We rarely buy snacks from the store, so most days I bake up something. I usually make zucchini muffins as a healthy snack but I wanted to make something new.
Here’s a simple recipe for Banana Carrot Muffins using two bananas and two eggs as the base:
Ingredients:
• 2 ripe bananas (mashed)
• 2 large eggs
• 1 cup finely grated carrots (about 2 medium carrots)
• 1/2 cup brown sugar (adjust to taste)
• 1/4 cup vegetable oil or melted butter
• 1/4 cup milk (or a non-dairy alternative)
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour (or whole wheat flour for a healthier option)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg (optional)
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts, pecans, or raisins (optional)
Instructions:
1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or grease well.
2. Mix wet ingredients: In a large bowl, mash the bananas. Add eggs, oil, milk, vanilla, and
brown sugar, then whisk until smooth.
3. Add carrots: Stir in the grated carrots.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
5. Combine wet and dry: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
6. Add mix-ins: If using, fold in nuts or raisins.
7. Scoop batter: Divide the batter evenly into the prepared muffin tin, filling each about 2/3 full.
8. Bake: Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool: Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Enjoy your delicious, moist Banana Carrot Muffins! These are perfect for breakfast or a healthy snack.
