Banana Carrot Muffins

Delicious and nutritious with a portion of hidden vegetables.These carrot and banana muffins are a great lunchbox option for kids.These carrot muffins aren’t too sweet, are super moist, and have just the perfect amount of spice and crunch.This recipe delivers a lovely fluffy and sweet muffin that can be enjoyed with or without the icing and easy to freeze. 

Muffins simply has to be included in your recipe collection. It is a quick snack to whip up when the kiddies seem to be getting on your nerves this school holiday. The banana and carrot give these muffins such a lovely light sweetness. The carrots are also just some sneaky extra vegetables. They’re spiced like carrot cake, but have just enough banana flavor.

Prep  time	Cooking time	Yields
30 mins	20 mins	16 muffins

 Recipe Course:  Baking

Ingredients All Purpose flour - 2 cup Baking powder  - 2 tsp Baking soda -1/2 tsp Cinnamon -1 ½ tsp Salt – pinch Vanilla essence – ½ tsp Cooking oil – ½ cup Eggs -2 no’s Carrot shredded -1 cup Ripe long bananas -2 no’s Granulated Sugar – ½ cup Brown sugar – ½ cup Walnuts or raisins – ½ cup

Method 

1. Preheat oven to 350F/180C. Line a muffin pan with paper liners.Keep all the ingredients ready.

2. In another bowl, combine the flour, baking powder, baking soda, salt,nuts and cinnamon. Mix to combine well.In a mixing bowl, whisk together the eggs, mashed banana, vanilla, oil, mixed sugars.

3. Add the dry ingredients to the wet ingredients and mix until almost no visible dry ingredients remain. Beat in vanilla extract until combined. 

4. Fold in carrots by hand until combined. Fold in flour mixture just until combined. Don’t overmix. 

5. Line a muffin tin with paper liners or grease very well with oil. Distribute the batter evenly between each muffin liner. They will be just over half full.

6. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean.

7. Remove from the oven and allow to cool on a cooling rack for 15 minutes. Make sure it doesn’t stick to the paper liners.

 8.Serve and enjoy with your family.
Notes

1. Muffins will keep in an airtight container for 4 days at room temperature or in the fridge. When measuring out your mashed banana, use a dry measuring cup. 

2. It won’t level off correctly in a liquid one

3.For 1 cup mashed banana, you’ll need about 2 to 3 medium overripe bananas. For the carrots, you’ll want about 3 to 4 medium carrots to get the grated 1 ½ cups.