Carrot Banana Muffins
This recipe makes a batch of carrot banana muffins that are perfect for breakfast on the go. The muffins are soft, fluffy and full of flavour which comes from adding a little cinnamon and nutmeg.
Servings: 12 servings
Calories: 193kcal
Ingredients
- 250g self-raising flour or plain flour with 2 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon bicarbonate soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 60ml vegetable oil
- 130g caster sugar
- 1 teaspoon vanilla extract
- 2 medium eggs
- 100g greek yoghurt
- 1 large overripe banana mashed
- 110g carrots grated or shredded (read 'recipe tips' above)
Instructions
- Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line a 12-count muffin tin with muffin cases.
- Gather two mixing bowls and to one of the bowls add the flour, bicarbonate soda, salt, cinnamon and nutmeg then whisk them together and set aside.
- To the second bowl, add the oil, sugar, vanilla extract, eggs and yoghurt all at one time then mix them together using a wire whisk.
- Pour the dry ingredients into the bowl with the wet ingredients and combine well. Add and mix in the mashed banana and grated carrots.
- Spoon the batter equally between the 12 muffin cases and bake in the oven for 23 – 25 minutes.
- Once baked, place the muffin tin on a cooling rack for 15 minutes then remove the muffins from the tin and place them directly onto the cooling rack to completely cool.