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
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
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.