Carrot and Banana Muffins
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 2 medium ripe bananas, mashed
- 1/2 cup vegetable oil or melted butter
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup chopped walnuts or raisins (optional)
Directions:
1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, combine mashed bananas, vegetable oil or melted butter, brown sugar, eggs, and vanilla extract until well blended.
4. Gradually add the wet ingredients to the dry ingredients, stirring gently just until combined.
5. Fold in grated carrots and walnuts or raisins if using.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 210 kcal | Servings: 12 muffins
Tips:
Use very ripe bananas for maximum sweetness and moisture.
Avoid overmixing the batter to keep muffins tender and light.