Ingredients for Banana Carrot Muffins
- Whole Wheat Flour
- Quick Oats
- Baking Soda
- Salt
- Vegetable Oil
- Brown Sugar
- ¼ cup honey
- 2 large eggs
- 2 ripe bananas (about 1 cup, mashed)
- Carrot
- ½ cup raisins (optional)
How to Make Banana Carrot Muffins
- Preheat oven to 325°F (160°C).
- Generously grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, beat 2 large eggs, ¾ cup granulated sugar, and ½ cup vegetable oil until light and fluffy.
- Stir in ¼ cup honey.
- Add 2 mashed ripe bananas (about 1 cup) and 1 cup grated carrots. Mix until well combined.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon ground cinnamon, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in ½ cup raisins (optional).
- Fill each muffin cup about ¾ full using a ¼ cup measuring cup.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
30g
Fat
6g
Carbs
11g
