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Treats for Tea Time


I often have bananas past their best in the fruit bowl. As I'm not a great lover of smoothies, I prefer to use them up in a delicious cake. Often there are a few carrots loitering in the vegetable cooler so I tweaked my favourite recipes and came up with this one. Of course, you can substitute spices or add other ingredients such as dried fruit if you like. I prefer the smaller size of cupcakes to huge muffins but make them whatever size you want - just adjust the baking time to suit.


Carrot and Banana Muffins

Ingredients

2 cups (250g) plain flour

2 teaspoons baking powder

1 cup (200g) light brown sugar

½ teaspoon ground cinnamon

2 medium bananas, very ripe

1 grated carrot ( about ¾ cup)

2 eggs, lightly beaten with a pinch of salt

1/3 cup (80ml) vegetable oil

1/3 cup (80ml) milk


Method

  • Preheat oven to 180ºC. Grease small muffin pans or line with muffin papers.

  • Place flour, baking powder, sugar and cinnamon into a large bowl and stir to combine.

  • In a separate bowl mash bananas, then add grated carrot, eggs, milk and oil. Stir to combine.

  • Add wet mixture to dry ingredients and stir until just combined. Do not overmix.

  • Spoon mixture into muffin tray - and bake for 18-20 minutes. Muffins should be lightly browned and spring back when touched. Check that a skewer comes out clean if you need to check.

  • Leave to cool in the pan on a wire rack.

  • Can be served with butter or eaten plain.

  • Store in an airtight container. They freeze well.

  • Makes 12 x 2.5cm small muffins.


I put a little slice of banana on some of the muffins before baking as I had extra banana to use up.

Here is a link to conversions for those not familiar with the measurements used.

Approximate Conversions
.pdf
Download PDF • 68KB



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