Indulge in the perfect blend of banana bread and carrot cake with these fluffy Banana and Carrot Muffins. The combination of shredded carrots, juicy bananas, and a touch of cinnamon makes them an ideal healthy snack or fast breakfast option.
Making the Preparation:
Twenty minutes is the time needed for preparation.
Cook for 20 to 24 minutes.
Nearly forty-four minutes in total
Makes twelve muffins.
Things needed:
1,5 cup (163 grams or 5.7 ounces) all-purpose flour
brown sugar, 1/4 cup, lightly packed
baking powder, 1 teaspoon
1/2 teaspoon of cinnamon, ground
3/4 teaspoon of baking soda
teaspoon of table salt
1 and a half cups of rolled oats, plus topping amount
Mash two medium-ripe bananas
two big eggs
1/3 cup of a light oil, such peanut, canola, or vegetable?
30 grams of plain yogurt
1 teaspoon of vanilla essence
2 tiny or 1 medium carrots, shredded to make 1 cup
(optional) 1/4 cup of raisins
(optional) 1/4 cup of chopped walnuts or pecans
What to do:
Turn the oven on to preheat. Line a regular muffin pan with paper cups and set oven temperature to 350°F, or 175°C.
The dry ingredients should be mixed in a medium basin with the brown sugar, cinnamon, baking soda, salt, oats, and baking powder.
For the wet ingredients, mash the bananas in a big bowl until they are smooth. Whisk in the oil, yogurt, eggs, and vanilla extract. Add the nuts, raisins, and chopped carrots and mix well.
Carefully blend the dry ingredients with the wet mixture by gently folding them in without overmixing.
Measure out muffin cups and fill them: Spoon the batter into each muffin cup to cover them about three quarters of the way. Top with more nuts and oats.
In order for a toothpick inserted in the middle to come out clean, bake for 20 to 24 minutes.
After 10 minutes of cooling in the pan, remove muffins from pan and allow them cool entirely on a wire rack.
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