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.
Prep Time10 minutes mins
Cook Time25 minutes mins
Course: Afternoon Tea, Breakfast, Dessert, Snack
Cuisine: American, British
Keyword: baking
Servings: 16 muffins
- 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
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