Banana Carrot Muffins
These banana carrot muffins are a great way for using up leftover fruit and veg. They have a really wholesome flavour and are great for breakfast, lunchboxes or a sweet treat in the afternoons.
Servings 16 muffins
Ingredients
- 100 g butter at room temperature
- 175 g light brown sugar
- 2 eggs beaten
- 250 g carrots grated
- 3 bananas preferably overripe, mashed
- 300 g plain flour
- 2 tsps baking powder
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp ground ginger
Instructions
- Preheat oven 180C/350F/Gas 4 and line muffin tins with muffin cases
- Cream the butter and sugar in a large mixing bowl
- Stir in the eggs, grated carrots and mashed bananas
- Add the rest of the dry ingredients and mix well
- Divide the mixture between the muffin cases
- Bake for 25 minutes or until nicely risen and browned on the top
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.