Carrot and Banana Muffins
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup brown sugar
- 2 ripe bananas, mashed
- 1 cup grated carrots
- 1/4 cup vegetable oil
- 1/4 cup plain yogurt
- 1 teaspoon vanilla extract
- 1 large egg
Directions:
1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, salt, and brown sugar.
3. In a separate bowl, combine the mashed bananas, grated carrots, vegetable oil, yogurt, vanilla extract, and egg. Mix until well incorporated.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 180 kcal | Servings: 12 muffins
Tips:
Use overripe bananas for a naturally sweeter and moister muffin texture.
Grate carrots finely to ensure they blend well and distribute evenly throughout the batter.