instructions
Preheat the oven to 375 °F (175 °C). Line a muffin pan with 12 liners.
In a large mixing bowl, mix together the wet ingredients until combined.
In a medium mixing bowl, stir together the dry ingredients.
Add the dry mix to the wet but don't over mix.
Fold in the carrots.
Fill each liner about 3/4 full with top with nuts or a sprinkling of oats, if desired.
Bake for 15-20 minutes or until a toothpick inserted in the center of one comes out clean.
Immediately turn out onto a wire rack to cool completely.
Store cooled leftovers in an airtight container for up to 4 days.
Notes
Adapted from
Dish It Girl