Banana Carrot Muffins

banana carrot muffins

Banana Carrot Muffins

3 bananas, mashed
2 cups grated carrot (this was equivalent to 3 fairly normal sized carrots for me)
2 eggs
1/2 cup vegetable oil
1/2 tsp almond extract
3/4 cup brown sugar

3 cups pastry flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp allspice
1/8 tsp cloves
1 cup chocolate chips (or other fresh/frozen/dried fruit, nuts, etc)

banana carrot muffins

I love muffins because they are such a cinch to make! Combine the wet ingredients, combine the dry ingredients, fold everything together and bake. As you will notice I separated the ingredients into 2 groups above, wet and dry. I tend to add sugar in with the wet ingredients, allowing it to dissolve and distribute more evenly throughout the batter. And remember, don’t overmix (or the muffins will have tunnels and turn out all pointy looking). Once everything has just come together, you’re done. Portion the batter into muffin tins and bake at 350 F for about 25 minutes (regular sized muffins) or 15-20 for mini muffins. This made 12 of each. Which means it would probably make 24 mini muffins or 18 regular if you wanted to choose between one of the other. But variety is the spice of life right? They’re also great to freeze. Then you can stock up when you know you’re going to be busy and there won’t be time to bake.

banana carrot muffins

 

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