Carrot and Banana Muffins

 

 

 Ingredients  

 1 1/2 cups all-purpose flour  

 1 teaspoon baking powder  

 1/2 teaspoon baking soda  

 1/2 teaspoon salt  

 1 teaspoon ground cinnamon  

 1/2 teaspoon nutmeg  

 2 medium ripe bananas, mashed  

 1/2 cup vegetable oil or melted butter  

 1/2 cup brown sugar  

 2 large eggs  

 1 teaspoon vanilla extract  

 1 cup grated carrots  

 1/2 cup chopped walnuts or raisins (optional)  

 Directions  

 Preheat your oven to 175°C (350°F) and line a muffin tin with paper liners so you're ready for easy muffin removal later. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set that bowl aside for now.

 In a separate, larger bowl, mash up the ripe bananas until they’re nice and smooth. Add the oil (or melted butter), brown sugar, eggs, and vanilla. Mix everything together until it's well incorporated. Gently stir in the grated carrots.

 Now, fold your dry ingredients into the wet ingredients, mixing just until combined—try not to overmix. If you’re adding chopped walnuts or raisins, stir them in at this point for a little extra texture and flavor.

 Spoon the batter into the muffin cups, filling each about three-quarters full. Pop the tray into the oven and bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

 Let your muffins cool slightly in the pan before removing and enjoying. These muffins are especially delicious served warm, fresh from the oven.